Roasted Lemon Herb Whole Chicken

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Recipe

15 INGREDIENTS • 9 STEPS • 2HRS

Roasted Lemon Herb Whole Chicken

4.3

3 ratings

A seasoned whole chicken sits on top of a savory white wine broth with carrots, onion, and lemon, creating a delicious gravy while roasting.

Roasted Lemon Herb Whole Chicken

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StreetSmart Kitchen

We help busy professionals or home cooks like you plan easy and delicious homemade meals in less time they ever thought possible!

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A seasoned whole chicken sits on top of a savory white wine broth with carrots, onion, and lemon, creating a delicious gravy while roasting.

2HRS

Total Time

$1.35

Cost Per Serving

Ingredients

Servings

6

US / Metric

1
(5 lb)

2 sprigs

4 sprigs

2

Lemons, sliced, halved

2 Tbsp

1

Onion, thinly sliced

1/2 cup

White Wine

1 cup

Chicken Broth

6

Carrots, roughly chopped

to taste

1/2 Tbsp

Poultry Seasoning

1/2 tsp

Seasoned Salt

1/2 tsp

Dry Mustard

1/2 tsp

Ground Black Pepper

1 tsp

McCormick® Garlic Powder

Nutrition Per Serving

VIEW ALL

Calories

65

Fat

4.6 g

Protein

0.5 g

Carbs

1.6 g

Roasted Lemon Herb Whole Chicken

Save

StreetSmart Kitchen

We help busy professionals or home cooks like you plan easy and delicious homemade meals in less time they ever thought possible!

https://www.streetsmartkitchen.com/

Cooking InstructionsHide images

step 1

Preheat oven to 350 degrees F (180 degrees C). Rinse Whole Chicken (1) and remove giblets. Pat dry with paper towels.

step 1 Preheat oven to 350 degrees F (180 degrees C). Rinse Whole Chicken (1) and remove giblets. Pat dry with paper towels.

step 2

Mix Poultry Seasoning (1/2 Tbsp), Seasoned Salt (1/2 tsp), Dry Mustard (1/2 tsp), Ground Black Pepper (1/2 tsp), McCormick® Garlic Powder (1 tsp) in a bowl and rub onto the chicken, both outside and inside.

step 2 Mix Poultry Seasoning (1/2 Tbsp), Seasoned Salt (1/2 tsp), Dry Mustard (1/2 tsp), Ground Black Pepper (1/2 tsp), McCormick® Garlic Powder (1 tsp) in a bowl and rub onto the chicken, both outside and inside.

step 3

Stuff chicken with Fresh Rosemary (2 sprigs), Fresh Thyme (4 sprigs), Lemon (1).

step 4

In a 10-inch cast iron skillet, heat up Olive Oil (2 Tbsp) over medium-high heat, about 2 minutes. Sauté Onion (1) for 2-3 minutes until fragrant.

step 4 In a 10-inch cast iron skillet, heat up Olive Oil (2 Tbsp) over medium-high heat, about 2 minutes. Sauté Onion (1) for 2-3 minutes until fragrant.

step 5

Stir in White Wine (1/2 cup) and cook until evaporates, about 3-4 minutes. Add Chicken Broth (1 cup) Carrots (6), Lemon (1). Stir well and place the seasoned chicken on top.

step 5 Stir in White Wine (1/2 cup) and cook until evaporates, about 3-4 minutes. Add Chicken Broth (1 cup) Carrots (6), Lemon (1). Stir well and place the seasoned chicken on top.

step 6

Bake for 1.5 hours to 2 hours until chicken is completely cooked through and the temperature near the bones reaches 165 degrees F (75 degrees C). Baste the chicken with broth and juices a couple times during the roasting process.

step 6 Bake for 1.5 hours to 2 hours until chicken is completely cooked through and the temperature near the bones reaches 165 degrees F (75 degrees C). Baste the chicken with broth and juices a couple times during the roasting process.

step 7

Once chicken is done, transfer the chicken and the vegetables to a serving plate.

step 7 Once chicken is done, transfer the chicken and the vegetables to a serving plate.

step 8

Skim as much fat as possible from the surface of the remaining broth and juices in the skillet with a big spoon and bring it to a boil. Cook until the sauce is thickened, about 10 minutes. Season it with Salt (to taste).

step 8 Skim as much fat as possible from the surface of the remaining broth and juices in the skillet with a big spoon and bring it to a boil. Cook until the sauce is thickened, about 10 minutes. Season it with Salt (to taste).

step 9

Slice chicken, serve with vegetables and sauce. Enjoy!

step 9 Slice chicken, serve with vegetables and sauce. Enjoy!

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