Go Back

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.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 5
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 Whole Chicken
  • Kosher Salt and freshly ground black pepper
  • 1 Bunch Fresh Rosemary
  • 1 Bunch Fresh Thyme
  • ½ Lemon
  • 3-4 Slices Lemon
  • 2 Cups Chicken Broth
  • 1 Stick Unsalted Butter
  • 1 Tablespoon Fresh Basil
  • Tablespoon Fresh Thyme
  • Tablespoon Fresh Rosemary
  • Zest of 1 Lemon
  • 1 Clove Garlic
  • Kosher Salt and freshly ground black pepper
  • 1 Large Carrots
  • 1 White Onion
  • ½ Cup Mini White Potatoes
  • ½ Cup Mini Red Potatoes
  • ⅓ Cup Olive Oil
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Dried Oregano
  • Kosher Salt and freshly ground black pepper
  • ½ Lemon
  • Lemon Juice
  • Kosher salt and freshly ground black pepper
  • Microgreens

Method
 

  1. Preheat your oven to 425°F.
  2. 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).
  3. 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.
  4. 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.
  5. Spread the vegetables evenly in a large roasting pan. Place the chicken directly on top of the veggies.
  6. 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.
  7. 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.
  8. 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.*
  9. 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.
  10. Carve the chicken and serve warm with the roasted veggies and plenty of pan juices spooned over everything.

Notes

  • Ensure the chicken is patted dry thoroughly to achieve a beautifully browned and crispy skin; moisture is the enemy of crispiness.
  • For perfectly cooked chicken, use an instant-read thermometer to check the thickest part of the thigh; it should read 165°F for doneness.
  • If you don’t have a whole chicken, feel free to use bone-in, skin-on chicken thighs or drumsticks for a quicker cooking time and equally delicious flavor.
  • To keep your veggies from burning while roasting, toss them in olive oil and seasonings ahead of time, and add them to the pan first for a head start on cooking.
  • Store leftover chicken and veggies in an airtight container in the fridge for up to 3 days; reheat gently in the oven to maintain crispiness instead of using the microwave.