Cooking Lucid
Lemon Herb Roasted Chicken and Root Vegetables
Impress your family with this rustic yet elegant roasted chicken and hearty root vegetables, infused with fragrant lemon and herbs. It’s a complete, one-pan meal perfect for cozy evenings.
Prep 25 min
Cook 1h
Total 1h 25m
Serves 5
Ingredients
Step 1 — For the Chicken and Vegetables
- 1 whole chicken (about 3-4 lbs), patted dry
- 1 lb carrots, peeled and cut into 1-inch chunks
- 1 lb potatoes (like Yukon gold or red), cut into 1-inch chunks
- 1 large onion, cut into wedges
- 4 cloves garlic, smashed
- 1 lemon, halved
- 3 tbsp olive oil
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- Salt and black pepper to taste
Instructions
- 1
Preheat Oven and Prepare Pan
Preheat oven to 400°F (200°C). Place the chicken in the center of a large roasting pan or heavy-duty baking sheet. If using a baking sheet, ensure it has high sides to catch juices.
- 2
Prepare Vegetables
In a large bowl, toss the carrots, potatoes, onion wedges, and smashed garlic cloves with olive oil, chopped rosemary, chopped thyme, salt, and pepper until evenly coated.
- 3
Arrange and Season Chicken
Squeeze the juice of one lemon half over the chicken. Place the squeezed lemon half inside the chicken cavity. Rub the outside of the chicken with a little more olive oil, salt, and pepper.
- 4
Add Vegetables
Arrange the seasoned vegetables around the chicken in the roasting pan or baking sheet. Ensure they are in a single layer as much as possible.
- 5
Roast
Roast for 60-75 minutes, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C). Baste the chicken with pan juices halfway through cooking. The vegetables should be tender and slightly caramelized.
- 6
Rest and Serve
Remove the chicken from the pan and let it rest for 10-15 minutes before carving. Serve the carved chicken with the roasted root vegetables and pan juices.
Nutrition per serving: 600 cal · 45g protein · 40g carbs · 30g fat · 8g fiber
