Go Back
When it comes to creating a satisfying and flavorful meal, few dishes compare to the Zesty Lemon Herb Pot Roast Chicken. This culinary delight combines the comforting essence of a perfectly roasted chicken with the bright, invigorating flavors of fresh herbs and citrus. Ideal for family gatherings, special occasions, or even a cozy weeknight dinner, this dish is sure to impress your guests and loved ones alike.

Lemon Herb Pot Roast Chicken

Transform your dinner into a flavorful experience with this Zesty Lemon Herb Pot Roast Chicken recipe! Packed with the bright flavors of fresh lemons and aromatic herbs, this dish is perfect for family gatherings or cozy weeknights. Learn how to achieve a perfectly roasted chicken with a crispy exterior and juicy meat, all while filling your home with irresistible aromas. Impress your loved ones with this easy-to-follow recipe that’s sure to become a family favorite!
Print Recipe Pin Recipe

Ingredients
  

1 whole chicken (about 4-5 lbs)

2 large lemons, zested and juiced

4 cloves garlic, minced

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon fresh parsley, chopped

1 teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

¼ cup olive oil

1 onion, quartered

4 carrots, peeled and cut into large chunks

4 sticks celery, cut into large pieces

1 cup chicken broth

Optional: 1 cup white wine for added flavor (or more chicken broth)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Marinade: In a small bowl, combine the lemon zest, lemon juice, minced garlic, rosemary, thyme, parsley, paprika, salt, black pepper, and olive oil. Mix well to form a marinade.

      Prepare the Chicken: Rinse the chicken under cold water and pat it dry with paper towels. Place it in a large roasting pan.

        Marinate the Chicken: Rub the marinade all over the chicken, making sure to get it underneath the skin for maximum flavor. Let it marinate for at least 30 minutes (or up to overnight in the refrigerator for deeper flavor).

          Add Vegetables: Arrange the quartered onion, carrot chunks, and celery sticks around the chicken in the roasting pan. Drizzle with a little olive oil and season with salt and pepper.

            Deglaze (optional): If using, pour the white wine (or additional broth) into the bottom of the pan to create steam and add depth to the sauce.

              Roast the Chicken: Place the roasting pan in the preheated oven and roast for about 1 hour and 20 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) when checked at the thickest part of the thigh.

                Baste During Cooking: Every 30 minutes, baste the chicken with the pan juices to keep it moist and flavorful.

                  Rest Before Serving: Once done, take the chicken out of the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute for a more succulent chicken.

                    Serve: Carve the chicken and serve with the roasted vegetables. Drizzle the pan juices over the chicken for an extra burst of flavor.

                      Prep Time, Total Time, Servings: 30 mins | 1 hr 40 mins | 6 servings