Best 11 Lemon Herb Roasted Chicken With Vegetable Melange Recipes

EASY LEMON & HERB ROASTED CHICKEN WITH ROASTED VEGETABLES

Steps:

• Preheat oven to 425 degrees Farenheit
• Remove whole chicken from packaging, remove giblets (if included), rinse under cold water, pat dry with paper towels. Set aside.
• In a medium bowl, combine softened butter, onion, garlic, rosemary, lemon juice, salt and pepper. Mix together until well blended. Set aside 1 Tablespoon to use for the roasted vegetables.
• With the remaining herb butter mixture, gently rub it inside the skin of the chicken breast, taking care not to tear the skin if possible. Then rub the outside of the entire chicken with the herb butter.
• Stuff the chicken cavity with the onion, garlic, rosemary and lemon.
• Tie the legs together with kitchen twine.
• Place the chicken onto the rack of your roasting pan and place in the oven.
• Roast chicken for 30 minutes at 425 degrees.
• Meanwhile, prepare a baking sheet with parchment paper. Place the vegetables on top of the parchment paper. I keep each vegetable together, which makes it easy to remove the asparagus and carrots from the potatoes later.
• Melt the tablespoon of herb butter that you have set aside for about 10-15 seconds in the microwave (or until melted), then pour evenly over the veggies.
• Sprinkle salt and pepper over all of the vegetables.
• After the chicken has been roasting for 30 minutes, add the sheet of veggies to the rack below the chicken. Roast for 20 minutes.
• After 20 minutes, remove the asparagus and carrots, then return the potatoes to the oven. Roast the chicken and the potatoes for another 15-20 minutes, just until a thermometer shows the chicken is done at 155 degrees and the potatoes are softened and fully cooked.
• Remove both from the oven, and allow the chicken to rest at room temperature for 10-15 minutes before carving and serving.
• Enjoy!

ROASTED LEMON HERB CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
• Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
• Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.

LEMON HERB ROASTED CHICKEN

Steps:

• Preheat oven to 425 degrees F. Remove giblets and excess fat from the chicken cavity. Dry chicken thoroughly with paper towels. Season chicken cavity with salt and pepper, to taste. Place chicken, breast side up, on a rack in a shallow roasting pan; tie drumsticks together with kitchen twine; set aside. In a small bowl, combine butter, rosemary, thyme, parsley, garlic and lemon zest; season with salt and pepper, to taste. Using your fingers, carefully loosen the skin from the breast meat, spreading half of the butter mixture under the skin. Secure skin over the butter with wooden picks. Spread remaining half of the butter mixture over the chicken; season with salt and pepper, to taste. Place into oven and roast until the chicken is golden brown and completely cooked through, reaching an internal temperature of 165 degrees F, about 1 hour. Let rest 10-15 minutes. Serve immediately.

LEMON-HERB ROAST CHICKEN

Steps:

• Pat the chickens very dry with paper towels. Season inside the cavities with salt and pepper. Combine the butter, lemon zest, parsley, chervil, chives, tarragon, 2 teaspoons salt and a few grinds of pepper in a mini food processor; pulse until almost smooth. Gently loosen the skin on the chicken breasts and thighs with your fingers. Rub half of the herb butter evenly under the skin of both chickens, then rub the remaining herb butter all over the chickens. Refrigerate, uncovered, at least 30 minutes to dry out the skin.
• About 30 minutes before roasting, bring the chickens to room temperature. Preheat the oven to 450 degrees F. Stuff the lemon quarters into the chicken cavities. Tie the legs together with kitchen twine and tuck the wings under the body. Arrange the chickens breast-side up on a rack set on a rimmed baking sheet or in a shallow roasting pan, leaving a bit of space between them; scatter the lemon wedges on the rack around the chickens.
• Roast until the breasts and tops of the legs are golden, about 30 minutes. Rotate the pan and reduce the oven temperature to 350 degrees F. Continue roasting until the skin is golden and crisp all over and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 40 to 50 more minutes.
• Remove the chickens from the oven; let rest 15 minutes in the pan. Remove the twine and carve the chickens (see below); serve with the roasted lemon wedges.

LEMON-HERB ROASTED CHICKEN WITH VEGETABLE MELANGE

Steps:

• Heat oven to 400°F.
• Place chicken on foil-covered rimmed baking sheet sprayed with cooking spray.
• Grate peel, then squeeze juice from 1 lemon. Mix lemon juice and 1 tsp. zest with 1/2 cup vinaigrette and 2 Tbsp. dill until blended; pour over chicken. Turn to evenly coat both sides of breasts with vinaigrette mixture. Reserve remaining lemon zest for later use. Cut remaining lemon into 8 slices; tuck under chicken breasts on baking sheet.
• Toss vegetables with remaining vinaigrette; spread onto second foil-covered rimmed baking sheet sprayed with cooking spray.
• Bake chicken and vegetables 50 to 55 min. or until chicken is done (165°F), and vegetables are tender and lightly browned. About 15 min. before chicken is done, bring bouillon cubes and water to boil in large saucepan; stir in rice. Cover, simmer on medium-low heat 5 min. Remove from heat. Let stand 5 min. or until rice is tender and all water is absorbed.
• Add remaining dill and reserved lemon zest to rice; mix lightly. Serve with the chicken.

LEMON AND HERB ROAST CHICKEN AND VEGETABLES

Steps:

• Adjust the oven rack to the top position and preheat to 450 degrees F. Toss together the potatoes, carrots, celery, onions, 1 teaspoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet and arrange in a single layer. Roast until the vegetables brown slightly and the potatoes just begin to soften, about 20 minutes, tossing halfway through.
• Meanwhile, rub the chicken breast skin with the remaining 1 teaspoon oil and sprinkle with the poultry seasoning and 1/2 teaspoon salt. Once the vegetables begin to soften, put the chicken breasts on top and roast until the skin is golden brown and the chicken reaches an internal temperature of 165 degrees F, 20 to 25 minutes.
• Remove the chicken breasts and let them rest for a few minutes. Toss the roasted vegetables with juice from 1 of the lemon halves and the parsley. Cut the bones from the chicken breasts and slice the meat. Divide the chicken and roasted vegetables among 4 plates. Cut the remaining lemon half into wedges and serve alongside.

LEMON-HERB ROAST CHICKEN

Steps:

• Combine butter, rosemary, thyme, garlic and lemon peel in small bowl and stir to blend. Season to taste with salt and pepper. (Herb butter can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using.)
• Preheat oven to 450°F. Rinse chicken; pat dry. Slide hand under skin of chicken breast to loosen skin form meat. Reserve 2 tablespoons herb butter for gravy. Rub half of remaining herb butter over chicken breast under skin. Spread remaining herb butter over outside of chicken. Season chicken with salt and pepper. Truss chicken to help hold shape.
• Place chicken in heavy large roasting pan. Roast 20 minutes. Reduce oven temperature to 375°F. Roast chicken until meat thermometer inserted into thickest part of inner thigh registers 175°F. and juices from thigh run clear when chicken thigh is pierced with skewer, about 1 hour 15 minutes. Lift chicken and tilt slightly, emptying any juices from cavity into roasting pan. Transfer chicken to platter. Tent with aluminum foil to keep warm.
• Pour pan juices into large glass measuring cup. Spoon fat off top. Add wine to pan. Place pan over high heat; bring wine to boil, scraping up any browned bits. Pour wine mixture into cup with pan juices. Add enough broth to same cup to measure 2 1/4 cups liquid. Melt reserved 2 tablespoons herb butter in heavy medium saucepan over medium-high heat. Add flour; whisk until smooth and beginning to color, about 3 minutes. Gradually whisk in pan juices. Boil until thickened to sauce consistency, whisking occasionally, about 7 minutes. Season gravy with salt and pepper. Arrange lemon and rosemary around chicken on platter. Serve with gravy.

BAKED LEMON CHICKEN AND VEGETABLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Arrange lemon slices in a single layer on the bottom of a 9x13-inch baking dish.
• Combine garlic, lemon juice, olive oil, rosemary, lemon zest, salt, and pepper in a large bowl. Toss in chicken, potatoes, tomatoes, and olives to coat. Lay chicken over lemon slices in the dish, then top with vegetable mixture.
• Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and potatoes are tender, about 50 minutes. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C). Toss one more time in the dish to coat with sauce before serving.

ROASTED CHICKEN WITH LEMON AND FRESH HERBS

Steps:

• Please note you won't use the entire bunches of both herbs, but you do need a fair amount.
• Preheat oven to 400°F, have ready a shallow roasting pan.
• Cut the potatoes, sweet potatoes and parsnips into chunks about one-inch square.
• Place the potatoes, sweet potatoes, parsnips, two onions (peeled and quartered) and 4 of the garlic cloves in the shallow roasting pan; sprinkle generously with coarse (kosher) salt and freshly ground black pepper, then drizzle with a few teaspoons of olive oil; toss with your hands to coat all the veggies.
• Nestle one sprig of fresh rosemary and one sprig of thyme into the veggies, then set pan aside.
• On a cutting board, quarter one of the lemons (unpeeled) into wedges, slice the remaining 2 garlic cloves in half (leave skins on), then place the remaining onion quarters beside them, along with several sprigs of fresh rosemary and fresh thyme; sprinkle these items generously with salt and pepper.
• Traditionally, you salt and pepper the inside of a chicken to be roasted; I find this very awkward to do so I salt and pepper what I'm going to stuff inside the bird, instead.
• Now stuff all into the cavity of the chicken and then truss (tie up with kitchen string) the bird, if desired (it's not necessary); my grocery store sells birds already trussed so I just have to slip the tips of the drumsticks out from the under the string then tuck them back in when I'm done.
• Place chicken atop the vegetables in the roasting pan.
• Juice the remaining lemon; chop up some fresh rosemary and fresh thyme.
• Rub the juice all over the chicken, then drizzle a couple of tablespoons of olive oil over the bird; sprinkle with the fresh herbs, then the paprika, then the salt and pepper.
• Roast in preheated oven for 40 minutes, then reduce the heat to 375°F and continue to roast another 30 minutes or so, until the juices around the thigh run clear; a smaller bird may only take another 20 minutes, while a larger bird could require another 40 minutes.
• When chicken is done, remove it to a cutting board and cover with a tent of foil to keep warm; let chicken sit for 15 minutes before carving.
• While chicken is resting, give the veggies a good stir in the roasting pan (there will be lots of flavourful chicken juices in the pan) and return to oven.
• After chicken has rested, carve bird, place on platter, remove veggies from oven, and serve.
• This smells incredible as it roasts, so expect the folks at your dinner table to be extremely eager to dig in!

LEMON-HERB ROASTED CHICKEN

Steps:

• Heat oven to 400°F.
• Place chicken on foil-covered rimmed baking sheet sprayed with cooking spray.
• Grate enough peel from 1 lemon to measure 1 tsp. zest; squeeze juice from zested lemon. Mix lemon zest and juice with vinaigrette and dill until blended; pour over chicken. Turn to evenly coat both sides of breasts with vinaigrette mixture.
• Cut remaining lemon into 7 slices; tuck under chicken breasts on baking sheet.
• Bake 50 to 55 min. or until chicken is done (165°F).

ROAST CHICKEN WITH LEMON AND FRESH HERBS

Steps:

• Preheat oven to 375°F. Rinse chicken; pat dry. Sprinkle chicken inside and out with salt and pepper. Place herb sprigs and lemon strips inside main cavity. Rub outside with oil, then chopped herbs and grated lemon peel. Place chicken in pan.
• Roast chicken 45 minutes; pour wine and broth over. Cook until juices run clear when thigh is pierced, basting often with pan juices, about 30 minutes. Serve chicken with pan juices.