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Lemony Roasted Chicken


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  • 2 (5lb) whole chicken, giblets removed
  • 1 cup roughly chopped flat leaf parsley
  • 4 carrots, unpeeled and coarsely chopped
  • 1 leek, halved lengthwise then crosswise
  • 1 lemon, quartered
  • 6 tbsp olive oil
  • 1 tbsp kosher salt
  • 1 tsp black pepper



Step 1

preheat oven to 425 with rack in center position. line a rimmed baking sheet with parchment paper. pat chickens dry. fill chicken cavities evenly with parsley, carrots, leek and lemon. rub outside of chicikens evenly with oil, and sprinkle with salt and pepper. place chickens, breast sides up, on a roasting rack set over prepared baking sheet. tie legs of each chicken together with kitchen twine.

roast until a thermometer inserted in thickest portion of chicken thighs registers 165 about 1 hour and 10mins, covering breasts loosely with aluminum foil after 40 mins to prevent excessive browning, if necessary. remove from oven, let rest 10 mins before carving


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