Roasted Whole Chicken with Lemon Veggies Recipe

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The ultimate one dish meal! Tender, crispy chicken roasted with lemony herbed vegetables! Simple and perfect for Sunday dinner or busy weeknights!

Prep time:
Cook time:
Servings: 4


Cost per serving $2.72 view details


  1. Heat oven to 375 degrees with oven rack at lowest level.
  2. Remove giblets from chicken and discard.   Rinse chicken inside and out.  Pat dry with paper towels. Place chicken in large roasting pan, 12″ x 18″.
  3. In a large mixing bowl,  whisk together the lemon juice, olive oil, rosemary, oregano, garlic powder and black pepper.  Set aside.
  4. Rinse baby carrots. Wash celery and cut into 2 inch chunks.  Wash yellow potatoes and slice in half lengthwise  (No need to peel!  Love those yellow spuds!)  Clean onion and cut into 1″ chunks.   Place veggies in lemon marinade and toss to coat.
  5. Arrange veggies around the chicken.  Baste chicken with remaining marinade.
  6. Bake at 375 for 90 minutes, turning veggies halfway through.  Test chicken with meat thermometer at thickest part.  Temperature should be 180 degrees for well done.
  7. Serve with tossed green salad.
  8. Serves 4
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Nutrition Facts

Amount Per Serving %DV
Serving Size 722g
Recipe makes 4 servings
Calories 1039  
Calories from Fat 560 54%
Total Fat 62.73g 78%
Saturated Fat 13.99g 56%
Trans Fat 0.0g  
Cholesterol 173mg 58%
Sodium 259mg 11%
Potassium 2135mg 61%
Total Carbs 68.93g 18%
Dietary Fiber 11.3g 38%
Sugars 8.18g 5%
Protein 50.99g 82%


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