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When it comes to comfort food, few dishes evoke the warmth and nostalgia of a pot roast chicken. This culinary classic is not just a meal; it’s an experience that brings families together around the dinner table, filling homes with the delightful aroma of slow-roasted goodness. The Lemon Herb Pot Roast Chicken takes this traditional dish to new heights by infusing it with a zesty brightness and fragrant herbs, creating a beautifully balanced flavor profile that tantalizes the taste buds.

Lemon Herb Pot Roast Chicken

Discover the joy of family meals with this Lemon Herb Pot Roast Chicken that combines comfort and flavor. This recipe elevates the classic pot roast with zesty lemon and aromatic herbs, promising tender, juicy chicken with a crispy golden skin. Alongside a vibrant vegetable medley of carrots, potatoes, and onions, every bite offers a delightful balance of savory and refreshing tastes. Perfect for special occasions or cozy dinners, it's a culinary experience you'll cherish. Enjoy the warmth and love that comes from gathering around the table with this delicious dish!
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Ingredients
  

1 whole chicken (about 4-5 lbs)

1 large lemon, zested and juiced

4 cloves garlic, minced

2 tablespoons fresh rosemary, finely chopped

2 tablespoons fresh thyme, finely chopped

1 tablespoon fresh parsley, finely chopped

2 teaspoons sea salt

1 teaspoon black pepper

1/4 cup olive oil

1 cup chicken broth

1 tablespoon Dijon mustard

4 large carrots, peeled and cut into chunky pieces

3 large potatoes, cut into quarters

1 large onion, cut into wedges

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Marinade: In a small bowl, combine the lemon zest, lemon juice, minced garlic, rosemary, thyme, parsley, sea salt, black pepper, and olive oil. Mix well to create a zesty marinade.

      Marinate the Chicken: Pat the chicken dry with paper towels. Rub the marinade all over the chicken, ensuring you get some underneath the skin for maximum flavor. Let it marinate for at least 30 minutes (or ideally, refrigerate for a few hours or overnight for deeper flavor).

        Prepare the Vegetables: In a large roasting pan, place the carrots, potatoes, and onion. Drizzle with a bit of olive oil and sprinkle with salt and pepper. Toss to combine.

          Add the Chicken: Place the marinated chicken on top of the vegetables in the roasting pan. If there is any remaining marinade, pour it over the chicken.

            Add Broth and Mustard: In a small bowl, mix the chicken broth with Dijon mustard. Pour this mixture around the chicken in the pan, ensuring not to wash off the marinade on the chicken.

              Roast the Chicken: Cover the roasting pan with aluminum foil and place it in the preheated oven. Roast for about 1 hour. After the hour, remove the foil and roast for an additional 30 minutes, or until the chicken is golden brown and the internal temperature reads 165°F (75°C).

                Rest and Serve: Once done, remove the chicken from the oven and let it rest for about 15-20 minutes before carving. This allows the juices to redistribute for a moist chicken.

                  Enjoy: Serve the Lemon Herb Pot Roast Chicken with the roasted vegetables drizzled with pan juices and garnished with extra fresh herbs if desired.

                    Prep Time, Total Time, Servings: 30 mins | 2 hours | 4-6 servings