Roasted Chicken with Lemon and Herbs

A simple and flavorful roasted chicken infused with lemon, rosemary, and thyme, served with a medley of roasted vegetables for a complete and satisfying meal.

Prep Time

20 minutes

Total Time

80-95 minutes

Calories

650 kcal

Difficulty

Easy

Equipment

4 items

Cost

£2.89/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Quick & Easy•Roasting

Ingredients

Servings

3poundsWhole Chicken(Pat dry with paper towels for crispy skin.)

£6.50

1Lemon(Cut into quarters.)

£0.60

2tablespoonsFresh Rosemary(Chopped)

£0.75

2tablespoonsFresh Thyme(Chopped)

£0.75

4clovesGarlic(Minced)

£0.25

2tablespoonsOlive Oil(Extra Virgin)

£0.15

1.5teaspoonsSalt(Or to taste)

£0.01

1teaspoonBlack Pepper(Freshly ground, or to taste)

£0.03

2largeCarrots(Peeled and chopped)

£0.30

1.5poundsPotatoes(Cut into 1-inch pieces)

£0.80

1largeOnion(Cut into wedges)

£0.40

1headBroccoli florets

£1.00

Total Cost

£11.54

£2.89 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
Prepare the chicken: Pat the chicken dry with paper towels. In a small bowl, combine olive oil, rosemary, thyme, minced garlic, salt, and pepper.
3.
Rub the herb mixture all over the chicken, including under the skin of the breast, if possible.
4.
Stuff the cavity of the chicken with lemon quarters.
5.
Prepare the vegetables: In a large bowl, toss the carrots, potatoes, and onion with 1 tablespoon of olive oil, salt, and pepper.
6.
Arrange the vegetables in a roasting pan.
7.
Place the chicken on top of the vegetables in the roasting pan.
8.
Roast for 60-75 minutes, or until the chicken is cooked through and the juices run clear when a thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
9.
Add broccoli florets to pan during last 20 minutes of cooking time.
10.
Let the chicken rest for 10 minutes before carving and serving with the roasted vegetables. Drizzle pan juices over the chicken and vegetables before serving.

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My Notes

Nutrition Information

Nutrition per serving (450g)

650 kcal / 2720 kJ

Carbs

35g

13% of RDA

Fat

35g

50% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

8 g

9% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

For extra crispy skin, pat the chicken very dry before seasoning.

Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature.

You can add other vegetables to the roasting pan, such as Brussels sprouts, parsnips, or sweet potatoes.

If the chicken skin starts to brown too quickly, tent it with foil.

Cooking Equipment

Oven

Roasting pan

Cutting board

Chef's knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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