Lemon Dinner Chicken Roast (Printable)
Juicy chicken infused with lemon and herbs, roasted alongside potatoes, carrots, and onion for a flavorful dish.
# What You'll Need:
→ Poultry
01 - 1 whole chicken (approximately 3.3 lbs)
→ Marinade & Seasonings
02 - 2 lemons (1 sliced, 1 juiced)
03 - 4 cloves garlic, minced
04 - 3 tbsp olive oil
05 - 1 tbsp fresh thyme leaves (or 1 tsp dried)
06 - 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
07 - 1 tsp sea salt
08 - ½ tsp black pepper
→ Vegetables
09 - 1 lb baby potatoes, halved
10 - 2 medium carrots, cut into chunks
11 - 1 large onion, quartered
# How To Make It:
01 - Preheat the oven to 400°F.
02 - In a small bowl, combine lemon juice, olive oil, garlic, thyme, rosemary, salt, and pepper to make a marinade.
03 - Pat the chicken dry with paper towels. Rub the marinade all over the chicken, including under the skin and inside the cavity.
04 - Stuff the chicken cavity with lemon slices and a few sprigs of fresh herbs if desired.
05 - Arrange the potatoes, carrots, and onion in a large roasting pan. Drizzle with a little olive oil and season with salt and pepper.
06 - Place the chicken on top of the vegetables.
07 - Roast for 1 hour and 15 minutes, or until the juices run clear and a thermometer inserted into the thickest part of the thigh reads 165°F. Baste the chicken once or twice while roasting.
08 - Let the chicken rest for 10 minutes before carving. Serve with the roasted vegetables and pan juices.
# Expert Tips:
01 -
- The lemon and garlic create this incredible aromatic steam that keeps the meat absurdly moist
- One pan feeds a crowd with minimal effort and maximum wow factor
02 -
- Patting the chicken completely dry before seasoning is the secret to crispy skin
- Letting the roasted bird rest prevents all those delicious juices from running onto your cutting board
03 -
- Baste once or twice during roasting for extra juicy meat and glossy skin
- Sweet potatoes or parsnips work beautifully if you want to switch up the vegetables