Lemon Herb Roasted Whole Chicken with Vegetables

Introduction

Few dishes are as comforting, hearty, and impressive as a roasted whole chicken. The aroma of garlic, herbs, and lemon wafting through the kitchen is enough to make everyone’s mouth water. This recipe brings together a perfectly juicy chicken with crispy golden skin, infused with fresh lemon and herbs, and roasted alongside tender, caramelized vegetables.

It’s a dish that feels both rustic and elegant—ideal for a Sunday family dinner, holiday feast, or even as a centerpiece for special occasions.

Why I Love This Recipe

I absolutely love this recipe because it’s simple yet incredibly flavorful. The lemon adds brightness and freshness, the herbs bring depth, and the roasted vegetables soak up all the chicken drippings, becoming irresistibly delicious.

It’s also a one-pan wonder—the chicken and veggies roast together, which means less mess and easy cleanup. Plus, it makes the house smell amazing while cooking, creating that warm, cozy, homey vibe.

Why It’s a Must-Try Dish

• Impressive centerpiece for gatherings.
• Balanced flavors: tangy lemon, earthy herbs, savory roasted chicken.
• Nutritious: packed with protein, fiber, and vitamins.
• One-pan meal: minimal cleanup, maximum flavor.
• Versatile: works for casual dinners or festive occasions.

Preparation & Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 1 hour 20 minutes – 1 hour 30 minutes (depending on chicken size)
• Total Time: ~1 hour 45 minutes
• Servings: 6 servings
• Calories per serving: ~420 kcal

Cuisine & Course

• Cuisine: Western / European
• Course: Main Course, Dinner

Ingredients

For the Chicken

• 1 whole chicken (4–5 lbs / 1.8–2.3 kg)
• 2 lemons (1 halved, 1 sliced into rounds)
• 1 head garlic (halved horizontally)
• 4 tbsp olive oil (or melted butter)
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp paprika (optional, for color)
• 2 tbsp fresh rosemary (or 2 tsp dried)
• 2 tbsp fresh thyme (or 2 tsp dried)
• 2 tbsp fresh parsley (for garnish)

For the Vegetables

• 4 large carrots (cut into chunks)
• 4 medium potatoes (cut into chunks)
• 2 red onions (quartered)
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper

Simple Cooking Directions

1. Season chicken with lemon, garlic, herbs, and olive oil.
2. Arrange vegetables in a roasting pan and place chicken on top.
3. Roast until golden brown and fully cooked.
4. Rest the chicken, carve, and serve with veggies.

Step-by-Step Recipe Preparation

Step 1: Prepare the Chicken

• Preheat oven to 425°F (220°C).
• Pat the chicken dry with paper towels (this helps crisp the skin).
• Rub olive oil (or butter) all over the chicken, inside and out.
• Season generously with salt, pepper, paprika, rosemary, and thyme.
• Stuff the cavity with halved lemon and garlic.

Step 2: Prepare the Vegetables

• Toss carrots, potatoes, and onions with olive oil, salt, and pepper.
• Spread them evenly in a roasting pan or baking dish.

Step 3: Roast the Chicken

• Place chicken on top of the vegetables.
• Tuck lemon slices under the chicken skin (for extra flavor).
• Roast uncovered for 1 hour 20 minutes–1 hour 30 minutes, basting once or twice with pan juices.
• Chicken is done when the internal temperature at the thickest part of the thigh reaches 165°F (74°C).

Step 4: Rest and Serve

• Remove chicken from the oven and let it rest for 10–15 minutes before carving (keeps it juicy).
• Garnish with fresh parsley and serve with roasted veggies.

How to Serve

• Serve carved chicken with the roasted vegetables on the side.
• Pair with gravy, fresh salad, or dinner rolls for a complete meal.
• A glass of white wine or sparkling water with lemon makes a perfect companion.

Additional Recipe Tips

• Dry the chicken well before seasoning for crispier skin.
• Roast breast-side up for even cooking.
• Add other veggies like parsnips, sweet potatoes, or Brussels sprouts.
• Save the pan drippings to make a quick lemon herb gravy.

Variations

• Mediterranean Style: Add olives, cherry tomatoes, and oregano.
• Spicy Roast: Rub with chili powder and cayenne for heat.
• Butter Herb Roast: Use garlic herb butter instead of olive oil for richer flavor.
• Stuffed Chicken: Add a bread or rice stuffing inside for a festive version.

Freezing & Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze cooked chicken pieces for up to 2 months.
• Reheating: Reheat in the oven at 350°F (175°C) until warmed through (to maintain crispness).

Special Equipment Needed

• Roasting pan or deep baking dish
• Meat thermometer (essential for doneness)
• Basting brush or spoon
• Carving knife

Conclusion

Lemon Herb Roasted Whole Chicken with Vegetables is a timeless recipe that combines freshness, comfort, and elegance. It’s simple to prepare, wholesome, and impressive enough to serve guests while still being easy enough for a family weeknight dinner.

With its golden, crispy skin, juicy meat, and perfectly roasted vegetables, this dish is the definition of comfort food with a gourmet touch. Once you try it, it’s sure to become a favorite at your table

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Lemon Herb Roasted Whole Chicken with Vegetables

Author: admin Cuisine: European Courses: Dinner

Difficulty: Beginner Prep Time 20 mins Cook Time 85 mins Total Time 1 hr 45 mins

Servings: 6 Calories: 420 kcal

Description

Few dishes are as comforting, hearty, and impressive as a roasted whole chicken. The aroma of garlic, herbs, and lemon wafting through the kitchen is enough to make everyone’s mouth water.

Ingredients

Scale

1/2x 1x 2x 3x

For the Chicken

• 1 whole chicken (4–5 lbs / 1.8–2.3 kg)
• 2 lemons (1 halved, 1 sliced into rounds)
• 1 head garlic (halved horizontally)
• 4 tbsp olive oil (or melted butter)
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp paprika (optional, for color)
• 2 tbsp fresh rosemary (or 2 tsp dried)
• 2 tbsp fresh thyme (or 2 tsp dried)
• 2 tbsp fresh parsley (for garnish)

For the Vegetables

• 4 large carrots (cut into chunks)
• 4 medium potatoes (cut into chunks)
• 2 red onions (quartered)
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. Step 1: Prepare the Chicken : Preheat oven to 425°F (220°C). Pat the chicken dry with paper towels (this helps crisp the skin). Rub olive oil (or butter) all over the chicken, inside and out. Season generously with salt, pepper, paprika, rosemary, and thyme. Stuff the cavity with halved lemon and garlic.
2. Step 2: Prepare the Vegetables : Toss carrots, potatoes, and onions with olive oil, salt, and pepper. Spread them evenly in a roasting pan or baking dish.
3. Step 3: Roast the Chicken : Place chicken on top of the vegetables. Tuck lemon slices under the chicken skin (for extra flavor). Roast uncovered for 1 hour 20 minutes–1 hour 30 minutes, basting once or twice with pan juices. Chicken is done when the internal temperature at the thickest part of the thigh reaches 165°F (74°C).
4. Step 4: Rest and Serve : Remove chicken from the oven and let it rest for 10–15 minutes before carving (keeps it juicy). Garnish with fresh parsley and serve with roasted veggies.

Keywords: Lemon Herb Roasted Whole Chicken with Vegetables