Lemon Herb Roasted Chicken with Sweet Potatoes and Parsnips

Roasted Chicken With Lemon and Fresh Herbs

This recipe for Roasted Chicken With Lemon and Fresh Herbs delivers a truly tender and moist chicken, enhanced by fresh herbs and zesty lemon. Not only does this chicken make a delicious centerpiece, but the vegetables—roasted alongside the bird—absorb the flavorful juices, creating a complete, one-pan meal that’s both simple to prepare and impressive enough for guests. Plus, the roasting process caramelizes the vegetables, especially the parsnips, giving them a sweet depth of flavor. The recipe requires minimal attention once in the oven, making it perfect for busy weeknights or an easy, fuss-free dinner for company.

Ingredients

Nutritional Information (per serving)

Instructions

1. Prepare the Oven and Pan
   Begin by preheating your oven to 400°F (200°C). Have a shallow roasting pan ready.

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2. Prep the Vegetables
   Peel and chop the sweet potatoes, parsnips, and onions into chunks roughly 1-inch in size. Place these in the roasting pan along with 4 of the garlic cloves (whole, unpeeled). Sprinkle generously with coarse salt and freshly ground black pepper. Drizzle a few teaspoons of olive oil over the vegetables and use your hands to toss everything together, ensuring each piece is lightly coated. Nestle one sprig each of rosemary and thyme into the vegetables, then set the pan aside.

3. Prepare the Chicken’s Flavorful Stuffing
   On a cutting board, quarter one of the lemons (leaving the peel on). Slice the remaining garlic cloves in half, and keep them unpeeled. Place these along with the onion quarters and several sprigs each of fresh rosemary and thyme. Sprinkle everything with salt and pepper to season well.

4. Stuff and Season the Chicken
   Traditionally, the cavity of a roasting chicken is seasoned with salt and pepper, but for easier seasoning, sprinkle the salt and pepper over the items you’ll be stuffing into the bird instead. Carefully stuff the lemon wedges, garlic, onion quarters, rosemary, and thyme sprigs into the cavity of the chicken. If you prefer, truss (tie) the legs with kitchen string to keep the stuffing secure; this step is optional but helps with even cooking.

5. Place the Chicken in the Roasting Pan
   Nestle the stuffed chicken atop the vegetables in the roasting pan.

6. Add Final Seasonings to the Chicken
   Juice the remaining lemon and pour it over the entire chicken. Drizzle the bird with a couple of tablespoons of olive oil, then sprinkle with freshly chopped rosemary, thyme, and a dusting of paprika. Finish by seasoning generously with salt and freshly ground black pepper.

7. Roast the Chicken
   Place the roasting pan in the preheated oven and cook for 40 minutes. After 40 minutes, reduce the oven temperature to 375°F (190°C) and continue roasting for an additional 30 minutes, or until the juices around the thigh run clear when pierced. Cooking times will vary based on the size of your chicken; smaller chickens may require less time, while larger birds could need an extra 10-20 minutes.

8. Let the Chicken Rest
   Once the chicken is fully cooked, transfer it to a cutting board, tent it loosely with foil, and let it rest for 15 minutes. This resting time allows the juices to redistribute throughout the meat, keeping it tender.

9. Finish the Vegetables
   While the chicken rests, stir the vegetables in the roasting pan to coat them with the flavorful juices. Return the pan to the oven to continue roasting while the chicken rests, allowing the vegetables to soak up even more flavor.

10. Serve
    Carve the rested chicken and arrange it on a serving platter. Remove the pan of roasted vegetables from the oven, giving them one last toss, and place them around or alongside the chicken on the platter. Enjoy the tender, lemony, herb-infused chicken and the deeply flavorful roasted vegetables with your family or guests.