Herb-Roasted Lemon Garlic Chicken with Seasonal Vegetables
25min
1h 5min
4
485
Chef's Note
For the juiciest chicken, try brining it for 4-6 hours before roasting. Simply dissolve 1/4 cup each of salt and sugar in 4 cups of water, submerge the chicken, and refrigerate. This extra step creates incredibly tender meat and adds flavor throughout. If you're short on time, the recipe is still delicious without brining!
Tags
Ingredients
4 pound whole chicken
2 whole lemons
1 whole garlic head
3 sprigs fresh rosemary
4 sprigs fresh thyme
3 leaves fresh sage
4 medium carrots
2 medium parsnips
1 large red onion
1 pound baby potatoes
3 tablespoon olive oil
2 tablespoon butter
1.5 teaspoon salt
1 teaspoon black pepper
1 tablespoon dried herbs de Provence
1 tablespoon dijon mustard
1 tablespoon honey
0.5 cup chicken broth
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Pat the 4-pound chicken dry with paper towels. Remove any giblets from the cavity.
- 3
In a small bowl, mix 2 tablespoons of softened butter with 1 tablespoon of dijon mustard, 1 tablespoon of honey, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.
- 4
Carefully loosen the skin over the chicken breast and spread half of the butter mixture underneath the skin. Spread the remaining mixture over the outside of the chicken.
- 5
Cut 1 lemon into quarters. Cut 1 garlic head in half horizontally. Place these inside the chicken cavity along with 2 sprigs of rosemary, 2 sprigs of thyme, and 2 sage leaves.
- 6
Slice the remaining lemon into thin rounds. Mince 3 cloves from the remaining garlic.
- 7
In a large bowl, toss the 4 peeled and chopped carrots, 2 peeled and chopped parsnips, 1 large red onion cut into wedges, and 1 pound of halved baby potatoes with 3 tablespoons of olive oil, minced garlic, 1 tablespoon of herbs de Provence, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper.
- 8
Arrange the vegetables in a large roasting pan. Place the chicken on top of the vegetables, breast side up.
- 9
Arrange the lemon slices over the chicken and scatter the remaining fresh herbs (1 sprig rosemary, 2 sprigs thyme, 1 sage leaf) over the vegetables.
- 10
Pour 0.5 cup of chicken broth into the bottom of the roasting pan.
- 11
Roast in the preheated oven for 20 minutes per pound, about 1 hour and 20 minutes total, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C) and the juices run clear.
- 12
Baste the chicken with the pan juices every 20-30 minutes. If the vegetables start to get too dark, cover them loosely with foil.
- 13
Remove from the oven and let the chicken rest for 15 minutes before carving.
- 14
Serve the carved chicken with the roasted vegetables, spooning some of the pan juices over the top.
Nutrition Information (per serving)
485
42g
28g
24g
Reviews (0)
No reviews yet
Be the first to review this recipe!