Review Your Order
Close

Shopping Cart

Roast Chicken with Lemon and Herbs

Serves: Makes 4 to 6 servings

Ingredients:

  • 1 (3½- to 4-pound) chicken
  • 4 lemons, cut in half
  • 1 sprig each rosemary, thyme, oregano and parsley
  • 2 teaspoons salt, divided
  • 2 teaspoons pepper, divided
  • 6 tablespoons olive oil, divided
  • ½ cup chopped mixed herbs
  • 8 shallots, peeled
  • 16 baby parsnips, peeled


Procedures:

Preheat oven to 450°F.

Rinse the chicken well and pat dry.

Squeeze the juice from 2 lemon halves into the chicken cavity, and put the two halves in as well. Add the herb sprigs and 1 teaspoon each salt and pepper.

Loosely tie the legs together with kitchen twine and tuck the wings under the chicken. Rub 3 tablespoons olive oil over the chicken to coat, then sprinkle with the chopped herbs and 1 teaspoon each salt and pepper.

Coat the bottom of the braiser with the remaining olive oil. Place the chicken in the braiser and surround it with the shallots, parsnips and remaining lemon halves.

Roast in the oven at 450°F for 15 minutes. Lower heat to 350°F and roast 45 minutes more, or until chicken is cooked through. Serve surrounded by the vegetables and lemons.

by Le Creuset

These Are Perfect For This Recipe

OXO Perfect Cut Twine Dispenser

Stars: 5.0

New This handy twine dispenser makes it easy to truss birds for roasting, stuff roasts, tie herbs into bundles and more. Thanks to the integrated cutter, it’s easy to dispense just the right amount of twine each time. Cutter can be used to snip twine... More About OXO Perfect Cut Twine Dispenser »

1669530
Standard Shipping Rates Apply
In Stock and Ready to Ship
 
 
Registry Management: Multiple Registries
Close

Choose a Registry

We've found more than just one registry in your account. Which registry would you like to choose?

Registry Management: Multiple Registries
Close

Choose a Registry

We've found more than just one registry in your account. Which registry would you like to choose?