Easy Lemon Herb Pot Roast Chicken
This Easy Lemon Herb Pot Roast Chicken recipe is one of those comforting meals that fills your kitchen with warmth and your home with the best kind of smell. With juicy chicken, golden potatoes, and fresh herbs, this recipe feels fancy but is so simple to make. Whether you use a Crockpot or a Dutch oven, this dish fits perfectly into any weeknight or Sunday dinner.
Equipment
- Dutch Oven
- Roasting Pan
Ingredients
Chicken and Vegetables
- 1 whole chicken about 4 to 5 pounds
- 2 lemons halved, plus zest from one
- 4 cloves garlic minced, plus whole cloves for cavity
- 2 tbsp olive oil
- 4 potatoes quartered
- 3 carrots cut into chunks
- 1 tsp salt
- 1 tsp black pepper
Herb Mix
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme chopped
- 1 tbsp fresh parsley chopped
Instructions
- Preheat your oven to 400°F. If using a Dutch oven, place it inside to heat up.
- Rinse and pat dry your chicken. Season generously with salt and pepper.
- In a small bowl, mix olive oil, chopped herbs, minced garlic, and lemon zest.
- Rub the herb mixture all over the chicken, including under the skin for extra flavor.
- Place lemon halves, herbs, and garlic inside the cavity.
- Arrange potatoes and carrots around the chicken in your Dutch oven or roasting pan.
- Roast for about 1 hour and 20 minutes, or until the internal temperature reaches 165°F.
- Let the chicken rest for 10 minutes before carving so the juices stay inside.
Notes
Leftovers taste even better the next day—try them in sandwiches or salads. You can prep the chicken a day ahead and refrigerate until ready to roast.