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    Urban Bliss Life » Blog » Classic, Easy Lemon Herb Roasted Chicken with Roasted Vegetables

    Published: April 21, 2017 / Updated: March 18, 2020 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Classic, Easy Lemon Herb Roasted Chicken with Roasted Vegetables

    26 shares
    Jump to Recipe Print Recipe
    Lemon Herb Roasted Chicken

    Looking for a classic, no-fail recipe? Easy lemon herb roasted chicken with roasted vegetables is always a winner - and so much easier than people realize!

    Easy Lemon Herb Roast Chicken with roasted vegetables, recipe on UrbanBlissLife.com

    In every home cook's arsenal, there must be a few classic no-fail recipes. Those recipes that you fall back on time and time again because you know they won't disappoint.

    Recipes like a fail-safe Sausage and Egg Breakfast Sandwich or my favorite Bacon Corn Chowder recipe. For a quick, yummy dessert when we're all craving sweets, I go back to my Classic Peanut Butter Blossom Cookies recipe.

    And when company is coming, you can't go wrong with a classic roast chicken recipe.

    Easy Lemon Herb Roasted Chicken

    Easy Lemon Herb Roasted Chicken

    Now, there are MANY variations of  "classic" roast chicken out there. This is my favorite version, which I've made throughout the years, with slight modifications.

    This Easy Lemon Herb Roasted Chicken is packed with flavor because it's rubbed with a garlic herb butter mixture inside and out.

    Easy Lemon Herb Roasted Chicken

    Then, I stuff some onions, garlic, lemon, and rosemary inside the bird's cavity so that the amazing aromas and flavors permeate throughout the roasting process.

    It's so good. I love, love, LOVE this chicken recipe. And, I hope you will, too!

    How to make garlic herb butter

    garlic herb butter on UrbanBlissLife.com

    I use this garlic herb butter for a lot of things: corn on the cob, roast veggies, on buttermilk biscuits.

    The blend of unsalted butter, fresh rosemary, garlic, salt and pepper with a squeeze of fresh lemon juice just can't be beat!

    Make the lemon herb roasted chicken

    uncooked chickens

    Rub the butter inside the chicken skin and outside. Be sure to get the insides of the wings and legs, too.

    Warning: this can be a messy process. While you could use a brush, you're not going to get the same amount of yummy buttery goodness on your chicken as you would using your hands. Hands are your best kitchen tool!

    Easy Lemon Herb Roasted Chicken with roasted vegetables, recipe on UrbanBlissLife.com

    This chicken smells AMAZING roasting in your oven at 425 degrees.

    After 30 minutes, use a double set of tongs - one in each hand - to turn over the bird. If you have an extra pair of hands in the kitchen to help, that person can hold the roasting pan steady while you flip the bird.

    Easy Lemon Herb Roast Chicken with roasted vegetables, recipe on UrbanBlissLife.com

    Baste the chicken (or brush the chicken) with the sauce from the roasting pan.

    Return the chicken back into the oven for 30-40 more minutes, this time adding the baking sheet of veggies to the rack underneath the chicken (see below for roasted vegetable instructions).

    Easy Lemon Herb Roast Chicken with roasted vegetables, recipe on UrbanBlissLife.com

    Use an instant read meat thermometer to check the doneness of the chicken. Once the chicken reaches 165 degrees, it's done!

    Let it rest on your kitchen counter for about 10-15 minutes before carving and serving.

    Easy Lemon Herb Roasted Chicken

    Making the roasted vegetables with lemon herb roast chicken

    roasted vegetables

    Okay, let's talk about the veggies.

    I love roasted vegetables. They're SO easy to make and absolutely delicious - as a side dish, or I sometimes enjoy roasted veggies as my lunch!

    Simply take about a tablespoon of the same herb butter that you set aside, and rub the butter over your veggies.

    Sprinkle salt and pepper over the vegetables.

    roasted vegetables

    Bake in a rack underneath the chicken for the last 40 minutes.

    Remove asparagus and carrots after 20 minutes. Return the potatoes to the oven and they should be done about the same time as the chicken.

    Boom. Done. SO EASY and TASTY!

    You can use other veggies, but just know that you will need to adjust roasting time based on the veggies you choose.

    For example, larger baking potatoes will take longer than small red potatoes, and much longer than small carrots. Just watch the veggies carefully and remove from the oven when they are just tender.

    Wines to serve with roast chicken

    Easy Lemon Herb Roast Chicken with roasted vegetables, recipe on UrbanBlissLife.com

    Roast chicken pairs well with a dry, medium-bodied white wine.

    This Easy Lemon Herb Roast Chicken goes amazingly well with the Van Duzer Pinot Blanc ($25). The playful hints of lemon and pineapple, which helps bring out the herbs and lemon in this roast chicken.

    It also pairs well as the Stoller Dundee Hills Chardonnay ($25). This beautiful dry white wine.

    white wine and roast chicken

    Leftover Chicken Recipe Ideas

    Inevitably, if you roast two chickens at a time, you're likely to have some leftovers. Even if you cook one roast chicken, you might have leftovers, depending on how hearty your family's appetite is.

    Here are some of my favorite ways to use leftover roast chicken:

    • chicken salad sandwiches Chicken Salad Tea Sandwiches
    • Southwest BBQ chicken salad Dairy Free Chicken Salad with Southwest Buttermilk Ranch Dressing
    • big bowl of Thai chicken salad with lime slices Thai Chicken Salad with Peanut Dressing (CPK Copycat Recipe)
    • CPK Thai Chicken Pizza square image. CPK Thai Chicken Pizza (Copycat Recipe)
    • Healthy, Fast, Delicious Thai Coconut Chicken recipe on UrbanBlissLife.com Healthy Hearty Meals: Thai Coconut Chicken

    Do you like to make a whole roasted chicken? What's your favorite way to use chicken leftovers?

    Easy Lemon Herb Roast Chicken with roasted vegetables, recipe on UrbanBlissLife.com

    Easy Lemon & Herb Roasted Chicken with Roasted Vegetables

    5 from 1 vote
    Prep Time: 20 mins
    Cook Time: 2 hrs
    Total Time: 2 hrs 20 mins
    Recipe by Marlynn Schotland
    This classic roast chicken recipe is easy and packed with garlic, lemon, and herb flavors!
    Servings: 4 -6 Servings
    PRINT PIN RATE

    Ingredients

    • 1 Draper Valley Farms Ranger® chicken
    • ½ cup apple juice
    • ¼ cup white wine

    Herb Butter

    • 5 Tablespoons unsalted butter softened to room temperature
    • 1 medium yellow onion peeled and chopped into small quarters
    • 2 large garlic cloves minced
    • 2 large rosemary sprigs finely chopped (be sure to remove the wooden stem before chopping the leaves!)
    • ½ teaspoon fresh lemon juice
    • ¼ teaspoon salt
    • ⅛ teaspoon pepper

    To stuff into the chicken cavity

    • 1 small onion cut into quarters or halved (depending on the size of your chicken cavity)
    • 2 whole garlic cloves peeled
    • 2 rosemary sprigs
    • ½ lemon cut into slices

    Roasted Vegetables

    • 6 baby carrots peeled and rinsed.
    • 8 asparagus spears
    • 2-3 cups mixed baby potatoes I used a mix of yellow & red baby potatoes, cut into halves or quarters, depending on the size

    Instructions

    • Preheat oven to 425 degrees Farenheit
    • Remove whole chicken from packaging, remove giblets (if included), rinse under cold water, pat dry with paper towels. Set aside.
    • In a medium bowl, combine softened butter, onion, garlic, rosemary, lemon juice, salt and pepper. Mix together until well blended. Set aside 1 Tablespoon to use for the roasted vegetables.
    • With the remaining herb butter mixture, gently rub it inside the skin of the chicken breast, taking care not to tear the skin if possible. Then rub the outside of the entire chicken with the herb butter.
    • Stuff the chicken cavity with the onion, garlic, rosemary and lemon.
    • Tie the legs together with kitchen twine.
    • Place the chicken onto the rack of your roasting pan and place in the oven.
    • Roast chicken for 30 minutes at 425 degrees.
    • Meanwhile, prepare a baking sheet with parchment paper. Place the vegetables on top of the parchment paper. I keep each vegetable together, which makes it easy to remove the asparagus and carrots from the potatoes later.
    • Melt the tablespoon of herb butter that you have set aside for about 10-15 seconds in the microwave (or until melted), then pour evenly over the veggies.
    • Sprinkle salt and pepper over all of the vegetables.
    • After the chicken has been roasting for 30 minutes, add the sheet of veggies to the rack below the chicken. Roast for 20 minutes.
    • After 20 minutes, remove the asparagus and carrots, then return the potatoes to the oven. Roast the chicken and the potatoes for another 15-20 minutes, just until a thermometer shows the chicken is done at 155 degrees and the potatoes are softened and fully cooked.
    • Remove both from the oven, and allow the chicken to rest at room temperature for 10-15 minutes before carving and serving.
    • Enjoy!

    Notes

    For best results, make sure your chicken is fully thawed (if frozen) and rests at room temperature for a few minutes before adding the herb butter and roasting.
    You can easily double this recipe for a dinner party. It makes a delicious and impressive dinner party dish!
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

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    Lemon Herb Roasted Chicken
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      Reader Interactions

      Comments

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      2. Leo Tat says

        April 27, 2017 at 5:38 pm

        The lemon chicken looks moist yet with a crispy skin, delicious. Can imagine having it as a Sunday roast (that's what we like in the UK) with a glass of white wine.

        Reply
      3. Giselle Rochford says

        April 25, 2017 at 10:29 pm

        That garlic herb butter looks and sounds amazing! I'll have to give it a try with vegan butter ASAP 👌

        Reply
      4. Kelly @ trial and eater says

        April 24, 2017 at 9:31 pm

        That garlic herb butter. Those roasted veggies. That wine. <3 <3 <3

        Reply
      5. Natalie says

        April 24, 2017 at 3:21 pm

        Now, this is what I call perfectly roasted chicken. Looks delicious! Love all the flavors, herbs, spices and veggies you used in this recipe. Garlic herb butter sounds marvelous. Roasted chicken is our family favorite. I can't wait to try your herb and stuffing combo.

        Reply
      6. soniya Saluja says

        April 24, 2017 at 1:01 pm

        What a perfect looking roast chicken – these pictures are making me very hungry!

        Reply
      7. Amy says

        April 24, 2017 at 12:40 pm

        Roasted chicken is such a wonderful, iconic meal and I love the herb butter you use with yours. Sounds heavenly.

        Reply
      8. ManilaSpoon says

        April 24, 2017 at 12:33 pm

        I love lemon-flavored roast chicken! It tastes so fresh and delicious and this chicken certainly looks that! Love that this is an entire meal by itself, too!

        Reply
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      Marlynn Jayme Schotland 2021 profile pic

      Hi! Thanks for stopping by! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. Here you'll find my fast, easy, and delicious recipes, wine pairings, and travel guides. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

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