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Roast Lemon Chicken with Spring Vegetables

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Roast Lemon Chicken with Spring Vegetables

This recipe serves:




1 whole chicken, 6 to 8 pounds

1 lemon

2 tablespoons chopped, fresh rosemary, or 1/2 teaspoon dried

2 cloves garlic, crushed

freshly ground black pepper

12 small red Bliss potatoes, halved

16 baby carrots, washed and halved

1 pound snap peas

1 1/2 tablespoons olive oil

Cooking Instructions

1. Preheat the oven to 400�F.

2. Rinse the chicken with cold water and pat dry it dry with paper towels.

3. Grate the zest of the lemon and mix it with 1 1/2 tablespoons of the

rosemary and garlic. Sprinkle the mixture evenly in the cavity of the

chicken. Cut

the lemon in half, squeeze 2 tablespoons of the lemon juice on the outside

of the bird and put the lemon halves inside the bird.

4. Place the chicken on a rack in a roasting pan. Sprinkle it with salt and


5. Place the chicken in the oven. After 15 minutes turn the heat down to

350�F and continue roasting the chicken.

6. When the chicken has been in the oven for a total of 45 minutes, combine

the potatoes, carrots and peas together in a bowl. Add the remaining


and the olive oil and toss to combine. Put just the potatoes (they take

longer) on a baking sheet and place it on the rack below the chicken.

7. After the potatoes have roasted for 15 minutes, add the remaining

vegetables to the potatoes. Continue to roast the chicken and the vegetables


until the chicken juices run clear when the thigh is pierced with a knife

and the vegetables are tender, about 30 minutes more. (If the chicken and


are not fully cooked at exactly the same time, remove the cooked item and

keep warm, while the other finishes cooking.)

8. Transfer the chicken to a serving platter and let it rest for about 10

minutes. Remove and discard the skin. Carve the chicken and serve it with



Serving Size: about 6 ounces chicken


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Contributed by: Edit

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