Lemon Chicken with Roasted Vegetables

This makes a great roast any time of the year, but is especially good during the hotter months when doing a full roast can all a bit too much.This is quick and easy and uses minimum pans. It was the first meal I cooked when we arrived in Australia and they loved it!

  • 1 chicken (approx 1.5kg)
  • 1 whole lemon
  • Olive or rapeseed oil
  • sea salt and freshly ground black pepper
  • Dried tarragon or rosemary or herbs of your choice
  • 2 red onions, peeled and quatered
  • 1 sweet potato, peeled and cut into inch sized chunks
  • 8 small potatoes, leave skins on and cut into quarters
  • 6 gloves of garlic with skin on and slightly crushed with side of knife
  • 2-3 carrots peeled and cut into chunks
  • 1 butternut squash peel, deseed and cut into inch and a half size chunk
  • 1 red pepper deseeded and cut into inch pieces


  1. Pre-heat oven to 190 °C / Fan 170 °C prepare the chicken by washing in cold water and removing any giblets etc. dry with a paper towel and place on a roasting dish. Season with salt and pepper and sprinkle with herbs. Drizzle with oil and rub into the skin of the chicken. Meanwhile warm the lemon in the microwave for 30 seconds or in a pan of boiling water for 2 mins. Carefully pierce the lemon with a fork and place inside the cavity of the chicken.This not only allows the lemon vapours to seep into the chicken meat but also starts to cook the chicken from the inside out, speeding up the cooking process. Place in the oven for 1hr 20mins.
  2.  Prepare vegetables as stated in the ingredients list and place on a baking tray, drizzle with olive oil and season with salt and pepper and some dried herbs of your choice. Toss the vegetables in the seasoning and oil and spread them out on the baking sheet. Put the veg in the oven 35 mins after the chicken has gone in, cook for approx 45-60 mins, turning the veg a couple of times during cooking.
  3. You will be able tell when the chicken is ready by inserting a skewer into the centre of the leg of the chicken, if cooked the juices should run clear. Cover and leave to rest for 15mins while the roasted veg finish off.
  4. We served this with a mixed salad and balsamic dressing…place it all in the middle of the table and tuck in!

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