This Lemon Roasted Chicken is perfectly simple, and simply perfect. One pan + one hour = a delicious weeknight dinner. Side dish included! Baby potatoes, carrots, and onion surround the chicken and caramelize as they roast. This recipe is also a top pick for dishing up great flavor and elegance with ease for weekend guests.
Think of prepping the chicken as similar to prepping your Thanksgiving turkey, but a quarter the size! Combining lemon, garlic and fresh herbs inside with dried herbs rubbed into the skin provides layers of flavor.
You can prep the chicken a day ahead. Leave it uncovered and place in the fridge. This helps crisp the skin when roasting. Toss the chopped vegetables with a bit of olive oil, salt and pepper and spread around the chicken on a large rimmed baking sheet.
After roasting for an hour, you’ll have a beautifully browned chicken with tender, caramelized vegetables kissed with thyme. I like to remove the herbs from the chicken’s cavity before serving. They’ve done their work at this point.
If you’re looking for something to nosh on while the chicken and veggies are roasting, try our Baked Zucchini Bites. You can make them ahead, and reheat at the same temperature as the chicken. Enjoy!
I’m no sommelier, but Chardonnay goes particularly well with this dish. In fact, I’m not sure what chardonnay doesn’t go well with. 🙂 Cheers!!
- 1 5- lb chicken
- Juice of 1 lemon, do not discard
- 6 garlic cloves, peeled and left whole
- 20 sprigs fresh thyme, divided
- 5 sprigs fresh parsley
- 2 sprigs fresh rosemary
- 3 tablespoons olive oil, divided
- ½ teaspoon each: dried tarragon, dried thyme, salt, and pepper
- 1 ½ lbs baby potatoes, smaller ones can be left whole, half larger potatoes
- 1 ½ lbs carrots, peeled and chopped in 1-inch chunks
- 1 large onion, coarsely chopped onion
- Additional salt and pepper for vegetables
Preheat oven to 400°F. Remove giblets from chicken’s cavity. Rinse chicken inside and out. Pat dry. Remove any excess fat. Generously salt and pepper the inside of the chicken. Squeeze lemon juice all over the outside of the chicken. Place lemon halves inside chicken along with garlic cloves. Tie 5 sprigs fresh thyme, the parsley, and rosemary together with kitchen twine. Place inside chicken with lemon and garlic. Rub 1 tablespoon olive oil over chicken. Mix dried tarragon, thyme, salt and pepper together in a small bowl. Rub mixture over outside of chicken. Tie chicken legs together with kitchen twine. Use additional twine around back of the chicken to keep wings in place. (Chicken can be prepped a day ahead. Chill uncovered. Let sit at room temperature 1 hour before continuing.) Transfer prepped chicken to large rimmed sheet pan.
In a large bowl, combine potatoes, carrots, and onion with remaining 2 tablespoons of olive oil. Season generously with salt and pepper. Spread vegetables around chicken on the large sheet pan. Place remaining 15 sprigs of thyme around on the vegetables.
Roast chicken and vegetables for 50-60 minutes. Let chicken rest 15 minutes before slicing. Cover with aluminum foil to keep warm. Transfer chicken and vegetables to a large platter, and serve.
Chicken is done when internal temperature of deepest part of thigh reaches 165 degrees F, and breast meat is 160 degrees F.
* Generously adapted from Ina Garten