Posted on February 25 2019
This healthy recipe delivers crispy skin, juicy, tender and tasty meat with wonderful lemon, rosemary and garlic flavours in every bite! Not to mention the crispy, caramelised veggies in a kaleidoscope of colours and wide array of flavours…This Lemon Herb Roast Chicken And Veggies recipe is like none other!
This is essentially my mom’s roast chicken recipe that I grew up eating sometimes on a weekly basis. I always loved it and I thought of it the other day and decided to give roasting a good old whole-chook a try!
WHY have I never done this before? It’s S O E A S Y.
And incredibly YUMMY.
Who did I think I was trying to get through life without roasting a whole chicken??
I have no idea. But I have come to my senses at last. Only took me 34 years. And I’ve realised what a simple meal this is to make! With very little preparation time, only about 15 minutes – you throw this baby in the oven, check on it a few times, and voila! Dinner’s served.
Other chicken recipes you will love: my The Best Super Quick Chicken Curry With Sweet Potatoes, my Mustard Chicken Quinoa Red Pepper Casserole, my Baked Chicken Barley Kale Stew, my Avocado-Wild Rice Nectarine Chicken Salad, my Chicken Pasta With Herby Avocado Pesto Sauce and my Healthy Homemade Celery Carrot Chicken Soup.
Did I mention it looks rather impressive when you place this beauty on the table?
It does. People will be well impressed. You’ll feel good about yourself and it will be a good day.
Why you should make Lemon Herb Roast Chicken And Veggies at home:
- Not only does it look impressive, but it TASTES impressive. All lemony and garlic-y with a hit of fresh rosemary and an assortment of dried herbs.
- The skin is nice and salty, crunchy and golden, and the meat is heavenly-to-die-for-melt-in-your-mouth succulent.
- This is BY FAR the best way to roast a whole chicken at home. It’s the perfect way.
- An ideal gluten free meal for those of you who live G-Free
- PLUS this Lemon Herb Roast Chicken And Veggies is 100% healthy too!
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I used coconut oil instead of olive oil because it holds up well under very hot temperatures. And well, roast chicken and veggies!! It doesn’t get much healthier than that.
Health benefits of Lemon Herb Roast Chicken And Veggies:
- Complex carbs with the sweet potatoes and squash – great for energy
- Lean protein from the chicken – did you know that it takes double the amount of calories to digest protein than it does to digest carbs? Which boosts your metabolism and makes you feel great while improving mental clarity!
- Healthy fat from the coconut oil
- And if you serve this with a green salad (baby spinach, kale, swiss chard or arugula (rocket) then you’ve got yourself a perfectly balanced meal
You can use any veggies that you love – butternut squash, yams, yellow potatoes, onions, cauliflower, baby marrow, bell peppers, parsnips – the list is endless!
Need one more reason to try this Lemon Herb Roast Chicken And Veggies?
It’s a one pan meal. Chicken, veggies, all on one sheet pan and into the oven they go. Easy peasy.
Speaking of easy recipes that are also delicious, check out these ideas for easy dinner roast recipes that are sure to delight your taste buds.
If you have leftovers, store them in an airtight container in the fridge to enjoy the next day. Or you can freeze the leftovers in the same way. It’s advisable to reheat chicken only once.
Pretty please do yourself a favour and try this recipe asap. You’re going to LOVE it!! As always, let me know what you think in the comments 🙂
This healthy recipe delivers crispy skin, juicy, tender and tasty meat with wonderful lemon, rosemary and garlic flavours in every bite! Plus it’s dead easy and the whole family will love it!
- FOR THE CHICKEN:
- 1 whole chicken
- 2 tbsp coconut oil , melted
- 1 large lemon
- 2 tsp garlic powder
- 2 tsp mixed herbs
- 1/2 tsp cumin
- Himalayan pink salt
- Black pepper
- 20 g fresh rosemary
- 1/4 cup water , divided
- FOR THE VEGGIES:
- 3 carrots , diced
- 3 sweet potatoes , cubed
- 250 g patty pans , left whole (or squash of your choice)
- Drizzle of coconut oil
- Himalayan pink salt
- Black pepper
- Remaining fresh rosemary
Preheat oven to 180°C (350°F).
Place the chicken on a sheet pan and rub with coconut oil, then squeeze over juice of 1/2 the lemon, and place the other half of the lemon, in quarters, inside the chicken.
Now sprinkle on the garlic powder, mixed herbs, cumin, salt and pepper, making sure to cover the whole chicken with the seasoning. Place 5 - 6 fresh rosemary sprigs on top of the chicken.
Pour 1/8 cup water into the bottom of the sheet pan to ensure the chicken stays succulent and tender. Roast, uncovered for 20 mins at 180°C (350°C), then turn the oven down to 160°C (320°F).
Now place the prepared veggies around the chicken, drizzle the veggies with coconut oil, sprinkle with salt and pepper, place rosemary sprigs on top and continue to roast for another 65 - 75 minutes or until the chicken is cooked through and the veggies are tender.
Halfway through cooking time, check the water in the sheet pan, if it is all gone, add another 1/8 cup and continue roasting.
Serve with a side salad, brown rice or healthy bread of your choice.
You can make this with any veggies that you love - butternut, yams, yellow potatoes, onions, cauliflower, baby marrow, bell peppers, parsnips - the list is endless!