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Roasted Lemon Herb Whole Chicken with Carrots and Onion

  • Author: Sharon Chen
  • 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


A seasoned whole chicken sits on top of a savory white wine broth with carrots, onion, and lemon, creating a delicious gravy while roasting.


Units Scale
  • 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


  1. Preheat oven to 350°F.
  2. Rinse chicken and remove giblets. Pat dry with paper towels.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Keywords: whole chicken