Name: Lemon Herb Pot Roast Chicken
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 whole chicken (3–4 lbs) or bone-in chicken pieces; 2 lemons (sliced or halved); 6–8 garlic cloves (smashed); Fresh herbs (rosemary, thyme, parsley, or oregano); 2 tbsp olive oil; Salt and black pepper to taste; 1 onion (quartered); 2 carrots and 2 potatoes (optional, chopped); 1/2 cup chicken broth or water

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Lemon Herb Pot Roast Chicken is a comforting, aromatic dish that fills my kitchen with cozy, fresh flavors. Slow-roasted with garlic, lemon, and a mix of herbs, the chicken turns out juicy, tender, and infused with zesty, herby goodness. It’s the kind of meal I love to make when I want something hearty, simple, and perfect for sharing.

Why You’ll Love This Recipe

I love how this recipe delivers a full, flavorful roast chicken without any complicated prep. The lemon brightens the dish, while herbs like rosemary and thyme give it a savory, rustic feel. Everything roasts together in one pot—chicken, veggies, broth, and all—so clean-up is easy and the flavor is rich. Whether I serve it for Sunday dinner or prep it for the week, it’s always a winner. Lemon Herb Pot Roast Chicken

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Whole chicken (about 3–4 lbs) or bone-in chicken pieces
Lemons (sliced or halved)
Garlic cloves (smashed or whole)
Fresh herbs (rosemary, thyme, parsley, or oregano)
Olive oil
Salt and black pepper
Onion (quartered)
Carrots and potatoes (optional, for roasting alongside)
Chicken broth or water

Directions

I preheat the oven to 375°F (190°C).
I pat the chicken dry and season it all over (and inside, if using whole chicken) with salt, pepper, and olive oil.
I stuff the cavity (or layer the pan, if using parts) with lemon slices, garlic, onion, and fresh herbs.
In a large Dutch oven or roasting pan, I add a few more lemon slices, garlic cloves, and optional veggies like carrots and potatoes around the chicken.
I pour in a splash of chicken broth (about ½ cup) to keep everything moist during roasting.
I cover the pot with a lid or foil and roast for 45 minutes, then uncover and roast another 30–45 minutes, or until the skin is golden and crispy and the internal temperature reaches 165°F (74°C).
I let it rest for 10–15 minutes before carving and serving.

Servings and timing

This recipe serves 4–6 people. It takes about 15 minutes to prep and 1 hour 15 minutes to 1 hour 30 minutes to cook, depending on the size of the chicken.

Variations

I swap in bone-in chicken thighs or drumsticks for a quicker version.
I add fennel or sweet potatoes to the veggie mix for different flavors.
For extra lemon flavor, I squeeze fresh lemon juice over the chicken just before serving.
I sometimes finish the chicken under the broiler for 2–3 minutes for extra crispy skin.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm the chicken in the oven at 350°F (175°C) until heated through, or in the microwave for a quicker option. The meat also works great shredded into soups, wraps, or salads. Lemon Herb Pot Roast Chicken

FAQs

Can I use boneless chicken?

Yes, but it cooks faster. I check for doneness around the 35–45 minute mark, especially if using breasts or thighs.

Do I need to marinate the chicken?

No, the lemon and herbs infuse plenty of flavor while roasting. But if I have time, marinating for a few hours adds even more depth.

Can I make this ahead of time?

Yes, I roast the chicken and store it whole or sliced. I reheat it gently in the oven when ready to serve.

What herbs work best?

I usually go with rosemary, thyme, and parsley, but sage and oregano also work well. I use what I have on hand.

Do I need a Dutch oven?

No, any roasting pan or deep baking dish will work. I just cover it tightly with foil if there’s no lid.

Conclusion

Lemon Herb Pot Roast Chicken is one of my favorite dishes for when I want something flavorful, nourishing, and easy to throw together. The juicy chicken, fragrant herbs, and bright lemon come together perfectly in one comforting pot. It’s simple enough for a weeknight and impressive enough for guests—just the way I like it.

Lemon Herb Pot Roast Chicken

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Author: Olivia
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Yield: 4–6 servings
Category: Dinner
Method: Roasting
Cuisine: American

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Description

Lemon Herb Pot Roast Chicken is a cozy, one-pot meal featuring juicy roast chicken infused with lemon, garlic, and fresh herbs. It’s simple, flavorful, and perfect for both weeknight dinners and special occasions.

Ingredients

1 whole chicken (3–4 lbs) or bone-in chicken pieces
2 lemons (sliced or halved)
6–8 garlic cloves (smashed)
Fresh herbs (rosemary, thyme, parsley, or oregano)
2 tbsp olive oil
Salt and black pepper to taste
1 onion (quartered)
2 carrots and 2 potatoes (optional, chopped)
1/2 cup chicken broth or water

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Instructions

Preheat oven to 375°F (190°C).
Pat the chicken dry and season inside and out with salt, pepper, and olive oil.
Stuff the cavity (or layer the baking dish) with lemon slices, garlic, onion, and herbs.
Place chicken in a Dutch oven or roasting pan. Add extra lemon, garlic, and optional veggies around the chicken.
Pour broth into the pan to keep the chicken moist while roasting.
Cover with lid or foil and roast for 45 minutes.
Uncover and continue roasting for 30–45 more minutes, until the skin is golden and internal temperature reaches 165°F (74°C).
Let rest 10–15 minutes before carving and serving.