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Spatchcocked Roasted Lemon Chicken with Potatoes and Carrots


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Well. I don’t know what kind of weather you’ve been having where you are, but here in Chicago, we’re receiving a little bit of a blizzard.

Are you looking for an easy to make supper for those busy weeknights? If so, try our this lemon roasted chicken recipe. Prep time is 15 minutes. Get in now on Foodal.

Actually, that’s not right. There’s nothing little about it. Six inches of fluffy white fell fast and furious through the end of my work day and into my commute, meaning what usually makes for a 30-minute drive became just under two hours, full of fishtailing and slushy slow-crawling and, well, clutching the steering wheel while fighting back tears.

Through all that time in the car, I spent a lot of time thinking, mainly about how only an idiot doesn’t fill up her gas tank the morning of a projected snowstorm.

That was quickly followed, though, by the list of people I could call if I hit empty before reaching an exit, and then a realization that I am blessed indeed.

One pan and sheet pan meals are often the best way to serve home cooked meals on busy weeknights. This lemon chicken with veggies recipe is no exception. In 15 minutes, you can have all of the ingredients ready to go, in the pan, and in the oven. Find it on Foodal now.

Also, I knew that if I ever did reach home again (and I was praying with all my heart and shaking hands that I would), there was a golden roasted chicken waiting for me.

The chicken, a shining triumph in my eyes, was the fruit of having Monday off work and spending the day – where else? In the kitchen.

My blogging friend, Macheesmo, recently posted his version of Roasted Lemon Chicken, and the moment I saw it, I knew I would make it. I mean, really, look at it!

Since he mentioned being inspired by Tyler Florence, I checked out Food Network as well, and what I created was a combination of the two recipes.

A colorful blend of baby potato types and carrots roasted in a cake pan | Foodal

It was, simply, delicious: moist, tender, garlicky, filled with refreshing citrus.

At first bite, it reminded me of those rotisserie chickens you can buy at the grocery store, which, if you were to spy on me when I need a fast meal, is the kind of thing you’d see me grabbing, along with a loaf of fresh, crusty Italian bread.

But a few more bites in, I realized it was better. Like, OH BOY, better. The-reward-at-the-end-of-a-long-commute better. Did-I-really-make-this better!?

I gave some to my brother, who raved and raved about how much he loved it and then e-mailed me this afternoon to say again it was amazing.

Home cooking is difficult on busy weeknights but sheet pan one pot meals are your ticket to getting dinner ready with minimal hassle. And this spatchcoked and lemon and herb roasted chicken recipe fits that bill nicely. Get the inside scoop on Foodal now.

And I knew, steadying my vehicle on the final hill, two stoplights before home, that it would be a warm, comforting, satisfying dinner on a night when I felt cold and wet and in need of something hearty.

Another thing you should know about this meal: it’s very easy. I promise.

You season the bird, stuff it with half a lemon, half a head of garlic, some herbs, and then you stick it in a roasting pan, surrounded by potatoes and carrots.

The veggies at the bottom support the carcass so that it doesn’t become drenched in its own juices; this is not an experiment in braising. We want a crispy skin.

Oh, and it goes fast. When I came home, all wanting to kiss the ground and collapse on the sofa, the roasted chicken was on the counter, completely eaten.

I’m just saying: You won’t want to wait on this one.

The Recipe

A roasted lemon chicken carcass over a bed of potatoes and carrots inside of a cake pan showcasing a crispy skin | Foodal

Roasted Lemon Chicken with Potatoes and Carrots

Votes: 1
Rating: 5
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Rate this recipe!

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A superbly roasted bird that tastes like it has been rotisseried by a fine restaurant.

Servings Prep Time
5 people 10 minutes
Cook Time Passive Time
1 hour 5 minutes
Servings Prep Time
5 people 10 minutes
Cook Time Passive Time
1 hour 5 minutes

A roasted lemon chicken carcass over a bed of potatoes and carrots inside of a cake pan showcasing a crispy skin | Foodal

Roasted Lemon Chicken with Potatoes and Carrots

Votes: 1
Rating: 5
You:

Rate this recipe!

Print Recipe

A superbly roasted bird that tastes like it has been rotisseried by a fine restaurant.

Servings Prep Time
5 people 10 minutes
Cook Time Passive Time
1 hour 5 minutes
Servings Prep Time
5 people 10 minutes
Cook Time Passive Time
1 hour 5 minutes

Ingredients


  • 4.5 pound


    free-range chicken

  • 1 teaspoon


    sea salt medium coarse and flaky preferred

  • 1/4 teaspoon


    garlic powder or more

  • 1/4 teaspoon


    onion powder or more

  • 1/4 teaspoon


    Freshly ground black pepper or more

  • 1


    lemon quartered

  • 1/2


    head garlic

  • 1/4 bunch


    rosemary

  • 1/4 bunch


    parsley

  • 1/4 cup


    olive oil

  • 3/4 pound


    red new potatoes chop to bit size if necessary

  • 3/4 pound


    fingerling potatoes chop to bit size if necessary

  • 1 pound


    carrots coarsely chopped or baby carrots


Servings: people


Units:

Instructions

  1. Preheat the oven to 375°F.

  2. Place the carrots and potatoes in the cake pan and toss with olive oil.

  3. Remove any pin feathers from the chicken. Spathock the bird by removing the backbone and crushing the rib cage. Season the cavity with salt and pepper, and then stuff the lemon quarters, garlic half (chop a garlic head right in half, easy as that) and herbs inside. Place the chicken, breast side up, in a roasting pan ON TOP of the carrots and potatoes.

  4. Season the whole thing with a fair amount of salt and pepper and the garlic and onion powders. Place in the oven.

  5. Roast the chicken and potatoes for approximately hours, or until a meat thermometer reads 150°F when inserted into the breast.

  6. Once the meat is fully cooked, remove the chicken to a platter and let stand for at least 10 minutes tented loosely with foil, so the juices settle back into the meat before carving. Serve with the roasted potatoes and carrots on the side.

Nutritional Information*

Nutrition Facts

Roasted Lemon Chicken with Potatoes and Carrots

Amount Per Serving

Calories 1180
Calories from Fat 666

% Daily Value*

Total Fat 74g
114%

Saturated Fat 20g
100%

Polyunsaturated Fat 1g

Monounsaturated Fat 9g

Cholesterol 361mg
120%

Sodium 742mg
31%

Potassium 884mg
25%

Total Carbohydrates 31g
10%

Dietary Fiber 5g
20%

Sugars 6g

Protein 79g
158%

Vitamin A
359%

Vitamin C
68%

Calcium
11%

Iron
35%

* Percent Daily Values are based on a 2000 calorie diet.

 

Cooking by the Numbers…

Step 1 – Prepare the Chicken

Wash the carcass and remove the gizzard, heart, and liver. Remove any remaining pin feathers.

Remove the wishbone. This is really optional but it makes carving the breast much easier and it is a quick process once you’ve done it a time or two.

Top view of a raw chicken being spatchcocked and the wishbone removed | Foodal

Spatchcock the chicken by cutting out the back bone with a pair of poultry shears and breaking the ribs. Again this is a super simple process that takes a minute or two once you’ve done it a few times. And I guarantee you’ll roast most of your chicken this way in the future. Here’s detailed instructions on how to do it.

Step 2 – Mise en Place

Preheat your oven to 375°F. I like to use a convection style toaster oven for small meals as they heat up quickly and don’t heat up the kitchen.

Chop any larger sized potatoes into thirds or quarters. Peel your carrots with a veggie peeler and chop into large chunks.

All the ingredients laid out for the Spatchocked Roasted Lemon Chicken along with a Japanese Gyuto kitchen knife along with an Oxo vegetable peeler | Foodal

The chef’s knife pictured here is a type of Japanese cooking knife called a Gyuto. This one features and traditional “wa” handle and is made by Yoshihiro and is one of my favorite cutting implements.

Assemble the rest of your ingredients to establish your mise en place.

Step 3 – Assemble

Place your chopped veggies into a lipped sheet pan, roasting pan, or as I did here, a 9 X 13 cake pan. Drizzle olive oil over the top and toss. 

A cake pan full of multicolored baby potatoes and carrots | Foodal

Stuff your herbs, garlic cloves, and lemons into what is left of the cavity.

The fresh rosemary and oregano along with lemon sections tucked in the cavity of the chicken | Foodal

Apply liberal amounts of medium flaky sea salt, fresh ground pepper, powdered garlic, and powdered onion. We are attempting to dry the skin out in the minimal amount of time like a dry brine would give you. But since we may have a hungry significant other or kids who believe they are “starving” we’re skipping the whole 24 hour brining process.

Top view of the slated and season chicken over veggies in a cake pan | Foodal

This dried skin will help to protect the interior and keep it moist while producing a crispy exterior…this is the antithesis of the slimy chicken skin that no one likes.

Step 3 – Roast

Place your bird into a full sized oven or a convection style toaster oven; the one shown below is the Breville Smart Oven Air and it’s a very handy piece of kit to have in the kitchen (especially during the holidays when you need extra oven space).

The roasted chicken is being removed from the Breville Smart Oven Air. A meat thermometer reads 150°F | Foodal

Bake until the breast temperature reaches 150°F and the dark meat ise around 185°F; this should take right at an hour. Check with an accurate meat thermometer and don’t overcook the breast!

Step 4 – Carving (Optional)

You can leave the carcass intact or you can seperate the thighs, drumsticks and wings as shown below.

Top view of a white plate with lemon chicken quarters and wings | Foodal
Use a sharp boning knife to separate the breast from the ribs into two halves.

Top down view of lemon roasted chicken breast sliced apart on a cutting board by a boning knife | Foodal

And then thinly slice across the grain for a nice presentation and easy consumption.

Oblique view of a lemon roasted chicken breast being sliced across the grain with a boning knife | Foodal

And voila, and juicy bird with a crispy exterior in a little over an hour. Enough to feed a family of four with minimal prep time.

A roasted lemon chicken carcass over a bed of potatoes and carrots inside of a cake pan | Foodal

How about you? How do you like to cook your chicken? Let us know in the comments below and make sure to check out all of our delicious poultry recipes!


Don’t forget to Pin It!

Do you want a tasty chicken dinner that takes only 10 minutes of prep time? One with meat overflowing with juicy goodness but also with a nice crispy skin? You really need to check out this roasted lemon chicken that is roasted over a bed of potatoes and carrots. A true one pan meal. Get this super easy recipe now.

Photos by Mike Quinn, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published December 16th, 2008. Revised and updated January 12th, 2018, with additional writing and editing by Mike Quinn.

*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

About Shanna Mallon

Shanna has a Masters in Writing through Depaul University. Her mantra? Restoring order and celebrating beauty through creative content, photography and food. Shanna’s work has been featured in Bon Appetit, The Kitchn, MSN.com, Everyday Health, Better Homes & Gardens, Houzz.com, Food News Journal, Food52, Zeit Magazine, Chew the World, Mom.me, Babble, Delish.com, Parade, Foodista, Entrepreneur and Ragan PR.



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