Happy Sunday! Today’s recipe is my favorite way to roast a chicken. Stated plainly, this is a very simple preparation for chicken. I rely on nothing but lemon, onion and salt for flavoring. We will add a little fresh cracked black pepper at the end, but that’s it. I had some potatoes and carrots that needing using, so I added those to the sheet pan, but you can use any vegetables you like. Green beans would be a great summer option. Also, summer squash or zucchini added at the end of roasting would be fantastic. For the veggies, just follow my steps for seasoning, and then add them in halfway, or three-quarters of the way through roasting. So let’s make a Roasted Chicken with Lemon and Onion!
The Summary
Today we are making a simple an delicious roast chicken
Be sure to find the shoppable key ingredients and equipment at the end of the post
Roasted Chicken with Lemon and Onion
1. Spatchcock the Chicken
First of all, preheat the oven to 425 degrees F. To get an evenly roasted chicken, and to prevent the breast from drying out and overcooking, I like to spatchcock the bird. This is a simple procedure that involves turning the bird breast side down, and then using Poultry Shears to cut the spine out of the bird. This allows you to spread and flatten the chicken on the sheet tray.
Cut along both sides of the spine, from the tail to the neck. Discard the spine.
2. Seasoning the Chicken
Once the spine is removed and discarded, arrange the thick-cut onion and lemon slices in the center of the Half Sheet Tray. Then, take the chicken and place it breast side up on top of the onion and lemon slices.
Drizzle olive oil over the chicken and season all over with a couple big pinches of Diamond Crystal Kosher Salt, about 2 teaspoons. Slide the sheet pan into the oven and roast for 30 minutes.
3. The Veggies
While the chicken is roasting for 30 minutes, prepare the veggies. Add your selected veggies to a medium or large bowl. Drizzle with olive oil and toss to coat. Then season with about ½ teaspoon each: kosher salt, black pepper and, (if desired) red pepper flakes. Toss to coat the veggies in the seasoning and set aside.
I have carrots, potatoes, and whole garlic cloves. Green beans and corn, or other summer vegetables work just as well.
After the chicken has roasted for 30 minutes, pull it from the oven and reduce the oven temp to 375 degrees F. Then spread the seasoned veggies around the chicken. If you’re using green beans or soft veggies like zucchini or squash add these to the tray at the 45-minute mark, but still turn the heat down at the 30-minute mark.
4. Finishing Touches
Place the tray back in the reduced-heat oven and roast for another 30 minutes, until the internal temperature of the chicken reaches 160 degrees F. When the chicken is cooked through, transfer the roasted chicken to a serving plate and let rest for 10 minutes. At this point, if your veggies need a little more time, continue roasting them for the 10-minute chicken-rest time.
After the 10-minute rest, season the chicken with black pepper. Carve the chicken and serve with the roasted veggies, onions, lemons, and a side salad, if desired. Sprinkle chopped Parsley over the plated dish.
This Roasted Chicken with Lemon and Onion is so simple. And it’s simply delicious! So easy to customize with whatever veggies you like. The magic is the lemon and onion. The bottom of the chicken takes on the flavor of lemon and since it’s seasoned with only salt and pepper, the flavor is clean and bright. The skin is light, crisp, and salty. This simply prepared chicken is a perfect base for making chicken salad too!
Key Ingredients and Equipment
Nested Mixing Bowls | Poultry Shears | Half Sheet Tray | Diamond Crystal Kosher Salt
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