This is a delicious and easy to make Roast Chicken Recipe. The lemon garlic herbs are the perfect combination of flavors for this dish. It’s also a great way to use up any leftovers in your fridge!

Roast Chicken Recipe w/ Lemon Garlic Herbs JUICY is a recipe that has been around for years. It is the perfect dish to make with any leftover chicken or turkey. Read more in detail here: baked chicken with lemon and garlic.

There are many reasons to prepare this simple roast chicken dish for supper. First and foremost, while the chicken is cooked in the oven, it emits a wonderful aroma. Second, this is a dinner that will feed you for a long time.

Recipe for Easy Roast Chicken

This roasted chicken recipe makes the meat moist, savory, and delicious. The chicken is excellent with the bright lemon tastes and aromatic herbs baked into it. There will always be leftovers, and for lunch, you may prepare chicken sandwiches or salads. Make a small pot of delicious chicken stock or broth with the remaining bones. Add some vegetables and you’ve got yourself a delicious homemade chicken soup. That’s why it’s known as the “never-ending supper.”

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Roast Chicken with Lemon and Herbs in a Video

Roast Chicken with Low Carb and Keto Ingredients

Remember, as wonderful as this roast chicken is, it’s also low carb and keto friendly! Green beans, Brussels sprouts, bell peppers, broccoli, and zucchini are all low-carb vegetables. You’ve made a delicious one-pot low-carb keto chicken meal for you and your family. Don’t forget to create a homemade gravy using butter and a pinch of corn starch, which is also keto-friendly. You may create a keto chicken soup or try one of our low-carb chicken dishes, as previously stated.

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Is it possible to prepare this recipe ahead of time?

Yes, you certainly can! It may be used in a variety of ways as a leftover supper. Make a chicken salad with the leftovers, then incorporate them in our chili. You may also use it to make a sandwich or just reheat it and serve it with vegetables for supper.

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Lemon & Herb Roasted Chicken

1 hour 30 minutes to cook

1 hour 45 minutes total time

Leave off the vegetables or substitute low-carb vegetables like broccoli, bell peppers, and cauliflower. Cooking time should be adjusted based on the size of the chicken (about 20 minutes per pound, plus an additional 15-20 minutes if the chicken is completely cooled from the fridge).

  • Whole chicken, 4 pound (1.8 kg)
  • Olive Oil, 2 Tablespoons (30 ml)
  • 2 tblsp (30 ml) chopped fresh herbs (rosemary, oregano, thyme, etc.)
  • two lemons, grated
  • Salt (Kosher)
  • black pepper, freshly cracked
  • 2 (2 ) lemons, quartered
  • 3-4 garlic cloves (3-4 )

Optional:

  • 2 (2 ) medium potatoes, peeled and cut into 1-inch/2.5cm chunks
  • 2 (2 ) carrots, peeled and cut into 1-inch/2.5cm pieces
  • Preheat the oven to 425 degrees Fahrenheit/220 degrees Celsius. Using paper towels, pat the chicken dry.

  • In a mixing dish, combine the olive oil, herbs, and lemon zest.

  • In a baking dish or a big cast iron pan, place the chicken. Rub the chicken with the herbed oil mixture. Squeeze one lemon’s worth of lemon quarters over and into the chicken, then put the squeezed pieces in the roasting pan and cavity. Place the garlic cloves in the chicken cavity or beneath the skin of the bird (under the skin will impart more flavor).

  • Season the chicken with salt and black pepper to taste. Place the potatoes and carrots around the chicken in the baking dish if using.

  • Roast for 1 hour 20 minutes to 1 hour 35 minutes, or until juices flow clear when you cut between the leg and the thigh, or an instant read thermometer registers 165°F/74°C in the thickest part of the thigh. Check the potatoes and carrots for tenderness after the chicken and vegetables have simmered for approximately 50 minutes if using potatoes and carrots. Remove them and put them aside till the chicken is done if they are perfect. Return the chicken and vegetables to the oven to complete cooking if you want them to be more tender, removing the potatoes and carrots early if necessary.

  • Remove from the oven and set aside for 10 minutes to cool. Carve the remaining lemon quarters and serve with them to squeeze as desired.

Optional veggies are not included in the nutritional count. 

 

561 calorieskcal, Carbohydrates: 3g, Protein: 43g, Fat: 41g, Saturated Fat: 11g, Cholesterol: 170mg, Sodium: 161mg, Potassium: 486mg, Fiber: 1g, Sugar: 1g, Vitamin A: 486IU, Vitamin C: 21mg, Calcium: 39mg, Iron: 2mg, Vitamin A: 486IU, Vitamin C: 21mg,

Course Description: Main Course

American, Keto, and Low Carb Cuisine

Calories: 561

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The oven roasted whole chicken and potatoes is a recipe that is easy to make. It also uses lemon garlic herbs, which are great for flavor.

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