Lemon & Herb Roasted Chicken with Rosemary Potatoes

Roast chicken is one of the best comfort foods to serve on a cold fall or winter day. While cooking, your house smells amazing, and there are so many things you can do with any leftover meat.

Tip: If necessary, loosely cover the chicken with aluminum foil after 45 minutes to prevent over-browning.

Note from our functional medicine Los Angeles experts: Herbes de Provence is an herb mixture often used in French cuisine that typically will contain a blend of rosemary, thyme, basil, tarragon, savory, marjoram, oregano, lavender and/or bay leaf depending on the brand you purchase.

  1. Prep time: 15 minutes
  2. Cook time: 1-1-1/2 hours*
  3. Serves: 4-6

*Actual cook time will vary depending on several factors, including starting internal temperature, size of the bird, and fluctuations in cooking temperatures from oven to the next. For best results, our functional medicine Burbank professionals recommend using an instant-read thermometer to check the temperature after 1 hour and adjusting the final cook time as needed.*

Ingredients:

  1. 2 whole lemons, preferably organic
  2. 2 medium yellow onions, sliced 1/4” thick
  3. 1/4 c. extra virgin olive oil, divided
  4. 2 T. unsalted butter, room temperature
  5. 1 T. Herbes de Provence
  6. 1 t. garlic powder
  7. 1 t. onion powder
  8. Sea salt and black pepper, to taste
  9. 1 whole roasting chicken (approximately 4-5 lbs.)
  10. 4 large rosemary sprigs, torn into smaller pieces, divided
  11. 1 lb. baby potatoes, scrubbed or medium potatoes cut into quarters
  12. 1 T. whole peppercorns
  13. 1/2 c. low-sodium chicken broth, preferably organic

Directions:

  1. Place the top oven rack in the center position and pre-heat the oven to 400°F. Zest one of the lemons with a microplane and cut the rest of it into quarters. Set the zest and lemon aside.
  2. Slice the remaining lemon into 1/4-inch-thick slices and arrange on the bottom of a large, oven-safe skillet, along with the sliced yellow onion. Set aside.
  3. In a small bowl, combine 2 tablespoons of olive oil with the lemon zest, butter, Herbes de Provence, garlic powder, and onion powder. Season to taste with salt and black pepper and stir with a fork to create a paste.
  4. Place the chicken on top of the onions and lemon in the skillet and gently massage 1-2 tablespoons of the lemon-butter mixture under the skin. Spread the remaining mixture all over the outside of the chicken in an even layer.
  5. Stuff the chicken with the quartered lemon and 1/3 of the rosemary sprigs. Secure the legs together with kitchen string.
  6. In a large glass bowl, toss the baby red potatoes with the remaining olive oil and fresh rosemary. Season with salt and black pepper, as desired.
  7. Nestle the seasoned potatoes around the chicken before adding the chicken broth and whole peppercorns. Place the skillet in the preheated oven to roast for one hour.
  8. After an hour, remove from oven and check for doneness by inserting an instant-read thermometer between the leg and breast, but not against the bone.

    Note:Chicken should reach an internal temperature just below 165°F before removing from the oven. The temperature will rise several degrees as it rests.

  9. Let the chicken rest for 5-10 minutes before carving. Serve immediately topped with some of the juices from the skillet and the roasted rosemary potatoes on the side. Enjoy!

At Functional Medicine Los Angeles, we believe that great health starts with the food you enjoy. This recipe prepared by our functional medicine Studio City experts highlights how simple, nutritious ingredients can come together to create a meal that’s both delicious and supportive of your well-being.

Explore how our functional medicine doctors can guide you in creating meals and habits that align with your health goals.

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