Lemon Herb Roasted Chicken with Root Vegetables
Jul 19
5 min read
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Enjoy a comforting meal with this Lemon Herb Roasted Chicken served atop a bed of hearty root vegetables. Marinated with fresh lemon juice, garlic, and herbs, the chicken roasts to golden perfection as the vegetables absorb all the savory juices. Ideal for family gatherings, this dish is as easy to prepare as it is delicious, promising satisfying flavors with every bite.
Lemon Herb Roasted Chicken with Root Vegetables is a wholesome, comforting dish that is perfect for family dinners and special occasions alike. The chicken is marinated with fresh lemon juice, garlic, rosemary, and thyme, filling the meat with bright, zesty flavors. Surrounded by a medley of root vegetables like carrots, potatoes, and parsnips, the chicken roasts beautifully in the oven, turning golden brown and tender. The vegetables soak up the savory drippings and herbs, making them incredibly flavorful. This meal is both satisfying and nutritious, with protein, fiber, and vitamins in every bite. While the oven does most of the work, a little prep and attention to marinating time ensures the chicken is juicy and loaded with flavor. Serve with a simple green salad and crusty bread for a dinner that feels both rustic and elegant. The leftovers keep well and make delicious sandwiches or salads the next day.
Ingredients
- Whole chicken — 1 (about 3-4 lbs)
- Lemon — 2 (zested and juiced)
- Garlic cloves — 4, minced
- Fresh rosemary — 2 tbsp, chopped
- Fresh thyme — 2 tbsp, chopped
- Olive oil — 3 tbsp
- Carrots — 3, peeled and cut into chunks
- Parsnips — 2, peeled and cut into chunks
- Yukon gold potatoes — 4, cut into chunks
- Salt — 1.5 tsp
- Black pepper — 1 tsp
Directions
1. Preheat your oven to 400°F (200°C).
2. Pat the chicken dry with paper towels. In a small bowl, mix together lemon zest, lemon juice, garlic, rosemary, thyme, olive oil, salt, and pepper.
3. Rub the lemon herb mixture all over the chicken, including under the skin and inside the cavity. Let it marinate for at least 30 minutes (or up to 4 hours in the refrigerator).
4. Arrange the carrots, parsnips, and potatoes in the bottom of a large roasting pan. Drizzle with a little olive oil and season lightly with salt and pepper.
5. Place the chicken on top of the vegetables, breast side up. Roast uncovered for about 1 hour 15 minutes, or until a thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
6. If the chicken skin is browning too quickly, tent with foil. Stir vegetables halfway through cooking so they roast evenly.
7. Remove the chicken from the oven and let it rest for 10 minutes before carving. Toss the vegetables in the pan juices, serve alongside the chicken, and garnish with extra herbs and lemon slices if desired.