Lemon & Herb Roasted Chicken & Veggies

We’re taking this week to say “THANK YOU” to some of our local vendors for their help in providing proteins to Sonoma County during this tumultuous time. This roasted chicken made with Rosie Organic Air-Chilled whole chickens from Petaluma Poultry is an easy, delicious dinner perfect for feeding the whole family.

  • Serves: 4-6 servings
  • Prep Time: 20 minutes
  • Cook Time: 1.5 hours


  • 1 (4-5 lb.) Rosie Whole Chicken, entrails discarded
  • 3 large Carrots, skinned/clipped & cut in 1 inch pieces
  • 1 lb. Fingerling or Roasting Potatoes, scrubbed
  • 1 head Garlic, cut in half
  • 1 Lemon, cut in half
  • 4 sprigs Fresh Thyme
  • 5 sprigs Fresh Rosemary
  • 2 tbsp. Fresh Rosemary, chopped
  • 2 tbsp. Fresh Parsley, chopped
  • 1 tsp. Dried Thyme
  • 1 tbsp. Garlic Powder
  • 1/4 c. Unsalted Butter, at room temperature
  • 2 tbsp. Olive Oil
  • Salt & Black Pepper


  1. Preheat oven to 425 degrees, and prepare a deep roasting dish with a roasting rack. Rinse chicken cavity and exterior thoroughly, then pat dry with paper towels. Truss the chicken using a long piece of twine for more even cooking, if desired. Season cavity and exterior liberally with salt and pepper. In a small bowl, beat together butter, chopped rosemary, chopped parsley, garlic powder, and dried thyme; massage herb butter over entirety of chicken exterior and cavity.

  2. Tie sprigs of fresh rosemary and thyme into a bundle using a small piece of twine, then place herbs, garlic head, and lemon into chicken cavity. Toss carrots and potatoes with olive oil and season liberally with salt and pepper, then arrange in bottom of roasting pan. Place chicken in prepared roasting rack bread-side up, then place entire roasting pan into preheated oven. Allow chicken to roast for 30 minutes, then stir veggies and flip to breast-side is facing down. Continue roasting for additional 20 minutes, then flip and stir again. Roast for 30 minutes longer or until skin is crisp and golden and internal temperature registers to 180 degrees in the thickest part of the bird.

  3. When finished, remove from oven and remove lemon, herbs, and garlic from cavity; transfer chicken to a cutting board to rest, at least 10 minutes. Squeeze roasted garlic from skins into roasted veggies and mix thoroughly. Return veggies to warms oven while chicken rests. To serve, tilt chicken so juices run out of cavity then carve. Serve with roasted veggies.

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