This Lemon Roast Chicken recipe is a zesty twist to your ordinary roast chicken. Perfect for Sunday dinner.
Today I have a scrumptious lemon roast chicken for you that, quite honestly, I forgot about. This was in the family cookbook I made back in 1999 – a handmade cookbook for family for Christmas. I’m redoing the cookbook and making all the recipes to include photos and when I made this, it blew me away on how good it is. My memory from where I originally got the recipe is murky but I’m pretty sure it has Ina written all over it.
This Lemon Roast Chicken recipe turns out tender and juicy, and the addition of the lemons gives it a zesty infusion of flavor that will elevate your traditional roast chicken to new heights. It really is simple to make and will leave your guests wanting more. Whether that is for Sunday family dinner or a weeknight meal.
Ingredients for Lemon Roast Chicken
Here is all that you will need for this tasty recipe:
- Whole chicken
- Lemons
- Minced garlic
- Olive oil
- Thyme
- Rosemary
- Chicken stock
- White potatoes
- Carrots
- Salt
- Pepper
- Onion Powder
- Garlic Powder
- Smoked Paprika
- Plum Tomatoes
Preparation of Lemon Roast Chicken
- You will combine the spices to sprinkle over your rinsed and empty chicken. The lemons will be juiced and put into the cavity of the chicken, along with the garlic, salt, pepper, thyme and rosemary.
- The potatoes, carrots and lemons will go around the chicken and roast along with the chicken.
- To enhance the flavors and ensure a moist chicken, baste it every 20 minutes during the roasting process. Use the pan drippings and using a basting gadget or spoon, pour the juices over the chicken and vegetables.
- You will add the tomatoes about 15 minutes before the end of the cooking time.
- Once the chicken is cooked thoroughly, remove it from the oven and let it rest for about 10 minutes before carving. This resting period allows the juices to redistribute throughout the meat, ensuring a moist and tender texture.
- Carve the chicken and serve it alongside the potatoes, carrots and tomatoes.
Once you make this lemon roast chicken, it will be your go to for its flavors and simplicity. The combination of zesty lemon, aromatic herbs, and succulent chicken creates a dish that is both refreshing and satisfying.
Lemon Roast Chicken
This Lemon Roast Chicken recipe is a zesty twist to your ordinary roast chicken. Perfect for Sunday dinner.
20 minPrep Time
1 hr, 20 Cook Time
1 hr, 40 Total Time
Save RecipeIngredients
- 1 Roasting Chicken
- 2 lemons, juice of one
- 2 tsp minced garlic
- 3-4 white potatoes, scrubbed and quartered
- 12 oz baby carrots
- salt and ground black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 6 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 4 Tbsp Olive oil
- 3/4 c chicken broth
- 1 pint cherry tomatoes
Instructions
- Preheat oven to 400°F. Juice one of the lemons, and quarter the remaining one.
- Rinse the chicken thoroughly and pat it dry with paper towels.
- Place chicken in large cast iron pan and season inside with salt and pepper.
- Add in two lemon quarters, garlic, thyme and Rosemary into cavity of chicken
- Tie legs with twine. Tuck wings under chicken.
- Mix together one tsp salt, one tsp pepper, smoked paprika, garlic powder and onion powder together.
- Brush 2 Tbsp olive oil on chicken then sprinkle with half of spice mixture
- Place potatoes and carrots around chicken. Sprinkle remaining 2 Tbsp oil over potatoes and carrots and add remaining spice mixture over potatoes and carrots.
- Add lemon juice and chicken broth together. Pour over carrots and potatoes.
- Place cast iron pan in oven and roast for 20 minutes. Baste chicken with juices and reduce temperature to 350° F. Roast another hour, basting every 20 minutes until chicken reads 165 degrees on a meat thermometer.
- During the last 10 minutes of roasting, add the tomatoes around the chicken.
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