Go Back

One-Pan Lemon Herb Roasted Chicken

A flavorful and easy-to-make dish of roasted chicken infused with lemon and herbs, served with beautiful roasted vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole whole chicken (about 4-5 pounds) Ensure it's halal-compliant.
  • 2 pieces lemons, sliced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme (or 1 teaspoon dried thyme) Use fresh for better flavor.
  • 1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary) Fresh herbs preferred.
  • to taste salt and pepper
Vegetables for Roasting
  • as needed carrots, potatoes, and green beans Customize based on what you have.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Pat the chicken dry with paper towels and place it in a large roasting pan.
  3. In a bowl, mix olive oil, minced garlic, thyme, rosemary, salt, and pepper. Rub this mixture generously over the chicken.
  4. Stuff the cavity of the chicken with lemon slices. Arrange veggies around the chicken and season lightly with salt and pepper.
Cooking
  1. Place the pan in the oven and roast for about 1 hour, until the chicken reaches an internal temperature of 165°F (75°C).
  2. Baste the chicken with its juices halfway through for extra flavor.
  3. Once out of the oven, let the chicken rest for about 10-15 minutes before carving.
Serving
  1. Slice the chicken, serve alongside the roasted veggies, and enjoy!

Notes

Store leftovers in an airtight container for up to 3-4 days in the refrigerator. You can freeze it for up to 3 months. Reheat in the oven at 350°F (175°C) for about 20 minutes.