As we gear up for fall cooking, this Lemon Roasted Chicken needs to be in your rotation! One pan + one hour = one delicious weeknight dinner. 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 when entertaining.
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What You'll Need
Think of preparing the chicken as similar to prepping a turkey, but a quarter of the size! Combining lemon, garlic and fresh herbs inside with dried herbs rubbed into the skin outside provide 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. Before popping in the oven, toss the chopped vegetables with a bit of olive oil, salt and pepper and spread around the chicken on a large rimmed baking sheet. Toss a halved lemon on there too!
After roasting for about an hour, you'll have a beautifully browned chicken with tender, caramelized vegetables kissed with thyme. Squeeze the roasted lemon over the whole gang before serving. Enjoy!
More easy and delicious sheet pan recipes!
Roasted Salmon & Broccoli with Soy-Mustard Glaze
Herb & Peach Glazed Chicken with Butternut Squash
Roasted Halibut with Green Beans & Mushrooms
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Lemon Roasted Chicken and Caramelized Vegetables
- 5 pound chicken
- 1 lemon , juiced, 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 pounds baby potatoes , smaller ones can be left whole, half larger potatoes
- 1 ½ pounds carrots , peeled and chopped in 1-inch chunks
- 1 large onion , coarsely chopped onion
- Salt and pepper
- 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.
- Transfer prepped chicken to large rimmed sheet pan. (Chicken can be prepped a day ahead. Chill uncovered. Let sit at room temperature 1 hour before continuing.)
- 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. Enjoy!
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* Republished post with updated photos. Recipe generously adapted from Ina Garten.
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