Lemon Herb Roasted Whole Chicken with Carrots and Onion
This lemon herb-roasted chicken is the perfect healthy low-carb dinner. Served with a delicious herb gravy and stuffed with fresh rosemary, thyme, and lemon wedges, your senses will be delighted and your appetite satisfied. Whether you prefer the chicken thighs, breast, or legs, this whole chicken recipe has something in store for everyone.
We love this lemon herb-roasted chicken for a few specific reasons: it has perfectly crispy skin, the meat is juicy and tender, and it’s served with a delicious white wine and bone broth gravy (who doesn’t love a good gravy!?). Best of all, you will have leftovers for tomorrow’s lunch.
What to Serve with Lemon Herb Roasted Chicken
This roasted whole chicken recipe is served on a bed of carrots and onions. If you want to add to that or switch it up, there are a few different combinations you could follow (depending on your dietary preferences):
For keto: asparagus, green beans, peppers, and onions.
For paleo / Whole 30: sweet potatoes or squash, and onions.
Comfort food style: garlic mashed potatoes and onions.
How to Prepare a Whole Chicken for Cooking
There are just three main prep steps for getting this whole chicken ready to go into the oven.
1. Clean the chicken to prepare for stuffing.
An easy way to do this is to rinse, place the chicken into your sink, and remove the giblets. Then clean your whole sink with dish detergent when you’re done.
2. Give the chicken a rub down with a delicious spice blend.
For this step, you’ll need a small bowl to combine all of the chicken rub ingredients. Rub onto the cleaned chicken on the outside and inside.
3. Stuff the chicken with fresh rosemary, thyme, and two lemon halves (one lemon sliced in two).
Easy, breezy. Are you ready to get started on this lemon herb-roasted chicken? Let’s go!
Lemon Herb Roasted Whole Chicken
This lemon herb roasted chicken has perfectly crispy skin and tender, juicy meat. Seasoned with fresh lemon, herbs, and served with bone broth gravy. Low carb.
- 1 whole 5-pound chicken
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 lemons 1 halved and 1 sliced
- 2 tablespoons olive oil
- 1 small onion thinly sliced
- 1/2 cup white wine
- 1 cup Kettle & Fire Chicken Bone Broth
- 6 carrots roughly chopped
- Salt to taste
FOR THE CHICKEN RUB:
- 2 teaspoons poultry seasoning
- 1/2 teaspoon seasoning salt
- 1/2 teaspoon ground mustard
- 1/2 teaspoon black ground pepper
- 1 teaspoon garlic powder
Preheat oven to 350°F.
Rinse chicken and remove giblets. Pat dry with paper towels.
Mix chicken rub ingredients in a small bowl and rub onto the chicken, both outside and inside. Stuff the chicken with rosemary, thyme, and 2 lemon halves. Set the chicken aside.
In a 10-inch cast-iron skillet, heat up olive oil over medium-high heat, about 2 minutes. Sauté onion for 2-3 minutes until fragrant. Stir in wine and cook until it evaporates, about 3-4 minutes. Add chicken bone broth, carrots, and sliced lemon. Stir well and place the seasoned chicken on top.
Bake for 1.5 hours to 2 hours until chicken is completely cooked through and the temperature near the bones reaches 165°F. Baste the chicken with broth and juices a couple times during the roasting process.
Once chicken is done, transfer the chicken and the vegetables to a serving plate. 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.
Slice chicken; serve with vegetables and sauce.
If you would like to thicken the sauce more, dissolve 1 tablespoon cornstarch in 2 tablespoons cold water and add to the skillet when boiling. Stir until thickened.
About the Author
Sharon Chen is the founder and creator behind StreetSmart Kitchen, a recipe website that helps busy professionals to prepare healthy meals in less time they ever thought possible. Download her Top 18 One-Dish Meals Cookbook for free here: http://bit.ly/SSK-Free-Cookbook