Print

Lemon Herb Pot Roast Chicken Recipe

Print Recipe

★★★★★

4.7 from 92 reviews

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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/lemon-herb-pot-roast-chicken-recipe/