Simple Lemon Herb Roasted Chicken and Vegetables

Name: Simple Lemon Herb Roasted Chicken and Vegetables
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 4
Cuisine: American
Ingredients: 1 whole roasting chicken, about 4 pounds; 4 tablespoons unsalted butter, softened; 3 cloves garlic, minced; 1 tablespoon fresh rosemary, chopped; 1 tablespoon fresh thyme leaves; 1 pound baby potatoes, halved; 4 large carrots, peeled and cut into chunks; 2 tablespoons olive oil; Salt and black pepper to taste

A classic, comforting meal that brings everyone together at the dinner table.

By Enzo81 Kitchen· American· November 1, 2026

Simple Lemon Herb Roasted Chicken and Vegetables

enzo81.xyz

Prep

15 minutes

Cook

75 minutes

Total

90 minutes

Serves

There is nothing quite like the smell of a roasting chicken filling the house on a quiet evening. It is the kind of meal that feels special enough for a Sunday dinner but easy enough to put together after a busy workday.

My favorite thing about this dish is how the vegetables soak up all the flavorful juices while the chicken roasts. If you want the skin extra crispy, make sure to pat the chicken completely dry with paper towels before you add the butter and herbs.

Ingredients

1 whole roasting chicken, about 4 pounds
4 tablespoons unsalted butter, softened
3 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves
1 pound baby potatoes, halved
4 large carrots, peeled and cut into chunks
2 tablespoons olive oil
Salt and black pepper to taste

7Instructions

1
Preheat your oven to 400 degrees Fahrenheit.
2
Pat the chicken dry with paper towels and place it in a large roasting pan.
3
In a small bowl, mix the softened butter with the minced garlic, rosemary, and thyme.
4
Rub the butter mixture all over the chicken, making sure to get some under the skin, and season generously with salt and pepper.
5
Toss the potatoes and carrots with olive oil, salt, and pepper in a bowl, then arrange them around the chicken in the pan.
6
Roast for about 60 to 75 minutes, or until the chicken juices run clear and the vegetables are tender.
7
Let the chicken rest for 10 minutes before carving so the meat stays nice and juicy.

Tips

Store any leftovers in an airtight container in the fridge for up to three days. You can shred the remaining chicken to use in soups or sandwiches for a quick lunch the next day.

#chicken #dinner #roasted #family meal

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