Description
A cozy, comforting one-pot chicken dish infused with fresh lemon and aromatic herbs, perfect for family dinners and relaxed evenings at home.
Ingredients
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1 whole chicken (4–4½ lb / 1.8–2 kg)
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2 medium lemons (zest and juice of 1, 1 sliced)
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3 tablespoons olive oil
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6 garlic cloves, smashed
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1½ teaspoons salt
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1 teaspoon black pepper
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1 teaspoon paprika
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2 teaspoons fresh rosemary, chopped
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2 teaspoons fresh thyme leaves
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¼ cup fresh parsley, chopped
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4 medium carrots, cut into chunks
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1½ lb (680 g) potatoes, quartered
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1 large onion, sliced
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1½ cups (360 ml) chicken broth
Instructions
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Preheat the oven to 350°F (175°C).
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Pat the chicken dry and place it in a bowl. Rub with olive oil, lemon zest, lemon juice, salt, black pepper, paprika, rosemary, thyme, and half of the parsley.
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Arrange carrots, potatoes, onion, and garlic in the bottom of a large oven-safe pot or Dutch oven.
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Place the seasoned chicken on top of the vegetables and tuck lemon slices around it.
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Pour the chicken broth into the pot.
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Cover and roast for 1 hour and 20 minutes.
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Uncover and roast for an additional 20–30 minutes until the skin is golden and the internal temperature reaches 165°F (74°C).
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Remove from the oven and let rest for 10 minutes. Sprinkle with remaining parsley before serving.
Notes
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For extra crisp skin, broil for 3–5 minutes at the end, watching closely.
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Leftovers can be stored in the refrigerator for up to 3 days.
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The vegetables and cooking juices make an excellent base for a light sauce or gravy.
- Prep Time: 20 minutes
- Cook Time: 1 hour 50 minutes