Go Back
–+ servings
Roasted Lemon Chicken with Vegetables on a white dish next to a knife and fork

Roasted Lemon Chicken with Vegetables

Course: Entree
Cuisine: French
Keyword: Chicken
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 6 people
Calories: 286kcal
Author: Kris Longwell
Roasted Lemon Chicken with Vegetables is so comforting and will make your home smell like a French bistro. The lemon and herbs are the perfect compliment to the chicken. Slow roasting brings out the flavors. So good!
Print Recipe

Ingredients

FOR THE LEMON HERB VINAIGRETTE

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup white wine vinegar
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1 tbsp fresh tarragon chopped
  • 1 tbsp fresh dill chopped
  • 1/4 tsp Kosher salt
  • 1/8 tsp ground black pepper

FOR THE CHICKEN AND VEGETABLES

  • 1 1/2 lbs fingerling potatoes cut in half lengthwise
  • 1 7 oz package baby rainbow carrots, cut in half lengthwise
  • 1 fennel bulb stalks cut into 1-inch pieces
  • 6 whole garlic cloves
  • 3 bay leaves
  • Lemon Vinaigrette see recipe
  • 3 tsp Kosher salt 1 for the vegetables and 2 for the chicken
  • 2 tsp ground black pepper 1 for the vegetables and 1 for the chicken
  • 1/4 cup lemon-infused olive oil
  • 1 4 lb whole chicken, cut in half (giblets removed)

Instructions

  • MAKE THE LEMON AND HERB VINAIGRETTE:
  • In a small-medium bowl, whisk together the olive oil, vinegar, lemon zest and lemon juice.
  • Add tarragon, dill, salt, and pepper, whisking to combine. Set aside.
  • MAKE THE CHICKEN AND VEGETABLES:
  • Pre-heat the oven to 400 F.
  • In a large bowl, combine the potatoes, carrots, fennel, garlic, and bay leaves.
  • Pour the lemon vinaigrette over the vegetables, and add 1 teaspoon salt and 1 teaspoon pepper, stir to combine.
  • Place the vegetables in a large Dutch oven (or oven-ready roasting pan or dish).
  • Rub the chicken with the lemon-infused olive oil.
  • Sprinkle both sides evenly with the remaining 2 teaspoons of salt and 1 teaspoon of pepper.
  • Place chicken on top of vegetables.
  • Bake until a meat thermometer inserted in the thickest part of the thigh reads 165 F, about 1 to 1 1/2 hours.
  • Remove from the oven.
  • Transfer the chicken to serving platter.
  • Stir vegetables to coat with pan juice. (Discard bay leaves before serving). Place the vegetables around the chicken, or in a separate vessel.

Nutrition

Calories: 286kcal