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Amazing 1-Pan Lemon Herb Roast Chicken & Veggies

Lemon Herb Roast Chicken & Veggies
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Enjoy this simple, flavorful Lemon Herb Roast Chicken and Vegetables, cooked all on one pan for easy cleanup. This recipe brings together bright citrus and fresh herbs for a satisfying weeknight meal.

Ingredients

Scale
  • 1 whole chicken (about 4 lbs)
  • 2 lbs potatoes, cut into chunks
  • 1 lb carrots, peeled and cut
  • 1 large onion, quartered
  • 4 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 lemons, juiced and zested
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, salt, and pepper. Mix well.
  3. Place the cut potatoes, carrots, and onion in the bowl. Toss until the vegetables are evenly coated with the herb mixture.
  4. Place the coated vegetables in a single layer on a large rimmed baking sheet.
  5. Pat the chicken dry with paper towels. Rub the herb mixture liberally all over the outside and inside of the chicken.
  6. Place the seasoned chicken directly on top of the vegetables on the baking sheet.
  7. Roast for 60 to 75 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the juices run clear.
  8. Let the chicken rest for 10 minutes before carving. Serve the chicken with the roasted vegetables.

Notes

  • For extra crispy skin, you can increase the oven temperature to 425°F (220°C) for the last 15 minutes of cooking.
  • Feel free to substitute other root vegetables like parsnips or sweet potatoes.
  • Sasha often skips measuring the herbs; trust your nose and add more if you love a strong herbal flavor.

Nutrition

Find it online: https://savorsensations.com/lemon-herb-roast-chicken-veggies-recipe/