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Lemon-Herb Roast Chicken Dinner

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By Betty Crocker Kitchens
Updated Mar 8, 2023
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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
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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

  • Step 
    1
    Heat 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.
  • Step 
    2
    Rub 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.
  • Step 
    3
    Place 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
2
*Percent Daily Values are based on a 2,000 calorie diet.

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