Name: Lemon Herb Pot Roast Chicken
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: American / Mediterranean-inspired
Ingredients: 1 whole chicken (4–5 lbs); 2 lemons (for juice and slices); 4–6 garlic cloves; Fresh rosemary (2–3 sprigs); Fresh thyme (2–3 sprigs); Fresh parsley (for garnish); 2–3 tbsp olive oil; Salt, to taste; Black pepper, to taste; 3–4 carrots, chopped; 3–4 potatoes, chopped; 1 large onion, chopped; 1/2 cup chicken broth or white wine (optional)

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This Lemon Herb Pot Roast Chicken is a comforting, flavor-packed dish that brings together tender, juicy chicken with the bright zing of lemon and the earthy aroma of herbs. Perfect for a family dinner or a cozy weekend meal, it’s a recipe I always come back to when I want something simple yet impressive.

Why You’ll Love This Recipe

I love how this recipe combines vibrant citrus with the richness of slow-cooked chicken, resulting in a dish that’s both hearty and fresh. The herbs infuse the meat and vegetables with a deep flavor, and the lemon adds just the right amount of brightness. It’s a one-pot meal, which means fewer dishes to wash, and it’s a great option for both casual dinners and more formal gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Whole chicken (about 4-5 lbs)
Lemons (fresh, for juice and slices)
Garlic cloves
Fresh herbs (rosemary, thyme, parsley)
Olive oil
Salt
Black pepper
Carrots
Potatoes
Onion
Chicken broth or white wine (optional, for braising)

Directions

I start by preheating the oven to 350°F (175°C).
I pat the chicken dry and season it generously inside and out with salt, pepper, and a bit of olive oil.
I stuff the cavity with lemon slices, garlic cloves, and sprigs of rosemary and thyme.
In a large Dutch oven or oven-safe pot, I heat some olive oil and sear the chicken on all sides until golden brown.
I remove the chicken and add chopped carrots, potatoes, and onions to the pot, sautéing them for a few minutes to develop flavor.
I place the chicken back on top of the vegetables, squeeze fresh lemon juice over it, and pour in a little chicken broth or white wine if I’m using it.
I cover the pot and roast in the oven for about 1 hour and 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
I uncover the pot for the last 20 minutes to let the skin crisp up nicely.
Once out of the oven, I let the chicken rest before carving, then serve it with the roasted vegetables and pan juices.

Servings and timing

This recipe serves 4 to 6 people.
Prep time: 20 minutes
Cook time: 1 hour 30 minutes
Total time: About 1 hour 50 minutes

Variations

Sometimes I swap the potatoes for sweet potatoes for a slightly sweeter flavor. I also like adding fennel or parsnips for extra depth. If I want a more Mediterranean vibe, I toss in some olives and sun-dried tomatoes. For a spicier version, I add a pinch of red pepper flakes to the seasoning mix.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken and vegetables in a covered dish in the oven at 325°F (165°C) until heated through, or I use the microwave for quicker reheating. I always add a splash of broth to keep the meat moist when reheating.

FAQs

How do I know when the chicken is fully cooked?

I always check that the internal temperature of the thickest part of the chicken (usually the thigh) is at least 165°F (74°C) using a meat thermometer.

Can I use dried herbs instead of fresh?

Yes, I use dried herbs when I don’t have fresh ones on hand. I just reduce the amount by about one-third since dried herbs are more concentrated.

What’s the best pot to use for pot roast chicken?

I like using a Dutch oven or a heavy, oven-safe pot with a tight-fitting lid. It helps keep the moisture in and cooks the chicken evenly.

Can I make this recipe ahead of time?

Yes, I sometimes roast the chicken a day in advance, then reheat it gently before serving. The flavors actually deepen overnight.

What sides go well with this dish?

I usually serve it with crusty bread, a simple green salad, or steamed green beans. The roasted veggies in the pot also pair perfectly.

Conclusion

This Lemon Herb Pot Roast Chicken is one of those timeless recipes I turn to when I want something nourishing, flavorful, and uncomplicated. It fills the kitchen with incredible aromas and never fails to satisfy. Whether it’s for a weeknight meal or a weekend gathering, I know this dish will always deliver comfort and taste.