Lemon Roasted Chicken and Caramelized Vegetables
This super flavorful, one-hour sheet pan Lemon Roasted Chicken is full of herbs and roasts with baby potatoes, carrots, and onion.
Servings 8 servings
Calories 408kcal
Equipment
Ingredients
- 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
Instructions
- 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!
Notes
*Chicken is done when internal temperature of deepest part of thigh reaches 165 degrees F, and breast meat is 160 degrees F.
Nutrition
Serving: 1 serving | Calories: 408kcal | Carbohydrates: 27g | Protein: 28g | Fat: 2019g | Cholesterol: 102mg | Sodium: 161mg | Potassium: 954mg | Fiber: 5g | Sugar: 6g | Vitamin A: 14576IU | Vitamin C: 38mg | Calcium: 75mg