Easy Lemon Herb Roast Chicken with roasted vegetables, recipe on UrbanBlissLife.com
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Easy Lemon & Herb Roast Chicken with Roasted Vegetables

This classic roast chicken recipe is easy and packed with garlic, lemon, and herb flavors!
Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Servings: 4 -6 Servings
Author: Marlynn Jayme Schotland, UrbanBlissLife.com

Ingredients

  • 1 Draper Valley Farms RangerĀ® chicken
  • 1/2 cup apple juice
  • 1/4 cup white wine

Herb Butter

  • 5 Tablespoons unsalted butter softened to room temperature
  • 1 medium yellow onion peeled and chopped into small quarters
  • 2 large garlic cloves minced
  • 2 large rosemary sprigs finely chopped (be sure to remove the wooden stem before chopping the leaves!)
  • 1/2 teaspoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

To stuff into the chicken cavity

  • 1 small onion cut into quarters or halved (depending on the size of your chicken cavity)
  • 2 whole garlic cloves peeled
  • 2 rosemary sprigs
  • 1/2 lemon cut into slices

Roasted Vegetables

  • 6 baby carrots peeled and rinsed.
  • 8 asparagus spears
  • 2-3 cups mixed baby potatoes I used a mix of yellow & red baby potatoes, cut into halves or quarters, depending on the size

Instructions

  • Preheat oven to 425 degrees Farenheit
  • Remove whole chicken from packaging, remove giblets (if included), rinse under cold water, pat dry with paper towels. Set aside.
  • In a medium bowl, combine softened butter, onion, garlic, rosemary, lemon juice, salt and pepper. Mix together until well blended. Set aside 1 Tablespoon to use for the roasted vegetables.
  • With the remaining herb butter mixture, gently rub it inside the skin of the chicken breast, taking care not to tear the skin if possible. Then rub the outside of the entire chicken with the herb butter.
  • Stuff the chicken cavity with the onion, garlic, rosemary and lemon.
  • Tie the legs together with kitchen twine.
  • Place the chicken onto the rack of your roasting pan and place in the oven.
  • Roast chicken for 30 minutes at 425 degrees.
  • Meanwhile, prepare a baking sheet with parchment paper. Place the vegetables on top of the parchment paper. I keep each vegetable together, which makes it easy to remove the asparagus and carrots from the potatoes later.
  • Melt the tablespoon of herb butter that you have set aside for about 10-15 seconds in the microwave (or until melted), then pour evenly over the veggies.
  • Sprinkle salt and pepper over all of the vegetables.
  • After the chicken has been roasting for 30 minutes, add the sheet of veggies to the rack below the chicken. Roast for 20 minutes.
  • After 20 minutes, remove the asparagus and carrots, then return the potatoes to the oven. Roast the chicken and the potatoes for another 15-20 minutes, just until a thermometer shows the chicken is done at 155 degrees and the potatoes are softened and fully cooked.
  • Remove both from the oven, and allow the chicken to rest at room temperature for 10-15 minutes before carving and serving.
  • Enjoy!

Notes

For best results, make sure your chicken is fully thawed (if frozen) and rests at room temperature for a few minutes before adding the herb butter and roasting.
You can easily double this recipe for a dinner party. It makes a delicious and impressive dinner party dish!