Lemon and Herb Roasted Chicken with Veggies

Homemade Roast Chicken and Vegetables is the perfect dinner any day of the week or even during the Holidays. There’s nothing like the aroma of a lemon and herb chicken roasting in the oven. You’ll love the crisp, salty skin and juicy center.

How do I Check Roast Chicken for Doneness? 

Internal Temperature: Use an oven-safe thermometer while the chicken roasts, or insert an instant thermometer into the deepest part of the thigh (without touching bone) and it should register at 165˚F when done.

Juices Run Clear: If you don’t have a thermometer, use a small knife to cut between the leg and thigh going all the way to the bone and you should see the juices run clear. 

Can I use a roasting pan with a rack?

You can roast with or without a rack. A pan with a rack allows air to circulate under the chicken and helps the skin to crisp and brown all over. Add the vegetables under the rack if using.

FAQs

1. What ingredients do I need for lemon and herb roasted chicken?

This recipe uses a whole chicken, lemon, garlic, rosemary, and a blend of herbs and spices like thyme, parsley, smoked paprika, and cumin.

2. How do I make the marinade for roasted chicken?

The marinade is a mix of minced garlic, dried herbs, lemon juice, olive oil, red wine vinegar, kosher salt, and black pepper.

3. What size chicken should I use for this recipe?

A six-pound whole chicken works perfectly, but you can adjust the recipe for smaller or larger birds.

4. How do I ensure the chicken is juicy and flavorful?

Pat the chicken dry, marinate it generously, and rub the marinade under the skin for maximum flavor. Resting the chicken after roasting also locks in the juices.

5. Can I use fresh herbs instead of dried herbs?

Absolutely! Fresh herbs like rosemary, thyme, and parsley can elevate the flavors even more. Just double the amount since fresh herbs are milder.

6. How long do I need to roast the chicken?

Roast the chicken at 400°F (200°C) for about 90 minutes or until the internal temperature reaches 165°F.

7. What vegetables pair best with roasted chicken?

Red potatoes, carrots, onions, and garlic are perfect for roasting alongside the chicken, soaking up all those delicious juices.

8. Do I need to baste the chicken while it roasts?

No basting is needed, as the marinade and olive oil keep the chicken moist and flavorful.

9. How do I make the skin crispy?

Pat the chicken dry before marinating, and sprinkle kosher salt on the skin before roasting to help it crisp up beautifully.

10. Can I make this recipe ahead of time?

You can prep the chicken and veggies a day ahead and store them in the fridge. Roast them fresh for the best results.

11. How should I store leftovers?

Store leftover chicken and veggies in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

12. Can I freeze roasted chicken?

Yes, freeze leftover chicken in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

13. What can I do with the giblets?

The giblets can be cooked alongside the chicken or used to make gravy or stock. Or, toss them if that’s not your thing!

14. What if I don’t have an oven thermometer?

No problem! Check the chicken’s doneness by cutting into the thickest part of the breast—it should be white with clear juices.

Make it

Lemon & Herb Roasted Chicken with Vegetables

This Lemon & Herb Roasted Chicken recipe is your new go-to for a comforting, flavorful meal. Tender chicken, crispy skin, and perfectly roasted veggies—all in one pan!

Ingredients

For the Roasted Vegetables

  • 6 red potatoes, cut into chunks

  • 3 large carrots, peeled and cut into 1” pieces

  • 1 medium onion, chopped into 1” pieces

  • 1 head of garlic, cut in half crosswise

  • 2 sprigs rosemary

  • 1 Tbsp olive oil

  • ½ tsp salt

  • ¼ tsp black pepper

For the Chicken & Marinade

  • 1 whole chicken (6 lbs)

  • 4 garlic cloves, minced

  • 1 lemon, halved

  • 1 tsp dried oregano

  • 1 tsp dried parsley flakes

  • 1 tsp dried rosemary

  • 1 tsp dried thyme

  • 1 tsp paprika

  • ½ tsp cumin

  • 2 Tbsp extra virgin olive oil

  • 2 Tbsp red wine vinegar

  • 2 tsp Kosher salt (or to taste)

  • Freshly ground black pepper (to taste)

Cooking Time

  • Prep Time: 20 minutes

  • Cook Time: 90 minutes

  • Resting Time: 15 minutes

  • Total Time: 2 hours 5 minutes

Instructions

1. Prepare the Marinade

In a small mixing bowl, combine minced garlic, oregano, parsley, rosemary, thyme, paprika, cumin, olive oil, red wine vinegar, Kosher salt, and freshly ground black pepper. Mix well and set aside.

2. Prepare the Chicken

  • Preheat your oven to 400°F (200°C).

  • Remove giblets from the chicken (save or discard as you prefer). Pat the chicken dry with paper towels inside and out to ensure crispy skin.

  • Rub the marinade generously all over the chicken, making sure to get under the skin for maximum flavor. Season inside the cavity as well.

  • Stuff the chicken cavity with ½ of the garlic head, 2 lemon halves, and 2 sprigs of rosemary.

3. Prepare the Vegetables

  • Arrange the chopped potatoes, carrots, onion, the remaining half of the garlic head, and 2 rosemary sprigs around the chicken in a roasting pan.

  • Drizzle the vegetables with olive oil, then sprinkle with salt and black pepper. Toss gently to coat.

4. Roast the Chicken

  • Tie the chicken legs together with kitchen twine for a polished look.

  • Roast the chicken uncovered for approximately 90 minutes, or until the thickest part of the breast reaches an internal temperature of 165°F, and the juices run clear when you cut into the thigh.

5. Rest & Serve

  • Remove the chicken and vegetables from the oven and transfer them to a serving platter.

  • Let the chicken rest for at least 15 minutes before carving. This ensures juicy, tender meat.

Serve and enjoy! Buen provecho.

Nutrition Facts (per serving, serves 6)

  • Calories: ~435

  • Protein: ~35g

  • Fat: ~18g

    • Saturated Fat: ~4g

  • Carbohydrates: ~35g

    • Fiber: ~4g

    • Sugar: ~4g

  • Cholesterol: ~120mg

  • Sodium: ~950mg

Nutrition values are approximate and may vary based on specific ingredients and portion sizes.

Notes

  • Adjust cooking time based on the size of your chicken. Smaller birds may take less time, while larger ones may need a bit more.

  • For an even crispier skin, pat the chicken extra dry before adding the marinade.

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