Roasted Lemon Chicken with Potatoes and Carrots
A tasty chicken dinner that takes only 10 minutes of prep time, with meat overflowing with juicy goodness and a nice crispy skin. Get the recipe now on Foodal.
Servings Prep Time
5people 10minutes
Cook Time Passive Time
1hour 10minutes
Servings Prep Time
5people 10minutes
Cook Time Passive Time
1hour 10minutes
  • 1pound carrotscoarsely chopped or baby carrots
  • 3/4pound red new potatoeschopped to bite size if necessary
  • 3/4pound fingerling potatoeschopped to bite size if necessary
  • 1/4cup olive oil
  • 4.5pound free-range whole chicken
  • 1teaspoon sea saltmedium coarse or flaky preferred
  • 1/4teaspoon Freshly ground black pepperor more to taste
  • 1 lemonquartered
  • 1/2head garlic
  • 1/4bunch rosemary
  • 1/4bunch parsley
  • 1/4teaspoon garlic powderor more to taste
  • 1/4teaspoon onion powderor more to taste
  1. Preheat the oven to 375°F.
  2. Place the carrots and potatoes in the 9×13″ cake pan and toss with olive oil.
  3. Remove any pin feathers from the chicken. Spatchcock the bird by removing the backbone and crushing the rib cage. Season the cavity with salt and pepper, and then stuff the lemon quarters, garlic (chop a garlic head right in half, easy as that) and herbs inside. Place the chicken, breast side up, in a roasting pan ON TOP of the carrots and potatoes.
  4. Season the whole thing with a fair amount of salt and pepper and the garlic and onion powders. Place in the oven.
  5. Roast the chicken and root vegetables for approximately one hour until a meat thermometer reads 150°F when inserted into the breast.* Cook to temperature and not time.
  6. Once the meat is fully cooked, remove the chicken to a platter and let stand for at least 10 minutes tented loosely with foil, so the juices settle back into the meat before carving. Serve with the roasted potatoes and carrots on the side.
Recipe Notes

*The US FDA recommends 165°F as the minimum cooking temperature for poultry but that tends to overcook the breast. Many professional chefs shoot for 150°F on the breast and 170 – 180°F in the deepest part of the thigh right out of the oven. The bird will continue to cook a bit after removing it from the oven. You are warned and are responsible for your own actions.