Description

A comforting one-pot roasted chicken infused with fresh herbs, garlic, and bright lemon, served with tender vegetables for a cozy and satisfying family meal.

Ingredients

Scale

1 whole chicken (4 to 5 pounds)
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon lemon zest
1/4 cup freshly squeezed lemon juice
4 cloves garlic, minced
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon paprika
1 cup low-sodium chicken broth
1 pound baby potatoes, halved
3 large carrots, cut into 2-inch pieces
1 medium yellow onion, cut into wedges

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Instructions

Preheat oven to 375°F (190°C). Pat the chicken dry and rub with olive oil.

Combine salt, pepper, paprika, oregano, lemon zest, rosemary, thyme, and garlic. Rub mixture over the chicken.

Drizzle lemon juice over the chicken.

Place potatoes, carrots, and onion in a Dutch oven. Season lightly with salt and pepper. Set chicken on top.

Pour chicken broth around the base. Cover and roast for 1 hour and 15 minutes.

Remove lid and roast 20 to 30 minutes more until internal temperature reaches 165°F (74°C).

Rest 10 to 15 minutes before carving. Garnish with parsley and serve.

Notes

For crispier skin, broil for 3 to 5 minutes at the end of cooking.
You can substitute dried herbs if fresh are unavailable.
Leftovers can be refrigerated for up to 4 days or frozen for 3 months.

Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes