Oven roasted chicken recipe

Roast Chicken Dinner

This roasted chicken recipe is so easy! A lemon garlic roast chicken dinner with vegetables that uses one pan (for easy clean up). The best part? Using a whole chicken means leftovers and a rich and healthy bone broth.
Course Main Course
Cuisine American
Keyword lemon garlic chicken, oven roasted chicken, roast chicken, roast chicken dinner, roasted chicken
Prep Time 25 minutes
Cook Time 2 hours
Resting time 15 minutes
Total Time 2 hours 25 minutes
Servings 4 servings
Calories 488kcal
Author Randa Derkson


  • 2 carrots quartered
  • 4 potatoes quartered
  • 2 celery stalks cut into 1/2 inch chunks
  • 2 beets quartered
  • 2 small onions cut into thick chunks
  • 2 tbsps olive oil
  • 1 large lemon
  • 9 sprigs thyme
  • 2 sprigs rosemary
  • 2 tsp  sea salt
  • 1 tsp  pepper
  • 1 whole chicken 3lbs
  • 4 cloves garlic smashed
  • 1/4 cup butter
  • 2 tsp  sage leaves chopped fined


  • 1/4 cup butter
  • 1 tsp  salt
  • 3 cloves garlic smashed and peeled


  • Preheat oven to 425
  • In a roasting pan, lay out the carrots, potatoes, celery and, beets. Do your best to cut all the vegetables in a similar size.
  • Drizzle olive oil over the vegetables and add the zest of 1/2 a lemon, 6 sprigs of thyme, 1 spring of rosemary, season with salt and pepper. Toss to coat.
  • Place the chicken on top of the vegetables and pat dry with a paper towel (both in the cavity and on the skin).
  • Cut the lemon in quarters, place half of the lemon in the chicken cavity along with the last of the rosemary, garlic cloves, and thyme.
  • Cut half the butter into small squares and place until the skin, along with some salt and pepper.
  • Rub the remaining butter over the skin, along with two sage leaves (cut small), the leaves from one sprig of thyme, salt, and pepper.
  • Roast in the oven for 20-25 minutes, or until skin browns.
  • While the chicken roasts, melt the butter in a saucepan and add the salt and garlic. Let it simmer on low for 10 minutes, then turn off the burner and remove from heat.
  • Take out the chicken, turn down the heat to 400 and baste with the butter.
  • Cook the chicken for 60 minutes, basting once or twice, or until the chicken's internal temperature reaches 165F.
  • Remove the chicken from the oven and let rest for 10-15 minutes.

Optional steps

  • The vegetables will be soft from all that butter, the chicken juices, etc so pour the juices into a saucepan.
  • Place the vegetables back in the oven and roast until crispy.
  • I boiled down the juices and topped with some more garlic and a little white wine as a sauce to pour over the chicken.


Weight Watchers Freestyle Points:


Serving: 11/4 of the dish | Calories: 488kcal | Carbohydrates: 48g | Protein: 31.1g | Fat: 19.8g | Saturated Fat: 7.5g | Cholesterol: 107.1mg | Sodium: 1315.8mg | Fiber: 9.1g | Sugar: 9.4g