One Pan Lemon Herb Roasted Chicken

By: @mariehealthyhill Marie Hemphill

Let me set the scene: A kitchen filled with the mouthwatering aroma of herbs, crispy golden skin glistening like it’s posing for a magazine, and a family hovering like seagulls. Yes, friends, this is our signature Lemon Herb Roasted Chicken Dinner, a dish so impressive and foolproof that even my brother-in-law (aka Kitchen Rookie of the Year) nailed it on his first try.

Want golden, juicy, “I-must’ve-gone-to-culinary-school” chicken with perfectly roasted veggies—all in one pan? Let’s get into it and bon appétit!

One Pan Lemon Herb Roasted Chicken

Ingredients:

• 1 (4 - 5 lb) organic roasting chicken (discard pouch of giblets), washed, pat dry
• 1 lemon, zested then halved
• 1 tbsp fresh parsley, minced
• 1 tbsp fresh rosemary, minced
• 1 tbsp fresh thyme, minced
• 3 garlic cloves, peeled, minced
• 1 yellow onion, peeled and thickly sliced
• 1 sweet potato, chopped into large chunks
• 5 large carrots, chopped into large chunks
• 1 tbsp melted grass-fed butter (hello, Kerrygold magic)
• 1 tbsp avocado oil
• 1/2 to 1 tbsp black pepper
• 1 to 2 tbsp Celtic sea salt

Directions:

1. Preheat the oven to 425°F.
2. Prep the veggies:
   Place the onion, sweet potato, and carrots in a roasting pan. Drizzle with avocado oil, sprinkle with a pinch of salt and pepper, and toss to coat evenly.
3. Make the herb butter:
   In a small bowl, mix the minced parsley, rosemary, thyme, garlic, lemon zest, half the salt, and pepper. Add the melted butter to form a paste.
4. Herb love under the skin:
   Gently lift the skin on the chicken’s breast and thighs. Evenly distribute the herb butter paste under the skin—this will keep the meat juicy and flavorful.
5. Season and stuff:
   Liberally salt and pepper the inside of the chicken. Cut the lemon into quarters and place two quarters inside the chicken cavity. Rub the outside of the chicken with avocado oil and sprinkle with the remaining salt and pepper.
6. Assemble and roast:
   Place the chicken on top of the veggies in the roasting pan. Roast in the oven for about 1 hour and 15 minutes. Use a meat thermometer to check the center of the breast meat—it should read 165°F.
7. Rest and serve:
   Remove the chicken from the oven, tent it with aluminum foil, and allow it to rest for 10 minutes. This ensures all those flavorful juices stay locked in.
8. Garnish and enjoy:
   Carve the chicken and squeeze the roasted lemon quarters over the meat. Serve alongside the roasted veggies for a complete, one-pan masterpiece.

 Pro Tips to Level Up Your Chicken Game:

1. Golden Skin Without Burn:
   High heat (425°F) and avocado oil are your BFFs here. The oil’s high smoke point ensures golden skin without scorching.
2. Juicy Meat Every Time (No Brine Needed):
   Butter under the skin = built-in basting magic. Letting the chicken rest post-roast keeps it juicy.
3. Save Those Bones:
   Don’t toss the carcass! After dinner, simmer the bones with veggie scraps (onion skins, garlic peels, herbs) for 12-24 hours to make collagen-rich, nutrient-dense bone broth.

Why Organic?

Here’s the truth: you are what you eat… and so is your chicken. Organic, pasture-raised chickens eat clean, nutrient-rich diets—free of chemicals, antibiotics, and mystery feeds. When you use those bones for broth, you’re extracting every ounce of goodness:

• More vitamins and minerals
• Higher collagen content
• No unwanted toxins

So when you choose organic, you’re not just treating yourself—you’re doing your health (and tastebuds) a favor.

Final Thoughts: One Pan, One Heroic Dinner

There’s no fuss, no brining, and minimal cleanup. Just golden, juicy chicken with herby, buttery flavor that’ll have everyone asking for seconds. Plus, it’s a recipe even a kitchen rookie can conquer—I’ve got proof (shoutout to my brother-in-law).

So save the recipe, share it with your friends, and get ready to be the family favorite at the dinner table. Winner, winner, chicken dinner indeed!

(Don’t forget: Bones = Broth = Liquid Gold. You’re basically a food magician.)