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Lemon-Herb Roast Chicken Dinner
Lemon-Herb Roast Chicken Dinner
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Prep Time:
20 minutes
Total Time:
1 hour 25 minutes
Try our simple Lemon-Herb Roast Chicken Dinner with carrots, potatoes, onions, rosemary, thyme, and garlic all cooked together for maximum flavor. Juicy chicken on top adds a delicious touch. Experience the essential one-and-done meal you never knew you needed!
Ingredients:
  • 2 tablespoons butter, melted
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 lb baby red potatoes, halved
  • 1 cup peeled, 1-inch cubed carrots
  • 1 cup chopped onions
  • 1 (3 to 4 lb) whole chicken, giblets removed
  • 5 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 5 cloves garlic
  • 1 small lemon, cut into wedges
Instructions:
  • Preheat your oven to 450°F. Grease a 13x9-inch (3-quart) glass baking dish with cooking spray. Combine melted butter, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper in a large bowl. Add potatoes, carrots, and onions, then transfer the mixture to the baking dish.
  • Season chicken with remaining 1 teaspoon of salt and 1/2 teaspoon of pepper. Fill chicken cavity with thyme, rosemary, garlic, and lemon wedges. Optionally, tie chicken legs with a 6-inch piece of cooking twine.
  • Lay the chicken, breast side down, over the potato and vegetable mix. Roast for 30 minutes, then gently turn the chicken breast side up. Roast for an additional 25 to 35 minutes, until the chicken legs move easily and the potatoes are tender (ensure the thickest part of the thigh reaches 165°F).

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