Roasted Chicken With Lemon and Fresh Herbs

Recipe by Lennie
READY IN: 1hr 30mins




  • Please note you won't use the entire bunches of both herbs, but you do need a fair amount.
  • Preheat oven to 400°F, have ready a shallow roasting pan.
  • Cut the potatoes, sweet potatoes and parsnips into chunks about one-inch square.
  • Place the potatoes, sweet potatoes, parsnips, two onions (peeled and quartered) and 4 of the garlic cloves in the shallow roasting pan; sprinkle generously with coarse (kosher) salt and freshly ground black pepper, then drizzle with a few teaspoons of olive oil; toss with your hands to coat all the veggies.
  • Nestle one sprig of fresh rosemary and one sprig of thyme into the veggies, then set pan aside.
  • On a cutting board, quarter one of the lemons (unpeeled) into wedges, slice the remaining 2 garlic cloves in half (leave skins on), then place the remaining onion quarters beside them, along with several sprigs of fresh rosemary and fresh thyme; sprinkle these items generously with salt and pepper.
  • Traditionally, you salt and pepper the inside of a chicken to be roasted; I find this very awkward to do so I salt and pepper what I'm going to stuff inside the bird, instead.
  • Now stuff all into the cavity of the chicken and then truss (tie up with kitchen string) the bird, if desired (it's not necessary); my grocery store sells birds already trussed so I just have to slip the tips of the drumsticks out from the under the string then tuck them back in when I'm done.
  • Place chicken atop the vegetables in the roasting pan.
  • Juice the remaining lemon; chop up some fresh rosemary and fresh thyme.
  • Rub the juice all over the chicken, then drizzle a couple of tablespoons of olive oil over the bird; sprinkle with the fresh herbs, then the paprika, then the salt and pepper.
  • Roast in preheated oven for 40 minutes, then reduce the heat to 375°F and continue to roast another 30 minutes or so, until the juices around the thigh run clear; a smaller bird may only take another 20 minutes, while a larger bird could require another 40 minutes.
  • When chicken is done, remove it to a cutting board and cover with a tent of foil to keep warm; let chicken sit for 15 minutes before carving.
  • While chicken is resting, give the veggies a good stir in the roasting pan (there will be lots of flavourful chicken juices in the pan) and return to oven.
  • After chicken has rested, carve bird, place on platter, remove veggies from oven, and serve.
  • This smells incredible as it roasts, so expect the folks at your dinner table to be extremely eager to dig in!