Here’s the one-and-done roast chicken dinner recipe you didn’t know you needed—until now! It’s easy enough to pull off with a couple of standard veggies like carrots, potatoes and onions and flavorful aromatics, like rosemary, thyme and garlic. Toss the whole lot together in your trusty 13x9, and set your chicken on top. As the poultry cooks, its drippings add incredible flavor and tender texture to the veggies below. Give this Lemon-Herb Roast Chicken Dinner a try, and we think you’ll understand why we consider this an essential chicken dish.
Lemon-Herb Roast Chicken Dinner
- Prep Time 20 min
- Total 1 hr 25 min
- Servings 4
- Ingredients 11
Ingredients
- 2 tablespoons butter, melted
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 lb baby red potatoes, halved
- 1 cup peeled, 1-inch cubed carrots
- 1 cup chopped onions
- 1 (3 to 4 lb) whole chicken, giblets removed
- 5 sprigs fresh thyme
- 1 sprig fresh rosemary
- 5 cloves garlic
- 1 small lemon, cut into wedges
Diagram/Template Download
- Master carving a whole chicken once and for all. It’s not hard with Betty’s article on how to carve a chicken.
Instructions
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Step1Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix melted butter, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Stir in potatoes, carrots and onions. Pour into baking dish.
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Step2Rub chicken all over with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Place thyme, rosemary, garlic and lemon wedges in cavity of chicken. If desired, tie legs together with 6-inch piece of cooking twine.
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Step3Place chicken, breast side down, on top of potato and vegetable mixture. Roast 30 minutes; carefully turn chicken breast side up. Continue to roast 25 to 35 minutes longer, until legs move easily when lifted or twisted (at least 165°F in thickest part of thigh) and potatoes are tender.
Nutrition
530
Calories
26g
Total Fat
44g
Protein
29g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1/4 Chicken and 1 Cup Vegetables
- Calories
- 530
- Calories from Fat
- 240
- Total Fat
- 26g
- 40%
- Saturated Fat
- 9g
- 47%
- Trans Fat
- 1g
- Cholesterol
- 145mg
- 49%
- Sodium
- 1090mg
- 45%
- Potassium
- 1030mg
- 29%
- Total Carbohydrate
- 29g
- 10%
- Dietary Fiber
- 4g
- 17%
- Sugars
- 5g
- Protein
- 44g
% Daily Value*:
- Vitamin A
- 120%
- 120%
- Vitamin C
- 20%
- 20%
- Calcium
- 8%
- 8%
- Iron
- 20%
- 20%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 5 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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