Description
Lemon Herb Pot Roast Chicken is a delightful dish that combines juicy, tender chicken with the vibrant flavors of zesty lemon and aromatic herbs. This comfort food classic fills your home with an irresistible aroma while roasting, making it perfect for family dinners or special occasions. Accompanied by colorful roasted vegetables and a savory broth, this meal promises to elevate any gathering, ensuring satisfied guests and memorable moments.
Ingredients
Scale
- 1 whole chicken (4–5 pounds)
- 2 fresh lemons, cut into wedges
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 6 cloves garlic, smashed
- 2 cups root vegetables (carrots and potatoes), chopped
- 1 cup low-sodium chicken broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and prepare a roasting pan.
- Rinse the chicken under cold water; pat it dry and season generously with salt and pepper.
- Stuff the cavity with lemon wedges, rosemary, thyme, and garlic.
- Arrange chopped root vegetables around the chicken in the roasting pan; drizzle with olive oil and season with salt and pepper.
- Pour chicken broth into the pan.
- Roast for about 1 hour and 15 minutes until the internal temperature reaches 165°F (75°C). Baste occasionally for crispy skin.
- Let rest for 10 minutes before carving; serve with broth drizzled over.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe (approximately 5 ounces)
- Calories: 365
- Sugar: 1g
- Sodium: 290mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 105mg