Lemon Thyme Roast Chicken with Root Veggies
Lemon Thyme Roast Chicken with Root Veggies is a cozy, flavorful dish that combines succulent roasted chicken with tender, caramelized root vegetables. Perfect for family gatherings or simple weeknight dinners, this recipe transforms everyday ingredients into a heartwarming meal that delights the senses. The zesty lemon and fragrant thyme infuse the chicken with incredible flavor while the veggies soak up all the delicious juices. Whether you’re entertaining guests or enjoying a quiet dinner at home, this dish promises to impress and satisfy.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 35 minutes
- Yield: Serves approximately 8 people 1x
- Category: Main
- Method: Roasting
- Cuisine: American
Ingredients
- 1 whole chicken (3–4 lbs)
- 2 sprigs fresh thyme
- 4 cloves garlic, halved
- 2 lemons, halved
- 3 medium carrots, chopped
- 4 Yukon gold potatoes, chopped
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse the chicken under cold water and pat it dry. Season generously with salt and pepper inside and out.
- Stuff the cavity with halved lemons, garlic cloves, and thyme sprigs.
- In a bowl, toss chopped carrots and potatoes with olive oil, salt, and pepper until evenly coated.
- Arrange the seasoned chicken on top of the vegetables in a roasting pan.
- Roast for about 1 hour 15 minutes until the internal temperature reaches 165°F (74°C) and skin is golden brown.
- Allow resting for 10 minutes before carving.
Nutrition
- Serving Size: 1/8 of chicken with veggies (150g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
Keywords: Feel free to substitute root veggies based on your preference—sweet potatoes or parsnips work beautifully. For added depth of flavor, consider splashing white wine or broth in the roasting pan before cooking.