Description
Lemon Herb Pot Roast Chicken is a delicious and flavorful dish that combines tender chicken with zesty lemon and aromatic herbs, perfect for family gatherings.
Ingredients
Scale
- 1 whole chicken (about 4–5 lbs)
- 2 lemons, juiced and zested
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup chicken broth
- Vegetables (carrots, potatoes, onions) for roasting
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix lemon juice, lemon zest, garlic, rosemary, thyme, olive oil, salt, and pepper.
- Rub the mixture all over the chicken, including under the skin.
- Place the chicken in a roasting pan and surround it with chopped vegetables.
- Pour chicken broth into the pan.
- Cover the pan with foil and roast for 1 hour.
- Remove the foil and roast for an additional 30-45 minutes, or until the chicken is golden brown and cooked through.
- Let the chicken rest for 10 minutes before carving and serving.
Notes
- For extra flavor, marinate the chicken overnight.
- Adjust the herbs according to your preference.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/6 of the chicken
- Calories: 350
- Sugar: 1g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 120mg