Lemon Roasted Chicken
This lemon roasted chicken is incredibly flavorful and juicy. It uses simple, whole ingredients to create a delicious one pot meal.
Print
Pin
Servings: 6 servings
Calories: 874kcal
Ingredients
For the herbed butter
- 4 tablespoons unsalted butter
- zest of 2 lemons
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the lemon chicken:
- 2 onions
- 1 1/2 pounds potatoes
- 3-4 pounds chicken
- 1 tablespoon salt
- 1 teaspoon pepper
- 3 cloves garlic smashed
- 2 lemons juiced
Instructions
- Soften butter, and let it melt slightly.4 tablespoons unsalted butter
- Mince two cloves garlic. Add minced garlic, lemon zest, pepper, and salt to butter. Stir, then set aside.zest of 2 lemons, 2 cloves garlic, 1/2 teaspoon black pepper, 1/2 teaspoon salt
- Pat chicken dry with paper towels. Remove anything from the cavity, then wash your hands thoroughly.
- Preheat oven to 450 degrees.
- Slice the ends off onions, and set aside. Slice onions, then layer into Dutch oven.2 onions
- Cut potatoes into bite size pieces, and layer them atop the onion.1 1/2 pounds potatoes
- Smash remaining garlic cloves, discarding the skin.
- Season the interior and exterior well with salt and pepper. Inside the chicken, stuff onion ends, lemon rinds, and remaining garlic cloves.3-4 pounds chicken, 1 tablespoon salt, 1 teaspoon pepper, 3 cloves garlic
- Carefully loosen the skin over all the chicken. Rub the butter mixture under the skin everywhere on your chicken, then rub the remainder of it on the exterior of the skin.
- Truss chicken, then place into Dutch oven on top of veggies. Wash your hands thoroughly again.
- Pour reserved lemon juice over chicken.2 lemons
- Place uncovered Dutch oven in the 450 degree oven for 15 minutes. After 15 minutes, reduce heat to 350 degrees, and continue to cook for an additional 20 minutes per pound.
- Once meat thermometer reaches 165 degrees in the meatiest part of chicken, remove it from the oven. If you prefer, you can broil your chicken for two to three minutes to get extra crispy skin.
- Loosely place Dutch oven lid over the chicken or tent it with tin foil. Let your chicken rest for 10-15 minutes, then serve.
Notes
- You can substitute parsnips or sweet potatoes for the potatoes with the onion or leave them out entirely. I love that it makes a great one-pot meal.
- For more tips and tricks, be sure to read the full article above.
Nutrition
Serving: 1g | Calories: 874kcal | Carbohydrates: 34g | Protein: 77g | Fat: 48g | Saturated Fat: 16g | Polyunsaturated Fat: 27g | Cholesterol: 305mg | Sodium: 1463mg | Fiber: 5g | Sugar: 4g
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.