Lemon Roasted Spring Chicken
Lemon Roasted Spring Chicken is a vibrant dish that combines succulent roasted chicken with the zesty brightness of lemons and aromatic herbs. Perfect for any gathering, this recipe transforms simple ingredients into a flavorful centerpiece that will have everyone asking for more. The harmonious blend of citrus and herbs not only tantalizes your taste buds but also fills your home with mouthwatering aromas, making it an unforgettable dining experience.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 35 minutes
- Yield: Serves 6
- Category: Main
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 1 whole chicken (4–5 pounds)
- 2 fresh lemons (juice and zest)
- 4 garlic cloves (minced)
- 2 tsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 cups carrots (chopped)
- 2 cups potatoes (chopped)
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse the chicken under cold water and pat dry.
- In a bowl, mix minced garlic, olive oil, lemon juice, zest, thyme, salt, and pepper. Rub this mixture all over the chicken and inside the cavity.
- Toss the chopped carrots and potatoes in olive oil with salt and pepper; arrange them around the chicken in a roasting pan.
- Roast in the preheated oven for approximately 1 hour 15 minutes or until the internal temperature reaches 165°F (74°C).
- Allow the chicken to rest for 10-15 minutes before carving.
Nutrition
- Serving Size: 1/6 of whole chicken (~500g)
- Calories: 450
- Sugar: 0g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 130mg
Keywords: For extra flavor, let the chicken marinate with the seasoning for at least one hour before cooking. You can substitute fresh herbs with dried ones; just use about one-third of the amount. Feel free to add other vegetables like bell peppers or zucchini for variety.