One Pot Roasted Lemon Chicken

One-Pot Roasted Lemon Chicken is a family favorite for #SundaySupper. It’s so simple to make but tastes delicious. This easy recipe can be prepared ahead and just popped in the oven later in the afternoon making it the perfect weekend no-fuss meal.

A pinnable image of roasted lemon chicken on a platter with garden vegetable rice

One-Pot Roasted Lemon Chicken is a family favorite for #SundaySupper. While some lemon chicken starts with a lemon flavored seasoned salt, this one starts with whole fresh lemons and garlic. It’s so simple to make but tastes delicious and far superior to any lemon seasoning blend I’ve ever tried. 

One-Pot Roasted Lemon Chicken ready for the oven

I love making whole roasted chicken for our Sunday supper because not only does it make my whole house smell fantastic, but it can be prepped in advance and just placed in the oven sometime in the afternoon. This meal gives us the chance to focus on family time instead of a lengthy, labor-intensive meal.

One-Pot Roasted Lemon Chicken ready for the oven

We then carve the chicken and serve it family-style at the table.

One-Pot Roasted Lemon Chicken on a bed of vegetable rice

During the last half hour of baking when I remove the lid to brown up the skin, I make my side dishes – like this Garden Vegetable Rice. I like to mimic the lemon, garlic, and parsley flavors from the lemon chicken in my rice dish. It pairs very well together.

This quick and easy Garden Vegetable Rice is a favorite side dish for our family dinners. We can use any fresh or frozen vegetables we have on hand and tailor it to fit the flavors or style of our meal plan. It's a very simple dish using ingredients probably already in your pantry.

After dinner, we take the leftover chicken and shred it to use in other meals during the hectic workweek. 

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Roasted Lemon Chicken MAIN

Roasted Lemon Chicken

Ronda Eagle | Kitchen Dreaming
One-Pot Roasted Lemon Chicken is a family favorite for #SundaySupper.  It's so simple to make but tastes delicious. This easy recipe can be prepared ahead and just popped in the oven later in the afternoon making it the perfect weekend no-fuss meal.
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Course Dinner
Cuisine American
Servings 6 servings
Calories 330 kcal

Ingredients
  

  • 1 whole chicken , about 5 to 6 pounds
  • Salt and ground black pepper
  • 1 large bunch fresh parsley
  • 4 lemons
  • 3 heads garlic , cut in 1/2 crosswise
  • 2 tablespoons butter , melted

Instructions
 

  • Preheat the oven to 425 degrees F.
  • Remove the bag of chicken giblets from the large cavity, if any. Rinse the chicken inside and out. Trim any excess fat. Pat the outside dry with paper towels.
  • Place the chicken in a large roasting pan or Dutch oven. Salt and pepper the inside of the chicken cavities. Stuff the large cavity with the parsley, reserving enough parsley to garnish the chicken after it bakes.
  • Also into the cavity add and 1 lemon cut in half or into wedges and 1 head of garlic cut in half across the middle to show the individual garlic cloves.
  • Brush the outside of the chicken with the butter to promote browning and lightly season with salt and pepper.
  • Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. This promotes even cooking.
  • Cut another 2 of the lemons in quarters and place the quarters and remaining garlic around the chicken. Place a sliced lemon on top of the chicken and cover with a lid.
  • Roast the chicken for 1 hour.
  • Remove the lid and continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh.
  • Remove to a platter and allow to rest for 10 minutes before slicing.

Nutrition

Calories: 330kcalCarbohydrates: 7gProtein: 25gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 105mgSodium: 124mgPotassium: 347mgFiber: 2gSugar: 2gVitamin A: 324IUVitamin C: 41mgVitamin D: 1µgVitamin E: 1mgVitamin K: 5µgCalcium: 37mgFolate: 16µgIron: 2mgZinc: 2mg
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