Uploaded May 2025 | Updated September 2026, 29 minutes ago
This was a simple variation of a Pioneer Woman recipe. I substituted thyme for rosemary. The lemon zest and juices made this chicken moist and gave it a nice fresh taste. The roasted veggies with it were divine!
Ingredients:
1 whole roasting chicken
5 Yukon gold potatoes, cut into 1 inch squares
12 ounces salted butter, softened
2 lemons, zested and cut in half
Juice from one of the lemons
1/2 bag baby carrots
2 onions, roughly chopped
5 sprigs fresh thyme, minced
salt and pepper to taste
Directions:
1. Preheat oven to 425 F.
2. Line bottom of a 5 quart roasting pot with the potatoes, onions, and carrots.
3. Mix softened butter, lemon zest, and thyme. Rinse and pat dry the chicken, then smear the butter mixture all over the outside and inside of the chicken. Add chicken to roasting pot.
4. Pour lemon juice over the chicken and then stuff as many of the lemon halves inside the chicken as you can.
5. Salt and pepper to taste.
6. Bake in the oven for 1 hour and 15 minutes. Turn off the oven and let it sit for another 15 minutes.
This was a simple variation of a Pioneer Woman recipe. I substituted thyme for rosemary. The lemon zest and juices made this chicken moist and gave it a nice fresh taste. The roasted veggies with it were divine!
Ingredients:
1 whole roasting chicken
5 Yukon gold potatoes, cut into 1 inch squares
12 ounces salted butter, softened
2 lemons, zested and cut in half
Juice from one of the lemons
1/2 bag baby carrots
2 onions, roughly chopped
5 sprigs fresh thyme, minced
salt and pepper to taste
Directions:
1. Preheat oven to 425 F.
2. Line bottom of a 5 quart roasting pot with the potatoes, onions, and carrots.
3. Mix softened butter, lemon zest, and thyme. Rinse and pat dry the chicken, then smear the butter mixture all over the outside and inside of the chicken. Add chicken to roasting pot.
4. Pour lemon juice over the chicken and then stuff as many of the lemon halves inside the chicken as you can.
5. Salt and pepper to taste.
6. Bake in the oven for 1 hour and 15 minutes. Turn off the oven and let it sit for another 15 minutes.
