Description
A simple, weeknight-friendly roasted chicken dish featuring crispy skin, juicy meat, and caramelized root vegetables, all cooked in one pan with lemon and rosemary.
Ingredients
Scale
- 1 whole chicken (3–4 lbs / 1.3–1.8 kg)
- 2–3 large sprigs fresh rosemary
- 6 cloves garlic, minced
- 1 large lemon (half juiced, half sliced)
- 3 tablespoons extra virgin olive oil
- 2 cups root vegetables (carrots and red potatoes, cut into 1-inch chunks)
- 1 tablespoon sea salt (kosher salt ideal)
- 1 teaspoon black pepper, freshly cracked
- Optional: 1 cup cherry tomatoes, halved
- Optional: 2 large shallots, peeled
Instructions
- Preheat oven to 425°F (220°C).
- Pat the chicken completely dry inside and out with paper towels. Remove excess fat or giblets.
- Rub the entire chicken with 1 tablespoon of olive oil and season generously inside and out with salt and pepper.
- In a small bowl, mix chopped rosemary, minced garlic, juice of half the lemon, 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon pepper to create a marinade.
- Peel and chop carrots and potatoes into 1-inch chunks. Toss with remaining 1 tablespoon olive oil, ½ teaspoon salt, and ½ teaspoon pepper.
- Spread vegetables in a single layer on a rimmed baking sheet.
- Place chicken breast-side up on top of the vegetables. Squeeze remaining lemon half over the chicken and tuck lemon halves into the cavity.
- Rub the herb mixture all over the chicken, getting under the skin where possible.
- Roast for 20 minutes. If skin is browning too fast, tent loosely with aluminum foil.
- Continue roasting for another 15-20 minutes until internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Remove from oven and let rest for at least 10 minutes before carving.
- Serve chicken with roasted vegetables and pan drippings.
Notes
Patting the chicken dry is crucial for crispy skin. Ensure vegetables are in a single layer to prevent steaming. Let the chicken rest for 10 minutes to retain juices. Use a meat thermometer to ensure the chicken reaches 165°F.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the chicken w
- Calories: 380
- Sugar: 4
- Sodium: 450
- Fat: 20
- Saturated Fat: 5
- Carbohydrates: 15
- Fiber: 3
- Protein: 35
Keywords: paleo, one-pan, roasted chicken, lemon rosemary, weeknight dinner, gluten-free, dairy-free, healthy chicken recipe