Whole Roast Lemon Chicken
This is hardly a recipe. Just stick a lemon and onion inside a chicken, sprinkle with herbs, toss in a few veggies and roast it. My kind of “recipe”. My mother in law swore that cooking a chicken with an onion in it was the key to tenderness. I use a Lemon and an Onion because I have to do it just a wee bit better than she does, obviously. On weeks I need a lot of double duty ingredients I like to roast up a few whole Organic Chickens and use the leftovers to make lots of easy prep recipes. Lemon Chicken Soup, Roasted Vegetable Soup and Mexican Chicken Salads all come together fast if you can manage to salvage some leftovers from this meal. Sometimes I hide a chicken in the fridge so I have leftovers on hand to make sandwiches or soups. This Lemon Roasted Chicken version adds a nice tang to the flavor of the chicken and the lemon gets nice and hot to help cook the chicken from the inside. Pop a few of these in the oven on Sunday afternoon to use the leftovers all week. You can make Autumn Roast Vegetables in separate pans or toss all the Veggies in with the Chickens. They get a bit mushy this way so I usually do some with the Chicken to be eaten that night and a pan or two by themselves.
Lemon Roasted Chicken
Prep
Cook
Total
Yield 8 -10 servings
If you want a lot of leftover Veggies, roast a pan or two separately from the Chickens.
Ingredients
- 2-3 Whole Organic Chickens
- 2-3 Onions, peeled but left whole
- 2-3 Lemons, stabbed a few times with a knife
- Braggs Herb Mix or a Mix of Dried Herbs to rub
- 8-10 cups mixed Root Vegetables:
- Sweet Potatoes
- Celery
- Carrots
- Parsnips
- Potatoes
- Onions
- Olive Oil
- Salt and Pepper
Instructions
- Heat the oven to 200c or 400f
- Put a whole peeled Onion in the back cavity and a whole Lemon in the main cavity of each Chicken
- Divide the cut Vegetables evenly between 2 or three roasting pans and set one whole Chicken over the Vegetables or roast part of the Vegetables separately for bout 40 minutes on a cookie sheet
- Drizzle both the Veggies and the Chicken with 1/4 cup Olive Oil and rub the Herb Mix and Salt and Pepper onto each Chicken
- Cook 11/2 hour until juices run clear when pierced by the leg or internal temp is 165f
- Let sit for a few minutes before carving, discarding the Lemon
Hi Heather, I decided follow your menu for a week and love the recipes planned. I can’t find the shopping list. I’d like to go to the store once at the beginning of the week and get everything at once. Is there a shopping list for the whole week? Thanks for all the great recipes and ideas!