Lemon Herb Roasted Chicken Delight
Experience the succulent flavors of our Lemon Herb Roasted Chicken Delight. This easy-to-follow recipe combines the zing of fresh lemon and fragrant herbs with tender, juicy chicken, roasted alongside sweet red potatoes and hearty onions. Perfect for family dinners or gatherings, this dish requires minimal prep time, allowing you to simply walk away while it roasts to perfection. Serve this delightful meal with pan juices for an extra burst of flavor, and enjoy a wholesome, comforting feast that will impress everyone at the table.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
olive oil
2 1/2 tablespoons (divided for herb mixture and vegetables)
Dijon mustard
2 tablespoons (mixed with herbs)
dried thyme
1 teaspoon (or 1 tablespoon fresh thyme, chopped)
dried rosemary
1 teaspoon (or 1 tablespoon fresh rosemary, chopped)
salt
to taste (for seasoning)
black pepper
to taste (for seasoning)
lemon
1 (halved for juicing and stuffing)
roasting chicken
(3 1/2 lb) (rinsed and dried)
onion
1 (cut into thick slices)
red potatoes
8 medium (washed, unpeeled)
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a mixing bowl, whisk together 1 tablespoon of olive oil, Dijon mustard, thyme, rosemary, salt, and black pepper to create a fragrant herb paste.
3
Squeeze the juice from one lemon half into the herb mixture, mixing well. Reserve the juice from the other half in a separate small bowl along with the squeezed lemon halves for stuffing the chicken.
4
Thoroughly rub the herb mixture over the entire chicken and inside the cavity, ensuring every part is coated for maximum flavor. Then, place the reserved lemon halves inside the chicken's cavity.
5
In a large roasting pan, arrange the onion slices and washed red potatoes. Season them with salt and pepper and drizzle with the remaining 1 1/2 tablespoons of olive oil. Toss to coat evenly and create space for the chicken in the center.
6
Position the chicken breast side up in the pan amidst the vegetables.
7
Roast in the preheated oven for approximately 1 to 1 1/4 hours, or until the chicken is tender and the juices run clear when pierced at the thigh. The potatoes and onions should also be fork-tender at this time.
8
Once cooked, remove the chicken and vegetables from the oven and transfer the vegetables to a serving platter. Allow the chicken to rest on a cutting board.
9
While the chicken rests, pour the collected juices from inside the chicken's cavity into the roasting pan. Carefully skim off any excess fat. Add the reserved lemon juice and 1/2 cup of water to the drippings in the pan, scraping the bottom to release the flavorful browned bits. Bring to a gentle boil over medium-low heat.
10
Carve the chicken into pieces or serve it whole, if desired. Drizzle the pan juices over the chicken and vegetables before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this roasted chicken recipe?
The recipe is called Lemon Herb Roasted Chicken Delight.
What oven temperature is required for roasting the chicken?
The oven should be preheated to 375°F (190°C).
How long does the chicken need to cook?
The chicken should roast for approximately 1 to 1 1/4 hours.
What kind of potatoes are best for this dish?
The recipe specifically calls for 8 medium red potatoes.
Should I peel the red potatoes before roasting?
No, the potatoes should be washed but left unpeeled for this recipe.
What ingredients are in the herb paste?
The paste consists of olive oil, Dijon mustard, thyme, rosemary, salt, and black pepper.
Can I use fresh herbs instead of dried ones?
Yes, you can substitute 1 teaspoon of dried herbs with 1 tablespoon of fresh chopped herbs.
What size roasting chicken should I buy?
A roasting chicken weighing approximately 3.5 pounds is recommended.
How can I tell if the chicken is fully cooked?
The chicken is done when it is tender and the juices run clear when the thigh is pierced.
Why is it necessary to let the chicken rest after cooking?
Resting the chicken allows the juices to redistribute, ensuring the meat remains moist when carved.
How is the lemon prepared for the recipe?
The lemon is halved; one half is juiced for the herb mixture and the other is used for stuffing and the final sauce.
Is Dijon mustard a necessary ingredient?
Yes, Dijon mustard is used to create a fragrant herb paste that coats the chicken for maximum flavor.
What vegetables are roasted along with the chicken?
Thickly sliced onions and whole washed red potatoes are roasted in the same pan.
How do I make the pan gravy or juices?
Mix the pan drippings with reserved lemon juice and water, then boil while scraping the bottom of the pan.
Is this Lemon Herb Roasted Chicken recipe gluten-free?
Yes, the ingredients listed are naturally gluten-free, provided your Dijon mustard is certified gluten-free.
Can I use a larger chicken than 3.5 pounds?
Yes, but you will need to increase the roasting time until the internal temperature is safe and juices run clear.
How should I slice the onion for roasting?
The onion should be cut into thick slices so it holds up during the hour-long roasting process.
What do I do with the lemon halves after squeezing them?
The squeezed lemon halves should be placed inside the chicken's cavity during roasting.
Can I substitute sweet potatoes for red potatoes?
Yes, sweet potatoes can be used, though they may become softer than red potatoes during the roast.
How much total olive oil is needed?
A total of 2 1/2 tablespoons of olive oil is used, divided between the herb paste and the vegetables.
Is this considered a one-pan meal?
Yes, because the chicken and vegetables all roast together in one large roasting pan.
What if I don't have dried rosemary?
You can substitute rosemary with dried oregano or additional thyme if necessary.
Can I use chicken breasts instead of a whole roasting chicken?
You can, but the cooking time will be significantly shorter, usually 30 to 45 minutes.
What is the purpose of scraping the bottom of the roasting pan?
Scraping the pan releases the flavorful browned bits, known as fond, which enriches the pan juices.
Do I need to cover the roasting pan with a lid?
No, the chicken should be roasted uncovered to allow the skin to brown and become flavorful.
What are some suggested side dishes for this chicken?
A fresh green salad or steamed green beans would complement the roasted chicken and potatoes well.
How long can I store the leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 to 4 days.
Can I freeze the cooked roasted chicken?
Yes, you can freeze the cooked chicken for up to 3 months, though the texture of the potatoes may change.
Does this recipe contain dairy?
No, this recipe is dairy-free as it uses olive oil rather than butter.
How do I ensure the herb mixture covers the whole chicken?
Use your hands to thoroughly rub the mixture over the entire skin and inside the cavity for maximum flavor.