Lemon-Herb Roast Chicken Dinner

So very sorry I’ve been away. My computer (my life!!!) decided to stop functioning. I took it to a repair shop, they ran all sorts of tests, tried CPR and finally had no choice but to pronounce my baby dead. Thank goodness the hard drive was fine. Have ordered a new lap top, but it’s on back order (like everything else) and so I’ve been without a way to connect to the rest of the world. I’m using a friend’s system, so it will be a hit and miss since I won’t always have access, but I’m here for now. I’ve so missed everyone!

It’s so hard when all the days are running together to remember – is this Sunday? Do I need a nice Sunday Supper? Must be Sunday, because I’ve set up the DVR for Mass on EWTN and marked the pages in our Sunday Missal. It is Sunday – the 3rd Sunday of the Easter Season.

In an effort to make Sundays special during this time, I’ve made it even more a point to make something delicious for supper. I set the table extra nice, and we sit down to a meal together. We join hands, bow our heads and give thanks. There is so much to be thankful for. We have our home, we have food on the table. Hubby and I are taking morning walks together. We are playing cards together as a family. I’ve even taken up giving Hubby a haircut again. Just don’t look at my shaggy head of hair.

Oh, but the table looks good! And for the record, this chicken was delicious.  A one-pan delight.

Lemon-Herb Roast Chicken Dinner
1 lb Baby Red Potatoes
2 medium Carrots
1/2 White Onion
2 tablespoons Butter
1-1/2 teaspoons Kosher Salt, divided
1 teaspoon Black Pepper, divided
5 Garlic Cloves
1 small Lemon
3-1/2 lb whole Chicken, giblets removed
5 sprigs fresh Thyme
1 sprig fresh Rosemary

Heat oven to 450-degrees. Spray a 13-inch by 9-inch (3 quart) casserole dish with cooking spray, set aside.

Scrub potatoes, cut in half and set aside. Peel carrots, cut into 1-inch cubed pieces; set aside. Peel onion, dice into pieces and set aside.

Melt butter. In a large bowl, mix the melted butter with 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir in the potatoes, carrots and onions. Pour vegetables into the prepared baking dish. Set aside.

Peel garlic cloves, set aside. Cut lemon into wedges, set aside.

Rub chicken all over with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Place thyme, rosemary, garlic and lemon wedges in cavity of chicken. If desired, tie legs together with 6-inch piece of cooking twine.

Place chicken, breast side down, on top of potato and vegetable mixture. Roast 30 minutes; carefully turn chicken breast side up. Continue to roast 25 to 35 minutes longer, until legs move easily when lifted or twisted (at least 165-degrees F in thickest part of thigh) and potatoes are tender.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen