Marinated Roast Chicken
Transform dinnertime into a flavorful feast with this Marinated Roast Chicken, a recipe that combines tender, juicy meat with a symphony of aromatic herbs and spices. The chicken is bathed in a savory marinade of olive oil, fresh lemon juice, soy sauce, garlic, honey, and fragrant rosemary and thyme, ensuring every bite is infused with zesty, herbaceous flavors. Roasted to golden perfection alongside caramelized carrots and potatoes, this dish is both hearty and wholesome. Perfect for a family dinner or special occasion, this recipe is an effortless way to impress with just 20 minutes of prep time. Don’t forget to baste the chicken for that irresistible crispy skin! Serve it with the roasted vegetables for a comforting and complete meal that’s sure to become a household favorite.
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Recipe Information
Ingredients
- 1 4-5 lbs Whole chicken
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 2 tablespoons Soy sauce
- 4 cloves Garlic cloves, minced
- 2 tablespoons Fresh rosemary, chopped
- 2 tablespoons Fresh thyme, chopped
- 1 teaspoon Paprika
- 1 teaspoon Ground black pepper
- 1 teaspoon Salt
- 1 tablespoon Honey
- 1 Lemon, sliced
- 1 Onion, quartered
- 3 Carrots, peeled and cut into chunks
- 4 medium Potatoes, cut into chunks
Instructions
Clean the whole chicken by removing any excess fat or giblets. Pat it dry with paper towels.
In a small bowl, combine olive oil, lemon juice, soy sauce, minced garlic, rosemary, thyme, paprika, ground black pepper, salt, and honey to create the marinade.
Place the chicken in a large resealable plastic bag or a dish. Pour the marinade over the chicken, making sure it is evenly coated. Seal the bag or cover the dish, and refrigerate for at least 4 hours, preferably overnight.
Preheat your oven to 375°F (190°C).
Take the marinated chicken out of the refrigerator and let it come to room temperature for about 30 minutes.
Place the chicken in a roasting pan. Stuff the cavity with the lemon slices and quartered onion. Arrange the carrots and potatoes around the chicken in the pan.
Brush some of the remaining marinade over the chicken and vegetables.
Roast the chicken in the preheated oven for 1 hour and 30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured in the thickest part of the breast or thigh.
Baste the chicken with pan juices every 20-30 minutes for extra flavor and to keep it moist.
Remove the chicken from the oven and let it rest for 10-15 minutes before carving. Serve with the roasted vegetables and your choice of side dishes.
Nutrition Facts
Calories |
1374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 3903 mg | 170% | |
| Total Carbohydrate | 175.8 g | 64% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 42.0 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 4381 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
