Lemony Roast Chicken Recipe

Name: Lemony Roast Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large potatoes, cut into cubes; 4 large carrots, scraped and cut into 2-inch pieces; 1 large sweet onion, cut pole-to-pole and sliced; one 3- to 4-pound chicken; Olive oil; Kosher salt and freshly ground black pepper; 2 well-scrubbed lemons, preferably organic; 1 sprig each rosemary, thyme, and sage, washed and dried well, then trimmed to fit inside the cavity of the chicken (If you don't do this, the tips of the herbs will burn.); 1 to 2 large cloves of garlic, peeled and lightly smashed; 1/2 cup white wine, for deglazing

Servings: persons

2 large potatoes, cut into cubes
4 large carrots, scraped and cut into 2-inch pieces
1 large sweet onion, cut pole-to-pole and sliced
one 3- to 4-pound chicken
Olive oil
Kosher salt and freshly ground black pepper
2 well-scrubbed lemons, preferably organic
1 sprig each rosemary, thyme, and sage, washed and dried well, then trimmed to fit inside the cavity of the chicken (If you don't do this, the tips of the herbs will burn.)
1 to 2 large cloves of garlic, peeled and lightly smashed
1/2 cup white wine, for deglazing

1
Heat oven to 450u00b0 F. Place onions, carrots, and potatoes in the bottom of a roasting pan. Drizzle with olive oil, then sprinkle with about a teaspoon of salt and 1/2 teaspoon of fresh ground black pepper. Squeeze lemon juice over the vegetables, then stir well.
2
Place the chicken, breast side-up, on a V-shaped rack inside the roasting pan. Dry the skin well with paper towels.
3
Salt and pepper the cavity. Place the sprigs of sage, rosemary, and thyme and the garlic into the cavity, and tie the legs together with twine. Cut another lemon in half, squeeze the juice into the cavity, and place both halves into the cavity of the chicken.
4
Rub the skin with olive oil, salt the skin all over with about a tablespoon of kosher salt, and season with about a teaspoon of freshly ground black pepper.
5
Roast for about an hour, until an instant read thermometer registers 160u00b0 F when inserted into the thickest part of the thigh.
6
Place chicken on a cutting board and let rest for about 15 minutes.
7
Deglaze the pan with white wine, and stir the vegetables, scraping up any browned bits. Taste and adjust seasoning. Serve chicken with vegetables on the side and additional lemon for lemon lovers like me!

143

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large potatoes, cut into cubes, 4 large carrots, scraped and cut into 2-inch pieces, 1 large sweet onion, cut pole-to-pole and sliced, one 3- to 4-pound chicken, and more.

Yes, Lemony Roast Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemony Roast Chicken

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