Oven Roasted Whole Lemon Pepper Chicken and Veggies
Transform your weeknight dinner with this flavorful Oven Roasted Whole Lemon Pepper Chicken and Veggies recipe, a one-pan meal that’s as impressive as it is easy to prepare. This dish features a juicy, golden-brown whole chicken infused with the zesty brightness of fresh lemons, aromatic rosemary, and a buttery lemon pepper seasoning. Surrounding the chicken are perfectly roasted carrots, baby potatoes, zucchini, and red onions, all caramelized to perfection in the savory pan juices. With just 20 minutes of prep time and the convenience of a single roasting pan, this hearty dish delivers incredible flavor while keeping cleanup minimal. Perfect for family meals or gatherings, it’s the ultimate combination of wholesome, comforting, and gourmet—a true showstopper!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 5-6 lbs whole chicken
- 2 whole lemon
- 4 tablespoons olive oil
- 6 whole garlic cloves
- 4 tablespoons unsalted butter
- 1 tablespoon lemon pepper seasoning
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 sprigs fresh rosemary
- 4 medium carrots
- 1.5 pounds baby potatoes
- 2 small red onion
- 1 medium zucchini
Instructions
Preheat your oven to 375°F (190°C).
Pat the whole chicken dry with paper towels. Remove the giblets from the cavity if present.
Slice one lemon in half and another into thin slices. Stuff the cavity of the chicken with the lemon halves, 4 garlic cloves, and 2 sprigs of rosemary.
Gently loosen the skin of the chicken by sliding your hand between the meat and the skin, being careful not to tear it. Slide small pats of butter (about 2 tablespoons total) under the skin, spreading it evenly.
Rub the exterior of the chicken with olive oil (about 2 tablespoons), then season all over with lemon pepper seasoning, salt, and black pepper.
Tie the chicken legs together with kitchen twine and tuck the wings under the body. Place the chicken breast-side up in the center of a large roasting pan.
Prepare the vegetables: Peel and chop the carrots into 2-inch pieces. Halve the baby potatoes, slice the red onions into wedges, and dice the zucchini into thick chunks.
In a large mixing bowl, toss the prepared vegetables with the remaining 2 tablespoons of olive oil, a pinch of salt, and black pepper.
Distribute the vegetables around the chicken in the roasting pan. Add the lemon slices, remaining rosemary sprigs, and 2 whole garlic cloves to the vegetables for extra flavor.
Roast everything in the preheated oven for about 1 hour and 30 minutes, or until the thickest part of the chicken thigh registers 165°F (74°C) on a meat thermometer.
Every 30 minutes, baste the chicken with the juices that accumulate in the roasting pan to keep it moist.
Once cooked, let the chicken rest for 15 minutes before carving. Serve with the roasted vegetables and pan juices spooned over the top for added flavor.
Nutrition Facts
Calories |
2100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.3 g | 159% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 7463 mg | 324% | |
| Total Carbohydrate | 203.6 g | 74% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 43.0 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 387 mg | 30% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 5248 mg | 112% | |
*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.
