Description
This Lemon Roasted Apple Chicken and Veggies recipe features a juicy whole chicken roasted to perfection with fresh herbs, tangy lemon, sweet apples, and hearty root vegetables. The combination of citrus and fruit adds bright and subtle sweetness to the savory, herb-infused chicken and tender roasted carrots and potatoes, making it a perfect comforting yet elegant meal for any occasion.
Ingredients
Scale
Chicken
- 4–5 lb whole chicken, giblets removed, rinsed, trussed
- 2 tablespoons unsalted butter
- Coarse salt, to taste
- Fresh ground black pepper, to taste
- 1 tablespoon olive oil
- 1 bunch fresh sage, thyme, rosemary
Vegetables & Fruit
- 8 thin-medium carrots, peeled
- 1 lb baby red potatoes, halved
- 1 lemon, halved and quartered into wedges
- 1 yellow onion, halved and quartered
- 1 large red apple (Fuji or Honeycrisp), cored, halved and quartered
Instructions
- Preheat Oven: Preheat the oven to 425˚F (220˚C). Grease a 9×13 inch roasting pan to prevent sticking and prepare for cooking.
- Prepare Vegetables and Apples: Toss the halved baby potatoes, peeled carrots, and quartered apples in a drizzle of olive oil along with a pinch of salt and black pepper. Spread this mixture evenly on the bottom of the greased roasting pan to form a bed for the chicken.
- Season the Chicken: Rub the entire chicken thoroughly with unsalted butter to ensure crispy skin and moisture. Liberally season it all over with coarse salt and freshly ground black pepper for flavor. Stuff the chicken cavity with half of the lemon wedges, half of the onion wedges, half of the apple wedges, and a few leaves from each fresh herb to infuse aroma and taste.
- Assemble Chicken and Veggies: Place the prepared chicken on top of the vegetables and apples in the roasting pan, ensuring it sits securely. Squeeze the juice from the remaining lemon wedges over the top of the chicken to add brightness and acidity.
- Roast: Place the pan in the preheated oven and roast the chicken and veggies for about 1 hour and 20 minutes, or until the chicken’s internal temperature reaches 165˚F (74˚C) when measured at the thickest part of the thigh.
- Rest and Serve: Remove the roasting pan from the oven and cover the chicken loosely with foil. Let it rest for about 10 minutes to allow juices to redistribute for moist meat. Carve the chicken and serve immediately with the roasted vegetables and fruit.
Notes
- Use a meat thermometer to ensure the chicken is cooked safely to 165˚F internal temperature.
- Allow the chicken to rest after roasting to keep it juicy and tender.
- Feel free to substitute the herbs based on availability, such as using just thyme or rosemary if others are unavailable.
- You can add other root vegetables like parsnips or turnips for variety.
- Use apples with a firm texture and balanced sweetness, such as Fuji or Honeycrisp, for best flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 6 ounces chicken with vegetables)
- Calories: 420
- Sugar: 7g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 110mg
Keywords: roasted chicken recipe, lemon chicken, apple chicken, roasted vegetables, herb roasted chicken, one pan chicken dinner
