A whole chicken stuffed with herbs sits on top of a savory white wine broth with carrots, onion, and lemon, creating a delicious gravy while roasting.
We’ve made a whole chicken in a crock pot before. It was easy and fall-off-the-bone tender. The best part is that you don’t have to do any babysitting.
I’d admit that sometimes I am looking for a different result from my chicken dish. It might be a crispy skin; it might be juicy and tender meat, but not necessarily fall-off-the-bone-tender; it might a different texture…Something that only an oven can do. I know it’d require the cook to put in a little bit more effort than just set and walk away, so I’d better make the effort worth it.
How worthwhile is it to make this roasted lemon herb whole chicken with carrots and onions? Let’s see.
- A whole chicken with perfectly crispy skin
- Very juicy and tender meat
- A herby and lemony gravy
- Tasty carrots and onions as the side
- Leftovers for another chicken meal
Is it weird if I tell you that I am more excited about the leftovers? I am excited about the numerous options we have to turn the leftover chicken into a new fresh meal without too much effort or time. If you’ve been following our meal plan series, we talked about a type of meal planning named “Leftover Hacks,” where we make a big batch of one recipe as the main dish and turn it into different meals over the course of the next few days.
This Roasted Lemon Herb Whole Chicken with Carrots and Onions naturally seems to be the perfect main dish for us to start with. Before I get too excited, let’s roast the bird first, shall we?
Roasted Lemon Herb Whole Chicken with Carrots and Onion
A seasoned whole chicken sits on top of a savory white wine broth with carrots, onion, and lemon, creating a delicious gravy while roasting.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 6 servings 1x
- Category: Main, Gluten Free
- Method: Roast
- Cuisine: American
- 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 chicken broth or 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 evaporates, about 3-4 minutes. Add 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.
- Recipe partially adapted from AllRecipes.
- Serving Size: 1
- Calories: 423
- Sugar: 4g
- Sodium: 356.5mg
- Fat: 28g
- Carbohydrates: 10.8g
- Protein: 29.8g
- Cholesterol: 115mg