Roasted Lemon Herb Whole Chicken

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15 INGREDIENTS • 9 STEPS • 2HRS

Roasted Lemon Herb Whole Chicken

Recipe

3.8

4 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.

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Roasted Lemon Herb Whole Chicken

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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.

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/

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

2 tsp

Poultry Seasoning

1/2 tsp

Seasoned Salt

1/2 tsp

Dry Mustard

1/2 tsp

Ground Black Pepper

1 tsp

Sponsored

Simply Organic Garlic Powder

Nutrition Per Serving

VIEW ALL

Calories

65

Fat

4.6 g

Protein

0.5 g

Carbs

1.6 g

Love This Recipe?

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!

https://www.streetsmartkitchen.com/

Cooking Instructions

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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 (2 tsp), Seasoned Salt (1/2 tsp), Dry Mustard (1/2 tsp), Ground Black Pepper (1/2 tsp), Simply Organic Garlic Powder (1 tsp) in a bowl and rub onto the chicken, both outside and inside.

step 2 Mix Poultry Seasoning (2 tsp), Seasoned Salt (1/2 tsp), Dry Mustard (1/2 tsp), Ground Black Pepper (1/2 tsp), Simply Organic 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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