Roasted Lemon and Herb Chicken
Yield: 4 servings
Calories: 482kcal
A roasted lemon and herb chicken recipe for tender and juicy meat with crispy skin! The tomatoes and lemon add an incredible brightness and additional flavor to the dish.
Ingredients
Roasted Chicken
- 4 pound (1.8 kg) chicken
- ½ teaspoon (3 g) kosher salt
- ¼ teaspoon black pepper
- 3 cloves garlic, peeled and crushed
- 5 sprigs thyme
- 1 slice lemon, ½" thick
- 1 tablespoon chopped rosemary
- 6 tablespoons (90 g) unsalted butter, softened
Vegetable Nest
- ½ yellow onion, cut into 1" dice
- 3 celery stalks, cut into 1" dice
- 1 fennel bulb, cut into 1" dice
- 1 ear corn, cut into 4 pieces
- 1 ½ cups (248 g) baby tomatoes
- 4 carrots, cut into 1" dice
- 2 cups (374 g) sweet potato, cut into 1" dice
- 2 cups (176 g) brussel sprouts, halved
- 3 cloves garlic, peeled and crushed
- 3 tablespoons (45 ml) olive oil
- 1 teaspoon (6 g) kosher salt
- ¼ teaspoon black pepper
- 5 sprigs thyme
- 3 spigs rosemary
- 1 lemon, cut into 8 slices
Instructions
- Prepare the Chicken - Remove the chicken from the refrigerator and let it sit at room temperature for 1 ½ to 2 hours. If the neck and innards are still in the cavity, remove them. Using a paring knife, cut out the wishbone or leave it to remove after roasting.
- Heat the Oven - Place the oven rack in the center position. Preheat to 475°F (246°C).
- Season the Chicken - Season the cavity with ½ teaspoon salt and ¼ teaspoon pepper, add 3 garlic cloves and 5 sprigs of thyme, massage the inside of the bird to infuse it with the flavors. Add one lemon slice to the cavity.
- Add the Butter - In a small bowl, combine butter and 1 tablespoon chopped rosemary. Carefully add about 1 tablespoon of the butter mixture beneath the skin to cover the breast. Repeat with the other side.
- Truss the Chicken - Tuck the wings back and tie the legs together with butcher's twine, or leave the chicken untrussed. Use the remaining rosemary butter to coat the outside surface. Season with salt and pepper. Set aside.
- Season the Vegetables - In a large bowl, combine the onions, celery, fennel, corn, tomatoes, carrots, sweet potatoes, brussels sprouts, and three garlic. Add 3 tablespoons olive oil, 1 teaspoon salt, and ¼ teaspoon pepper, stir to combine.
- Make the Vegetable Nest - Spread the seasoned vegetables in a casserole dish or roasting pan and make a nest in the center. Add 5 sprigs of thyme, 3 sprigs rosemary and lemon slices to the vegetables.
- Roast the Chicken - Nestle the chicken in the middle of the vegetable nest. Place the pan in the center of the oven and roast for 25 minutes.Reduce the heat to 400°F (204ºC) and roast for an additional 30 to 45 minutes, or until the temperature registers 160°F (71ºC) in the meatiest portion of the breast. The juices should run clear. If necessary, return the chicken to the oven for more roasting, checking every 5 minutes. Transfer to the cutting board and let it rest for 20 minutes.
- Glaze the Vegetables - Just before serving, set the pan of vegetables over medium heat, turning and glazing them with the pan juices. Season with salt and pepper as needed.
- To Serve - Slice the chicken into pieces and arrange over vegetables.
Notes
- Make a Pan Sauce: Separate any additional pan juices from the vegetables, you'll need 1 cup. Alternatively use chicken stock or broth. Heat a small saucepan over medium-low heat. Add about 1 tablespoon of butter and 1 tablespoon of flour. Whisk to create a roux. Once it is pale yellow, add the hot pan juices and continue whisking until the sauce is slightly thickened. Season with salt and pepper.
Nutrition
Calories: 482kcal | Carbohydrates: 18g | Protein: 40g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 152mg | Sodium: 544mg | Potassium: 667mg | Fiber: 4g | Sugar: 4g | Vitamin A: 10950IU | Vitamin C: 38.8mg | Calcium: 50mg | Iron: 2.2mg
Recipe Link