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Herb-Roasted Chicken with Lemon-Garlic Vegetables Recipe

Herb-Roasted Chicken with Lemon-Garlic Vegetables recipe


This is a yummy chicken dish with lemony, garlic veggies. You cook the chicken flat so it's crispy. The veggies are soft and tasty. It's good for dinner with family or friends.


1 whole chicken (approximately 1.5 kg)
4 medium carrots, cut into 2-inch pieces
500 g Brussels sprouts, halved
1 tsp cumin seeds
1 head of garlic, top sliced off
60 g unsalted butter, softened
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
1 large lemon, zested and juiced
1 tsp honey
100 ml olive oil
Salt and freshly ground black pepper
1 additional lemon, cut into wedges for serving


Preheat your oven to 200°C (390°F).
Prepare the chicken by placing it breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken over and press down on the breastbone to flatten it.
In a small bowl, mix together the softened butter, lemon zest, rosemary, thyme, salt, and pepper.
Gently separate the skin from the chicken breast and thighs. Spread the herb butter under the skin and on the outside of the chicken.
In a large roasting tray, combine the carrots, Brussels sprouts, and cumin seeds. Drizzle with olive oil, honey, half of the lemon juice, salt, and pepper, and toss to coat.
Place the chicken on top of the vegetables and put the tray in the oven. Roast for 40 minutes, or until the chicken's internal temperature reaches 74°C (165°F) and the skin is golden and crispy.
While the chicken is roasting, prepare the garlic by wrapping the head in foil and placing it in the oven alongside the chicken tray.
Once the chicken is done, let it rest for 10 minutes before carving. Meanwhile, squeeze the roasted garlic cloves out of their skins and mix with the remaining lemon juice to create a simple garlic-lemon sauce.
Serve the carved chicken with the roasted vegetables and garlic-lemon sauce. Garnish with additional lemon wedges and fresh herbs if desired.

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