Lemon Herb Pot Roast Chicken Recipe

Introduction

This Lemon Herb Pot Roast Chicken is a perfect blend of bright citrus and fresh herbs, delivering juicy, flavorful meat with tender roasted vegetables. It’s an easy recipe that transforms a whole chicken into a comforting, impressive meal ideal for family dinners or special occasions.

Ingredients

• 1 whole chicken (about 4–5 pounds)
• 2 lemons (juiced and zested)
• 1 tablespoon olive oil
• 4 garlic cloves (minced)
• 2 teaspoons fresh thyme (chopped)
• 1 teaspoon fresh rosemary (chopped)
• 1 teaspoon fresh parsley (chopped)
• Salt and pepper (to taste)
• 1 large onion (quartered, for roasting)
• 2 cups low-sodium chicken broth
• 3 cups assorted root vegetables (carrots, potatoes, and parsnips)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C).
2. Step 2: Rinse the whole chicken under cold water and pat it dry thoroughly with paper towels.
3. Step 3: In a small bowl, mix together lemon juice, lemon zest, olive oil, minced garlic, thyme, rosemary, parsley, salt, and pepper to create the marinade.
4. Step 4: Rub the marinade generously all over the chicken, making sure to get some underneath the skin for deeper flavor.
5. Step 5: Spread the quartered onion and root vegetables in a roasting pan. Drizzle with olive oil, season with salt and pepper, and toss to combine evenly.
6. Step 6: Place the marinated chicken on top of the vegetables in the roasting pan.
7. Step 7: Pour the chicken broth around the chicken in the pan, avoiding pouring it over the chicken itself to keep the seasoning intact.
8. Step 8: Roast in the preheated oven for 1 to 1 hour and 30 minutes, or until the internal temperature at the thickest part of the chicken reaches 165°F (75°C).
9. Step 9: Every 20 to 30 minutes, baste the chicken with the pan juices to keep it moist and flavorful throughout cooking.
10. Step 10: Once done, remove the chicken from the oven and let it rest for 10 to 15 minutes before carving to allow the juices to redistribute.

Tips & Variations

• Use a meat thermometer for precise cooking and to avoid drying out the chicken.
• Add other root vegetables like sweet potatoes or turnips for extra flavor and color.
• For an extra crispy skin, pat the chicken thoroughly dry before applying the marinade.
• Replace fresh herbs with 1 teaspoon each of dried thyme, rosemary, and parsley if fresh are unavailable.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, covering the chicken to retain moisture. The cooked vegetables also keep well and can be reheated alongside the chicken for a convenient meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a frozen chicken for this recipe?

It’s best to use a fully thawed chicken to ensure even cooking and proper marinating. Thaw the chicken completely in the refrigerator before starting the recipe.

What sides go well with Lemon Herb Pot Roast Chicken?

This chicken pairs wonderfully with a simple green salad, steamed vegetables, or crusty bread to soak up the flavorful pan juices.

Lemon Herb Pot Roast Chicken Recipe

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This Lemon Herb Pot Roast Chicken is a succulent and flavorful dish featuring a whole chicken marinated in fresh lemon juice, herbs, and garlic, then roasted atop a bed of aromatic root vegetables. The method ensures juicy meat with a delicious herb-infused crust, perfect for a hearty family meal or special occasion.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American
• Diet: Low Salt

Ingredients

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Chicken and Marinade

• 1 whole chicken (about 4–5 pounds)
• 2 lemons (juiced and zested)
• 1 tablespoon olive oil
• 4 garlic cloves (minced)
• 2 teaspoons fresh thyme (chopped)
• 1 teaspoon fresh rosemary (chopped)
• 1 teaspoon fresh parsley (chopped)
• Salt and pepper (to taste)

Vegetables and Broth

• 1 large onion (quartered)
• 3 cups assorted root vegetables (carrots, potatoes, and parsnips)
• 2 cups low-sodium chicken broth
• Olive oil (for drizzling vegetables)
• Salt and pepper (to taste)

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the chicken and vegetables.
2. Prep the Chicken: Rinse the whole chicken under cold water and pat it dry thoroughly with paper towels to ensure the skin crisps up during roasting.
3. Make the Marinade: In a small bowl, combine the lemon juice, lemon zest, olive oil, minced garlic, thyme, rosemary, parsley, salt, and pepper, mixing well to create a fragrant marinade.
4. Season the Chicken: Generously rub the marinade all over the chicken, making sure to get under the skin for maximum flavor infusion.
5. Prepare Vegetables: Spread the quartered onion and assorted root vegetables evenly in a roasting pan. Drizzle with olive oil, season with salt and pepper, and toss to coat.
6. Place Chicken: Set the marinated chicken on top of the vegetables in the roasting pan, elevating it slightly for even cooking.
7. Add Broth: Carefully pour the low-sodium chicken broth around the chicken and vegetables in the pan, taking care not to pour broth over the chicken itself to maintain the crisp skin.
8. Roast: Roast the chicken in the preheated oven for about 1 hour to 1 hour and 30 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F (75°C).
9. Baste: Every 20 to 30 minutes during roasting, baste the chicken with the pan juices to keep it moist and enhance flavor.
10. Rest the Chicken: Once cooked, remove the chicken from the oven and allow it to rest for 10 to 15 minutes before carving. This helps the juices redistribute for tender, juicy meat.

Notes

• Make sure to use a meat thermometer to check doneness for food safety.
• Resting the chicken is key to ensuring juicy meat.
• Feel free to substitute or add other root vegetables like sweet potatoes or turnips.
• Use low-sodium broth to control salt levels.
• Basting regularly helps maintain moisture and flavor.

Keywords: lemon herb chicken, pot roast chicken, roasted chicken recipe, lemon chicken, herb roasted chicken, easy dinner recipes, healthy chicken dinner, roasted root vegetables