Healthy Lemon Roasted Chicken with Vegetables is a staple in our house! We make it at least once a month year-round. This recipe is easy to prepare and filled with nourishing ingredients. Great for anyone who is gluten-free, Paleo, or on Whole30!
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🍴Ingredient Notes
- Whole Chicken - Whenever I purchase meat, I try to find the highest quality. Butcher Box and Bell & Evans are my favorite brands for chicken.
- Diced Yukon Gold Potatoes - Any potatoes will work for this recipe, but these are my favorite!
- Carrots, Celery, Onion - Chopped into small bite size chunks!
- Lemon, Juiced - Fresh is best, but you can use store bought lemon juice.
- Olive Oil - You can also use avocado oil.
- Dried Thyme - Or sub with 1 tablespoon fresh thyme. (Feel free to add more!)
🍴Step by Step Instructions
Step 1:
Start by preparing the vegetables. Chop and measure out the carrots, potatoes, celery, and onion. Place in a large mixing bowl. Next, drizzle on the olive oil. Stir well, then add in the salt, thyme, garlic powder, and black pepper. Set aside while you prepare the chicken.
Step 2:
Place the chicken into a large roasting pan. (Wings up!) Make sure you remove any giblets. Add the lemon juice, olive oil, and seasoning to a small bowl. Whisk together and drizzle over top of the chicken.
Step 3:
Next, spread the vegetables around the chicken, and bake at 375 degrees for about 1 hour. (About 20-25 minutes per pound.) Remove from the oven, and check to make sure it's fully cooked through - internal temperature should be 165 degrees.
What sides work well with this recipe?
Helpful Tips
- Make sure you remove the bag of giblets from the inside of the chicken before baking.
- Save the bones of the chicken for broth!
- Place the squeezed lemon inside of the chicken for extra flavor.
- Stir the vegetables halfway through to make sure they cook evenly!
- Use a meat thermometer to check the internal temperature is 165 degrees before serving.
- You can tie the legs together with twine before roasting to help it cook more evenly.
How to store leftovers
Leftover chicken should be removed from the bone and stored in an air tight container in the refrigerator. I save the bones and add them right into my crockpot with water to make bone broth! Store leftover vegetables in a separate air tight container in the refrigerator. Both will last about 5 days.
You can also freeze leftovers in a freezer safe container for up to 2 months!
More chicken recipes!
- Gluten-Free Chicken Cutlets
- Baked Chicken Tacos with Peach Salsa
- Whole30 Lemon Thyme Chicken Wings (Air Fried)
- Paleo Chicken Cacciatore Recipe
- Healthy Pesto Pasta with Asparagus and Chicken
After you make this Healthy Lemon Roasted Chicken with Vegetables, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love it as much as I do!
Recipe
Healthy Lemon Roasted Chicken with Vegetables
Equipment
- 1 Large Roasting Pan
Ingredients
Chicken
- 3-4 Pound Whole Chicken Make sure you remove the giblets!
- ½ Lemon, Juiced
- 1 Tablespoon Olive Oil Or sub with avocado oil.
- ½ Teaspoon Salt
- ½ Teaspoon Dried Thyme Or sub with 1 tablespoon fresh thyme.
- ¼ Teaspoon Garlic Powder
- ¼ Teaspoon Black Pepper
Vegetables
- 4 Cups Diced Yukon Gold Potatoes
- 1+½ Cups Chopped Carrots
- 1 Cup Chopped Celery
- 1 Sweet Onion, Diced
- 1 Tablespoon Olive Oil
- ½ Teaspoon Salt
- ½ Teaspoon Dried Thyme
- ¼ Teaspoon Garlic Powder
- ¼ Teaspoon Black Pepper
Instructions
- Start by preparing the vegetables. Chop and measure out the carrots, potatoes, celery, and onion. Place in a large mixing bowl.
- Next, drizzle on the olive oil. Stir well, then add in the salt, thyme, garlic powder, and black pepper. Set aside while you prepare the chicken.
- Place the chicken into a large roasting pan. (Wings up!) Make sure you remove any giblets.
- Add the lemon juice, olive oil, and seasoning to a small bowl. Whisk together and drizzle over top of the chicken.
- Next, spread the vegetables around the chicken, and bake at 375 degrees for about 1 hour. (About 20-25 minutes per pound.)
- Remove from the oven, and check to make sure it's fully cooked through - internal temperature should be 165 degrees.
Notes
Helpful Tips
- Make sure you remove the bag of giblets from the inside of the chicken before baking.
- Save the bones of the chicken for broth!
- Place the squeezed lemon inside of the chicken for extra flavor.
- Stir the vegetables halfway through to make sure they cook evenly!
- Use a meat thermometer to check the internal temperature is 165 degrees before serving.
- You can tie the legs together with twine before roasting to help it cook more evenly.
Becky
I am a pancreatic cancer survivor and I am so grateful for your recipes.
Mariah Mandile
That is absolutely AMAZING!! I'm so glad you've been enjoying my recipes. (: