Lemon Herb Pot Roast Chicken

There’s something incredibly comforting about a pot roast chicken. It evokes feelings of warmth and nostalgia, bringing families together around the dinner table to share hearty meals and create lasting memories. This Zesty Lemon Herb Pot Roast Chicken elevates the traditional recipe by infusing it with vibrant flavors that awaken the palate. The bright acidity of lemons combined with fragrant herbs transforms a classic dish into a refreshing feast that is perfect for any occasion.

Bring a burst of freshness to your dinner table with this Zesty Lemon Herb Pot Roast Chicken. This comforting dish combines the rich flavors of a perfectly roasted chicken with the bright zing of lemons and aromatic herbs. It's simple to make, making it perfect for cooks of all levels. Serve it alongside roasted vegetables for a nutritious meal that will have everyone asking for seconds. Enjoy a delightful culinary experience that celebrates home cooking and togetherness.

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Ingredients

1 whole chicken (4-5 lbs)

4 tablespoons olive oil

4 cloves garlic, minced

2 lemons (zested and juiced)

2 teaspoons dried thyme

1 teaspoon dried rosemary

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon black pepper

2 cups low-sodium chicken broth

1 large onion, quartered

4 medium carrots, sliced into 1-inch pieces

4 medium potatoes, quartered

Fresh parsley for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Prepare the Marinade: In a small bowl, mix together the olive oil, minced garlic, lemon zest, lemon juice, thyme, rosemary, oregano, salt, and black pepper to create a flavorful marinade.

Season the Chicken: Rinse the chicken under cold water and pat it dry with paper towels. Rub the marinade all over the chicken, ensuring it gets under the skin and inside the cavity for maximum flavor.

Arrange Vegetables: In a large roasting pan, scatter the quartered onion, sliced carrots, and quartered potatoes to create a bed for the chicken.

Place the Chicken: Set the marinated chicken on top of the vegetables in the roasting pan. Pour the chicken broth around the chicken to keep the veggies moist during roasting.

Roast the Chicken: Cover the roasting pan with aluminum foil and place it in the preheated oven. Roast for about 1 hour.

Brown the Chicken: After 1 hour, remove the foil to allow the skin to crisp up. Continue roasting for an additional 30-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) at the thickest part of the thigh and the skin is golden and crispy.

Rest and Serve: Once done, carefully remove the chicken from the oven and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute.

Garnish: Serve the chicken with the roasted vegetables, sprinkle fresh parsley on top for an added touch, and enjoy this succulent Lemon Herb Pot Roast Chicken!

Prep Time, Total Time, Servings: 15 minutes | 2 hours | Serves 4-6