Best Lemon And Herb Roast Chicken And Vegetables Recipes

LEMON & HERB ROASTED CHICKEN

Steps:

• NOTE: This chicken does best when prepped 24 hours in advance. If that's not doable, season and chill at least 8-10 hours before cooking for crispier skin and more flavorful chicken.
• Set chicken on a clean plate then wash hands with hot soapy water. Melt butter and drizzle over the skin of the chicken and brush to distribute evenly. Season the exterior and interior cavity of the chicken with salt and pepper (as the recipe is written, about 3/4-1 Tbsp sea salt and 1-2 tsp black pepper). This sounds like a lot of salt, but there should be a generous layer of seasoning on the chicken so it flavors the meat well. (For a roughly 4 lb. chicken, we used about 1 Tbsp salt and 2 tsp black pepper total.)
• Insert the lemon and fresh rosemary into the cavity - this infuses more flavor and also makes for a more flavorful broth (if making broth afterward).
• Set the chicken in the fridge uncovered (this allows the chicken to dry out a bit, which helps it crisp more when roasting). Wait 24-36 hours (ideally) or at least 8-10 hours to cook. At this time, be sure to wash hands with hot soapy water again and clean all surfaces well to avoid spreading bacteria.
• Once you're ready to cook your chicken, preheat oven to 450 degrees F (232 C). Get out a large rimmed roasting pan or cast-iron skillet (we like this baking dish). If adding veggies (optional) add carrots and potatoes to the pan. Drizzle with a bit of oil and season well with salt and pepper. Then toss to combine.
• Arrange the veggies around the perimeter of the dish, then add the chicken (breast side up) in the center (if not baking with veggies, just place chicken in center of pan).
• Bake for 45 minutes to 1 hour 15 minutes (UNCOVERED) or until the exterior is crispy and golden brown and the internal temperature of the thickest part of the thigh reads 165 F (74 C). I also like to measure the breast temperature to ensure it's done in the center as well (also 165 F / 74 C). For an accurate read, be sure the thermometer is not touching bone.
• Remove from oven and let chicken rest for about 10-15 minutes before serving. This ensures the juices redistribute to keep the chicken moist.
• To slice the chicken, use a sharp knife to remove the wings and the thighs (option to cut the leg/drumstick from the thigh for easier serving portions). Then slice down either side of the breast bone and thinly slice the breasts into 1/4-inch serving portions. Use hands to carefully remove any other parts of meat from the bones. Lastly, if opting to make bone broth, save the bones (including the legs and wings after meat has been removed).
• To serve, arrange the carrots and potatoes on a serving platter and top with pieces of chicken. You will likely have a generous portion of cooking juices left over in the roasting pan, which I recommend transferring to a small dish and serving on the side to add more flavor as a lazy but delicious form of "gravy."
• Enjoy hot. Save cooled leftover meat and veggies covered in the fridge up to 2-3 days. Transfer meat up to the freezer after that and store up to 1 month (veggies won't freeze). Leftover meat can be enjoyed cold or hot (warm in the oven or microwave) on its own, or shredded and added to soup.

LEMON-HERB ROAST CHICKEN DINNER

Steps:

• Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix melted butter, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Stir in potatoes, carrots and onions. Pour into baking dish.
• Rub chicken all over with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Place thyme, rosemary, garlic and lemon wedges in cavity of chicken. If desired, tie legs together with 6-inch piece of cooking twine.
• Place chicken, breast side down, on top of potato and vegetable mixture. Roast 30 minutes; carefully turn chicken breast side up. Continue to roast 25 to 35 minutes longer, until legs move easily when lifted or twisted (at least 165°F in thickest part of thigh) and potatoes are tender.

LEMON-HERB ROAST CHICKEN

Steps:

• Pat the chickens very dry with paper towels. Season inside the cavities with salt and pepper. Combine the butter, lemon zest, parsley, chervil, chives, tarragon, 2 teaspoons salt and a few grinds of pepper in a mini food processor; pulse until almost smooth. Gently loosen the skin on the chicken breasts and thighs with your fingers. Rub half of the herb butter evenly under the skin of both chickens, then rub the remaining herb butter all over the chickens. Refrigerate, uncovered, at least 30 minutes to dry out the skin.
• About 30 minutes before roasting, bring the chickens to room temperature. Preheat the oven to 450 degrees F. Stuff the lemon quarters into the chicken cavities. Tie the legs together with kitchen twine and tuck the wings under the body. Arrange the chickens breast-side up on a rack set on a rimmed baking sheet or in a shallow roasting pan, leaving a bit of space between them; scatter the lemon wedges on the rack around the chickens.
• Roast until the breasts and tops of the legs are golden, about 30 minutes. Rotate the pan and reduce the oven temperature to 350 degrees F. Continue roasting until the skin is golden and crisp all over and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 40 to 50 more minutes.
• Remove the chickens from the oven; let rest 15 minutes in the pan. Remove the twine and carve the chickens (see below); serve with the roasted lemon wedges.

HERB ROAST CHICKEN AND VEGETABLES

Steps:

• Heat oven to 375°F. Mix oil, thyme, marjoram, salt and pepper. Grate 1 teaspoon peel from lemon; add peel to oil mixture. Cut lemon into fourths; place in cavity of chicken.
• Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Brush oil mixture on chicken. Insert meat thermometer in chicken so tip is in thickest part of inside thigh muscle and does not touch bone.
• Roast uncovered 45 minutes. Arrange potatoes, carrots and green beans around chicken; brush chicken and vegetables with oil mixture. Roast uncovered 30 to 45 minutes or until thermometer reads 180°F and juice of chicken is no longer pink when center of thigh is cut. Let stand about 15 minutes for easiest carving. Remove lemon and discard.
• Place chicken on platter; arrange vegetables around chicken. Serve with pan drippings.

ROASTED LEMON HERB CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
• Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
• Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.

HERB-ROASTED CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 450 degrees. Season chicken inside and out with salt and pepper and place in a roasting pan. Stuff thyme and parsley in cavity. In a large bowl, toss leeks, carrots, and potatoes with oil; season with salt and pepper. Scatter vegetables around chicken, arranging potatoes at edges of pan; pour wine into pan. Roast until chicken is golden brown and juices run clear when pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees), about 1 hour.