One Pan Herby Lemon Roasted Chicken with Veggies
This whole chicken is roasted over vegetables with herby compound butter, lemon, and delicious pan juices for a comforting, unfussy dinner that’s deeply flavorful and so satisfying.
Servings 5 Servings
Calories 350kcal
Ingredients
CHICKEN
- 1 Whole Chicken 3-4 pounds
- Kosher Salt and freshly ground black pepper to taste
- 1 Bunch Fresh Rosemary
- 1 Bunch Fresh Thyme
- ½ Lemon juiced
- 3-4 Slices Lemon
- 2 Cups Chicken Broth
HERBY COMPOUND BUTTER
- 1 Stick Unsalted Butter softened (½ cup)
- 1 Tablespoon Fresh Basil chopped
- Tablespoon Fresh Thyme chopped
- Tablespoon Fresh Rosemary chopped
- Zest of 1 Lemon about 2 tbsp
- 1 Clove Garlic finely grated
- Kosher Salt and freshly ground black pepper to taste
ROASTED VEGGIES
- 1 Large Carrots peeled and chopped into chunks
- 1 White Onion quartered
- ½ Cup Mini White Potatoes halved
- ½ Cup Mini Red Potatoes halved
- ⅓ Cup Olive Oil
- 1 Tablespoon Onion Powder
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Dried Oregano
- Kosher Salt and freshly ground black pepper to taste
- ½ Lemon juiced
GARNISHES
- Lemon Juice
- Kosher salt and freshly ground black pepper to taste
- Microgreens
Instructions
- Preheat your oven to 425°F.
- In a large bowl or Ziplock bag, combine the carrots, onion, potatoes, olive oil, onion powder, garlic powder, oregano, lemon juice, salt, and pepper. Toss until everything is evenly coated. Set aside (or refrigerate if prepping ahead).
- Next, prepare the chicken. Remove any giblets from the chicken cavity and pat the chicken very dry with paper towels, as this helps with browning. Season the chicken generously inside and out with salt and pepper.
- Now, make the compound butter. In a small bowl, mix together the softened butter, basil, thyme, rosemary, lemon zest, garlic, salt, and pepper until fully combined.
- Spread the vegetables evenly in a large roasting pan. Place the chicken directly on top of the veggies.
- Gently loosen the skin over the chicken breasts and thighs and spread about half of the compound butter underneath the skin. Rub the remaining butter all over the outside of the chicken. Dollop any extra butter over the vegetables.
- Pour the chicken broth into the pan around the vegetables (not over the chicken). Add the fresh rosemary and thyme sprigs to the pan, squeeze the lemon juice over everything, and lay the lemon slices on top of the chicken.
- Cover the pan with a piece of parchment paper (dampened slightly), then cover tightly with foil. Roast for 45 minutes, then remove both the parchment and foil, basting the chicken and vegetables with pan juices every 20 minutes. Continue roasting for another 45-60 minutes, until the chicken is golden and cooked through. *The chicken is done when a thermometer inserted into the thickest part of the thigh reads 165°F.*
- Remove the pan from the oven and let the chicken rest for 5–7 minutes. Finish with a squeeze of fresh lemon juice, a pinch of salt and pepper, and scatter micro greens over the top if using.
- Carve the chicken and serve warm with the roasted veggies and plenty of pan juices spooned over everything.
Video
Nutrition
Calories: 350kcal | Carbohydrates: 14g | Protein: 3g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 368mg | Potassium: 293mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3079IU | Vitamin C: 22mg | Calcium: 59mg | Iron: 1mg