Lemon Herb Roasted Chicken with Root Vegetables
Lemon Herb Roasted Chicken with Root Vegetables is a comforting, flavorful dish perfect for family gatherings or cozy dinners. This succulent chicken, marinated with zesty lemon and aromatic herbs, roasts alongside a colorful array of root vegetables, creating a delightful medley of flavors and textures. The enticing aroma will fill your kitchen, making this meal an unforgettable experience that brings loved ones together around the dinner table.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 8
- Category: Main
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 1 whole chicken (4–5 pounds)
- 2 fresh lemons (juiced)
- 3 tablespoons olive oil
- 4 cloves garlic (minced)
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh thyme (chopped)
- 1 tablespoon fresh parsley (chopped)
- 3 medium carrots (chopped)
- 2 medium potatoes (chopped)
- 2 medium parsnips (chopped)
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse the chicken under cold water and pat dry. Generously season with salt and pepper.
- In a bowl, mix olive oil, lemon juice, garlic, herbs, salt, and pepper to create a marinade.
- Rub the marinade all over the chicken and place lemon wedges inside the cavity.
- Chop the root vegetables into uniform pieces and toss them with olive oil, salt, and pepper in a separate bowl.
- Arrange the chicken in a roasting pan surrounded by vegetables. Roast for about 1 hour or until the internal temperature reaches at least 165°F (75°C).
- Let the chicken rest before carving. Serve with pan juices drizzled over everything.
Nutrition
- Serving Size: 1 piece of chicken with vegetables (200g)
- Calories: 360
- Sugar: 3g
- Sodium: 290mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg