Lemon Roasted Chicken with Vegetables

One of the first things I wanted to learn how to cook was roasted chicken. There are several variations, but I love lemons and this lemon roasted chicken is easy and flavorful. Ever since I first made this recipe, Boyfriend and I usually keep a whole chicken in the freezer for those weeknight chicken dinners. 

I switch up the vegetables according to what I have in the fridge. I usually use sliced cabbage, onions, carrots and potatoes. This time I had brussel sprouts, so I didn't have to wrestle with a head of cabbage. 

Lemon Roasted Chicken with Vegetables

1 5 lb whole chicken, remove innards
2-3 russet potatoes, cut into 1/2 inch pieces
1 large onion, cut into 1/2 inch pieces
1 lb brussel sprouts, cut off stem and halve
2-3 small carrots, cut into 1/2 inch pieces
1/2 tbsp melted butter
1 and 1/2 tbsp olive oil, separated
1 tsp rosemary
1 tsp thyme
1 lemon, sliced into wheels
sea salt and ground pepper

Preheat oven to 425 degrees. In a large roaster or casserole dish, place potatoes, onion, sprouts and carrots. Sprinkle with salt and pepper.

Pat chicken dry, in order to get that crispy skin. In a bowl, mix butter, 1/2 tbsp olive oil, rosemary, thyme, salt and pepper. Using fingers, separate the skin of the chicken from the breast from the head (not tail) end. Do not remove skin, just create a pocket between the skin and breast meat.

Take half of the butter/oil mixture and rub in your newly created pocket. With the remaining butter/oil mixture brush the outer skin of chicken.

Nestle chicken in dish (breast side up) with the vegetables and drizzle with remaining 1 tbsp olive oil. Tuck wing tips under sides so as not to burn. Take lemon wheels and slide two wheels under skin and above each breast. The lemons will baste the chicken breast and flavor the chicken. Place the rest of the lemon (including the ends) in the cavity of the chicken.

Cook for 1-1 1/2 hours or until chicken reaches 165 degrees when thermometer is inserted into thigh. The chicken should be tender and juicy and skin crispy. The vegetables will be cooked in the chicken juices. Remove chicken from oven and let rest. Serve with roasted veggies.


This roast chicken in great for entertaining and dinner parties. This time it was just Boyfriend and I, so there was a lot of meat on the bones. The great thing about this chicken is that you can pick the meat off of the chicken and it's great for leftovers.  Use for chicken sandwiches, chicken salad, soup or heat up with leftover veggies. Enjoy!

-Akemi-chan