Print

Lemon Herb Pot Roast Chicken

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Lemon Herb Pot Roast Chicken recipe is a hearty one-pot meal featuring juicy whole chicken roasted with fresh herbs, lemon, and tender vegetables. Perfect for cozy dinners or family gatherings, this comforting dish is packed with flavor and easy to make.

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)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Pat the chicken dry. Rub with olive oil, and season generously with salt and pepper.
  3. Stuff the cavity with lemon slices, garlic cloves, rosemary, and thyme.
  4. In a Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Sear the chicken on all sides until golden brown. Remove and set aside.
  5. Add chopped carrots, potatoes, and onion to the pot. Sauté for 3–5 minutes.
  6. Place the chicken back on top of the vegetables. Squeeze fresh lemon juice over the top and pour in chicken broth or wine if using.
  7. Cover the pot and roast in the oven for 1 hour 30 minutes or until the internal temperature reaches 165°F (74°C).
  8. Uncover during the last 20 minutes to allow the skin to crisp up.
  9. Let the chicken rest for 10 minutes before carving. Serve with roasted vegetables and pan juices.

Notes

  • Swap potatoes with sweet potatoes for a sweeter twist.
  • Add fennel, parsnips, or red pepper flakes for flavor variations.
  • Mediterranean variation: add olives and sun-dried tomatoes.
  • Leftovers store well in the fridge for up to 3 days.
  • Reheat with a splash of broth to keep the chicken moist.

Nutrition

Find it online: https://cookedbymaya.com/lemon-herb-pot-roast-chicken/