• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Side of Veggies

Side of Veggies

  • Home
  • About
  • Recipe Index
  • FAQ
  • Blog
  • Roasted Chicken Stock

    Making homemade chicken stock is by far the easiest way to get as much as…

  • Summer Lemon-Herb Zucchini

    The staple side dish to a summer dinner. With an abundance of seasonal zucchini, this…

  • Roasted Garlic & Lemon Hummus
    Roasted Garlic-Lemon Hummus

    This classic dip is full of fresh flavors that take standard hummus to another level.…

  • Roasted Garlic

    There is nothing better in the world than a bulb of roasted garlic on the…

  • Chicken Wonton Soup
    Spicy Chicken Wonton Soup

    A blast of authentic Asian flavors will make you question if you really ever need…

Home / American / Lemon-Herb & Pesto Roasted Chicken

Lemon-Herb & Pesto Roasted Chicken

American, Chicken, Comfort, Dish Prep, Holiday, Main Dish, onions

  • Facebook
  • Pinterest

This roasted chicken is simple, light and full of Spring flavors. It’s also the perfect centerpiece to a last minute family gathering while putting the store bought rotisserie chicken to shame. 

As we enter into Spring, get ready for the light, herbaceous and citrusy recipes. This roasted chicken is super simple, yet, show stopping. It’s lean, flavorful and it a GREAT way to kick off the spring season for a ton of different reasons. 

Learning how to roast a chicken is probably one of the smartest techniques you can master. Here’s why:

  • It’s a beautiful centerpiece to the dinner table that looks like you spent all day working on it.
  • Hardly anyone (meat eaters, that is) will complain about this perfectly cooked protein .
  • It’s meant to be added to so many leftover meals.
  • This is a recipe where NOTHING goes to waste (not even the bones).
  • And, it’s inexpensive as your dollar stretches pretty far with just one single recipe.

So now that we know WHY you should make this recipe, let’s talk about the HOW… 

This was honestly the first time I made a whole roasted chicken alone. And I bought 2 or 3 because I wanted to PERFECT the recipe. I get it, you can stop by the store on a week night and pick up a rotisserie chicken and call it a day. This is so much better than your store bought rotisserie. You will be super proud of serving it to your family, freshly made. 

Don’t get me wrong, I LOVE store rotisserie chickens when the craving strikes. They’re convenient, versatile and juicy. The problem I run into more often than not is that I start breaking them down (either hot or cold) and they are greasy and somewhat small in size. When I learned how to make my own, I noticed a lot less goo and grease and the bone to meat ratio seemed to be better. Now, I could be wrong or just selected a bulked up bird, but the fact is, there was a difference in the freshness and the taste, and that I loved. 

Don’t over think this. The reason I am sharing this recipe is because I really wanted to make a full blown turkey but went the chicken route instead to understand the fundamentals of cleaning and prepping a bird. This process is not meant for those who have a weak stomach. You do have to stick your whole hand in the cavity and check to see if there are packaged giblets inside. You should store these in the fridge and keep these for sauce or stock. You also want to check that all organs are removed. Make sure the cavity is cleared of everything before washing the chicken. 

Yes, you do need to rinse off the chicken. A simple rinse under cold water is fine but be sure to use a large amount of paper towels to dry off the chicken after it has been rinsed. That’s it. That is the hardest part of the prep process.

There are also tons of ways to make roasted chicken such as the flavors you add and the pans you use. I’ll talk more below about what was best in this scenario and probably found in most households. I also used whatever I had on hand for flavoring. I always have lemons or some sort of citrus available in my kitchen (or bar). In this case I also had thyme, rosemary, pesto and root vegetables that needed to be used. That’s how I came up with lemon herb chicken (a pretty classic flavor) because I needed to use up what was slowly dying in my fridge. Get creative and smart about what’s in your kitchen or pantry. There are no right or wrong recipes if you combine herbs, vegetables and a splash of citrus. 

Last but not least, before starting this recipe, prepare to be amazed how this one process can bring you a few different meals. Bake a whole chicken with the “waste not, want not” mindset because it will bring you fulfillment in knowing you brought more meals to the table with something as simple as a chicken. Save it all! Even the ends to the vegetables you cut up need to go into a bag with the onion peels and the drippings. I warn you now so you can thank me later.

No ratings yet

Lemon-Herb & Pesto Roasted Chicken

Print Recipe
This roasted chicken is simple, light and full of Spring flavors. It’s also the perfect centerpiece to a last minute family gathering while putting the store bought rotisserie chicken to shame. 
Prep Time:20 mins
Cook Time:2 hrs

Ingredients

  • 3 medium carrots peeled
  • 2 medium parsnips peeled
  • 1 large onion red, white or yellow
  • 2 medium celery stocks (optional)
  • 2 large lemons 1 sliced, 1 quartered
  • 4-6 cloves garlic peeled
  • 1-2 tablespoons olive oil extra virgin
  • 1 4-5 pound whole chicken with skin and bones
  • 2 tablespoons butter (more if desired)
  • ¼-⅓ cup basil pesto
  • herbs, sprigs or small bunches of choice
  • 1 teaspoon oregano dried
  • 1 teaspoon thyme dried
  • 1 teaspoon garlic powder or 1 tablespoon granulated
  • salt to taste
  • pepper to taste
  • olive oil if desired

Instructions

  • Preheat over to 375°
  • Clean, peel and prep all base vegetables. Cut carrots, parsnips, celery, and peeled onions into equal size pieces and keep them rather large and roughly cut. Peel garlic cloves and slice lemons.
  • Using a 1 1/2” – 2” deep 13” x 9” casserole dish, lightly coat the dish with olive oil and lay lemon slices on the bottom of the dish in the center. Spread the base vegetables all around the dish, keeping the garlic close to the center by the lemon slices. Drizzle with 1-2 tablespoons of olive oil and toss and sprinkle on a dash of salt and pepper.
  • Unwrap and clean out the whole chicken (insides and all) and briefly rinse whole chicken under water (including the cavity area) for 10-15 seconds. 
  • Pat the chicken completely dry and place on top of the lemons, garlic and the base vegetables. Smear butter all over the skin. Sprinkle salt and pepper on the chicken all over the body of the chicken. Salt and pepper the cavity as well and then stuff with fresh herbs, lemon and leftover vegetables. Tie the legs together with twine or floss so the cavity is completely closed so that the bones of the legs are touching.
  • Take the pesto and rub around the chicken to try and cover all skin, chicken and even inside the crevasses. Sprinkle oregano, thyme and garlic all over. 
  • Place in the center of the oven and cook for 1 hour 30 mins to 2 hours (uncovered) depending on when it reaches 165 degrees internal temperature. Rule of thumb is to plan for 20-25 minutes of cook time per pound. **Cooking times and temperatures may vary. Skin should be golden brown and you can use a broiler the last 1-2 minutes to achieve that, if needed, but watch closely. 
  • Let sit for at least 10 minutes before cutting and serving.

Notes

How long does it last and where?
If referring to the actual chicken alone, after it’s been roasted, I don’t like keeping it in the fridge for more than 5-6 days. Like I’ve said a lot, the meat can be repurposed in so many ways that will prolong the life of the actual chicken meat. You’ll just have to check out more of my recipes to see how 😉
Can you freeze it?
The whole chicken after cooking? I would say no UNLESS you plan on submerging the whole frozen bird in a pot of water to make stock….but the more I think about it, I don’t even know how that would work. So freezing the whole roasted bird is a no-go.
You can, however, freeze pieces of the chicken in individual portions for soup later on. I haven’t because I usually find a ton of ways to use it up pretty quickly. 
You should save (and if you have to freeze it) the carcass for when you are ready to make chicken stock. Also, in that same freezer bag, keep the remains of the carrots, onions, parsnips, etc. These will all be used in stock and can chill in the freezer until you’re ready to make broth/stock.
Don’t waste anything. Freeze all the bones and skins and vegetable scraps. It’s weird, I know, but if you’re not ready to make stock or sauce, you’ll be prepared when you are ready. 
Substitutions?
There are a ton of different roasted chicken flavors. This is just one to try, and it was created based on what was in my fridge at the time. I plan to make more recipes to show you how the flavors are interchangeable. 
Tips and tricks
You absolutely HAVE to tie the legs together. It prevents the chicken from drying out and holds in all the flavor from the cavity. For those fancy people who tie meats often, use cooking twine. For those of us who didn’t remember to pick it up at the store…use floss. It works fine!
Which leads be to my second tip… fill the cavity with onions, herbs, lemons or whatever wholesome ingredients you can stuff in there. It helps with the flavor and it’s just kind of fun to do!
Mix the fat types on the skin. I used a little bit of butter and the oil from the pesto. I don’t baste this chicken, which you of course can do but I didn’t need to seeing that it became golden without it. There are also recipes out there that say start cooking the chicken breast side down and then flip it midway through the process. I didn’t want to mess with that, and guess what, the easy route worked just fine! Don’t overthink this! Use your meat thermometer when you think you have about 15 minutes left to cook and then remove the chicken from the oven when it hits 165 degees. What I love about whole birds with bones and skin is that even if it cooks a little past the 165 range, you’re still probably going to get a moist chicken because the bones and skin keep it juicy. 
What to serve with it?
Potato and vegetable sides work well. The question is, what do you do with the leftover meat…
I love saving the meat for soups, sandwiches, salads, Mexican dishes and chicken salad. Since the chicken doesn’t dry out fast, it can be recooked (slightly!) in other dishes. 
*Nutritional Information – This is based off 1/6 of the whole chicken but calories change based on with or without skin and what part of chicken is being consumed. This is just guidance if you were splitting it amongst a group of 6 with vegetables and eating the skins along with the chicken. 

Nutrition

Sodium: 239mg | Sugar: 6g | Fiber: 4g | Cholesterol: 136mg | Calories: 325kcal | Saturated Fat: 4.3g | Fat: 12.8g | Protein: 40g | Carbohydrates: 11g
Course: Main Course, Main Dish
Cuisine: American, German, Holiday, Italian, Middle Eastern, Other
Keyword: Chicken, Easter, Vegetable
Servings: 6
Calories: 325kcal


Related Posts


  • Sweet Potato Puffs
    Sweet Potato Puffs
  • Smokey Sweet Potato Salad
  • Roasted Chicken Stock
  • Summer Panzanella with Avocado
  • Facebook
  • Pinterest

April 3, 2021 · Leave a Comment

Previous Post: « Sweet Potato Puffs
Next Post: Grilled Vegetable Skewers »

Primary Sidebar

Hi, I’m Michelle! I am a Florida living, food loving, recipe developer. I’m all about incorporating vegetables and lighter ingredients into your everyday favorites. (Or maybe your new favorites.) Don’t believe me? Come explore…

[More about Michelle]

Follow Me

  • Facebook
  • Instagram
  • Pinterest

Search by Category

 

 

 

Side of Veggies

Footer

  • Facebook
  • Instagram
  • Pinterest
Simple & Spicy Bloody Mary - March is full of cele Simple & Spicy Bloody Mary - March is full of celebrations – and when the crazy weekends start to dwindle down, a recovery drink is on the menu! Spicy, “nutritious” and fun Bloody Mary’s are the absolute best!Check it out! www.SideofVeggies.com...#bloodymary #bloodymarys #vodka #tomatojuice #recovery #brunch #hotsauce #sideofveggies
Spinach Artichoke Grilled Cheese - The classic gri Spinach Artichoke Grilled Cheese - The classic grilled cheese gets a grown up twist! Your favorite party dip is now melted between toasty bread!Check it out! www.SideofVeggies.com...#spinachartichokedip #grilledcheese #tomatoes #spinach #comfortfood #artichokes #mozzarella #parmesan #sideofveggies
Spinach Artichoke Dip - The quintessential dip to Spinach Artichoke Dip - The quintessential dip to any bar, pub, tailgate or holiday party. All the favorite features of this dip come to life in this leaner version - without compromising flavor!Check it out! www.SideofVeggies.com...#spinachartichokedip #dip #kale #vegetarian #cheese #greekyogurt #dip #pita #gamedayfood #partyfood #artichokehearts #spinach #sideofveggies
Pesto & Roasted Vegetable Tomato Soup - A classic Pesto & Roasted Vegetable Tomato Soup - A classic soup for a cold day just got a makeover. Your inner child will die for this dynamic duo! Serve with Spinach Artichoke Grilled Cheese!Check it out! www.SideofVeggies.com...#tomatosoup #coldandfluseason #roastedvegetables #roastedgarlic #soup #comfortfood #grilledcheese #winterfood #sideofveggies
Parmesan Roasted Parsnips - If you’re looking to Parmesan Roasted Parsnips - If you’re looking to add a unique flair to your cozy, winter dinners – parsnips are the way to go. These are super underrated but the perfect addition to a comfort dinner during these months.Check it out! www.SideofVeggies.com...#parsnips #rootvegetables #roasted #parmesan #sidedish #winterfoods #sideofveggies
Buffalo Chicken Dip - Every tailgate needs buffalo Buffalo Chicken Dip - Every tailgate needs buffalo chicken something! Bring this to your next tailgate party and leave the guilt at home! And no one will know there are added vegetables to this dip!Check it out! www.SideofVeggies.com...#buffalochickendip #hiddenveggies #franksbuffalosauce #hotsauce #bluecheese #ranchdressing #cheese #dip #footballfoods #tailgateseason #sideofveggies
Roasted Beet, Butternut Squash and Whipped Goat Ch Roasted Beet, Butternut Squash and Whipped Goat Cheese Dip - Don’t sleep on this cozy, fall appetizer the next time you entertain. It’s such a unique way to add some vegetables to your cheese spread!Check it out! www.SideofVeggies.com...#beets #roasted #butternutsquash #dip #goatcheese #pepitas #whippedgoatcheese #arugula #crostini #fall #sideofveggies
Light Broccoli Cheese Soup - Soup season is in ful Light Broccoli Cheese Soup - Soup season is in full swing with one of my all time favorites - Broccoli Cheese Soup! You’ll be shocked to hear that this classic is made with zero flour, butter or calorie packed creams while still being creamy, smooth and perfect for fall. Check it out! www.SideofVeggies.com...#broccolicheddarsoup #broccolicheesesoup #veggies #soupseason #fallrecipes #broccoli #cauliflower #carrots #laughingcowcheese #cheddar #comfortfood #sideofveggies
Roasted Artichoke & White Bean Salad - This is a f Roasted Artichoke & White Bean Salad - This is a fantastic way to close out summer and hurricane season! A light, yet cozy, salad that is full of veggies and protein - perfect as a side or whole meal!Check it out! www.SideofVeggies.com...#artichoke #salad #whitebeans #healthyrecipes #tomato #parsley #sideofveggies
Game Day Turkey Chili - This Ohio State Buckeye sh Game Day Turkey Chili - This Ohio State Buckeye shares a state staple that will warm you up even in the coolest seasons. There is NOTHING that can kick off a football season better than a cold beer and hot bowl of chili!Check it out! www.SideofVeggies.com...#ohiostatefootball #buckeyes #turkeychili #gamedayfood #footballseason #chili #chilibeans #ohio #sideofveggies
Garlic Confit- Calling all garlic lovers - Become Garlic Confit- Calling all garlic lovers - Become addicted to making this recipe every weekend and using it in almost everything. This garlic confit is insane and it’s so easy to throw together!Check it out! www.SideofVeggies.com...#garlicconfit #garlic #confit #frenchcooking #slowcooked #rosemary #sideofveggies
Mediterranean Seared Zucchini - It’s that time o Mediterranean Seared Zucchini - It’s that time of year again – zucchini season! Mediterranean Seared Zucchini is an elevated way to fall in love with this simple vegetable.Check it out! www.SideofVeggies.com...#zucchini #panseared #grilled #summerfood #vegetarianrecipes #feta #pistachio #lemon #hummus #mediterranean #olives #sideofveggies
Bacon, Berry & Blue Salad with Grilled Chicken - F Bacon, Berry & Blue Salad with Grilled Chicken - Finally – a feel good salad that doesn’t skip a beat. It’s wildly delicious. This is a sweet and savory combination of bacon, berries and blue cheese. Perfect for the 4th of July!Check it out! www.SideofVeggies.com...#fourthofjuly #summersalad #bacon #berries #bluecheese #balsamic #candiednuts #spinach #mixedgreens #grilledchicken #independenceday #bbqfood #holidaycookout #summer #sideofveggies
The Perfect Grilled Corn - Grilled corn on the cob The Perfect Grilled Corn - Grilled corn on the cob is simple, delicious and the perfect way to tee up summer! This method is the easiest and best for tons of other recipes!Check it out! www.SideofVeggies.com...#grilledcorn #cornonthecob #summer #grilling #healthyeats #bbq #sideofveggies
Grilled Skirt Steak with Corn, Tomato & Herb Salad Grilled Skirt Steak with Corn, Tomato & Herb Salad - The perfect citrus marinated skirt steak will give you all the summer vibes you need! Topped with a grilled corn and tomato herb salad, this veggie-packed steak dish will have you firing up the grill all season long.Check it out! www.SideofVeggies.com...#steak #fathersday #grillporn #grilledcorn #cornsalad #summerrecipes #proteinpacked #cilantro #parsley #onions #sideofveggies
Turkey Pepperoni Pizza Roll Ups - This recipe sati Turkey Pepperoni Pizza Roll Ups - This recipe satisfies my constant craving for pizza without any guilt. Packed with low fat pepperonis and cheese, tons of vegetables, and even a thin, crispy and crunchy crust…you’ll be hooked in no time!Check it out! www.SideofVeggies.com...#pizzarollups #pizza #pepperoni #snacks #marinarasauce #mozzarella #airfryer #baked #veggiepacked #sideofveggies
Baked PB&J Chicken Wings - One of the most nostalg Baked PB&J Chicken Wings - One of the most nostalgic lunch box sandwiches becomes a bar food favorite. Peanut butter and strawberry jelly chicken wings could be the best combo in its own weird way. Baked and made with lighter ingredients, you’ll have to try them for yourself.Check it out! www.SideofVeggies.com.I would like to dedicate this recipe to one of my favorite people, Rinky Dink @rink91 ….For so many reasons….😊😇#inspiration.#peanutbutter #peanutbutterandjelly #peanutbutterandjellywings #strawberryjelly #weirdfoodcombos #wings #baked #airfryer #barffood #sideofveggies
Tequila Lime Shrimp Tostadas - The best way to kic Tequila Lime Shrimp Tostadas - The best way to kick off the summer months and close out Mexican food May is with these light and crispy Tequila & Lime Shrimp Tostadas.Check it out! www.SideofVeggies.com...#Tequila #shrimptostadas #Mexicanfood #tostadas #lime #crunchy #lightmeals #guacamole #cabbageslaw #jalapenos #cincodemayo #sideofveggies
Mexican Street Corn Dip- Otherwise known as the la Mexican Street Corn Dip- Otherwise known as the lazy version of “Elote”. Easy, cheesy and crowd please-y, this dip is perfect for Summer or any taco night party! You’re going to want to save this recipe for your next BBQ for sure!Check it out! www.SideofVeggies.com...#elote #mexicanstreetcorn #streetcorn #corndip #Mexican #cotija #cilantro #Mexican #grilledcorn #tortillachips #Cheese #sideofveggies
Grilled Chicken Fajitas - What’s better than a s Grilled Chicken Fajitas - What’s better than a sizzling plate of chicken fajitas? It's always so exciting to order at a restaurant. Now you don't have to go out to get this great dish. These homemade grilled fajitas have the best marinade…hands down!Check it out! www.SideofVeggies.com...#chickenfajitas #fajitas #grilled #marinade #peppersandonions #sideofveggies
Follow on Instagram
  • Homepage
  • Recipe Index
  • Contact
  • Privacy Policy
  • Terms & Conditions

Copyright © 2023 · Thyme Theme by Restored 316