Crispy Lemon-Herb Half Chicken with Roasted Potatoes, Carrots and Pearl Onions

This lemon-herb half chicken is the kind of straightforward roast dinner every home cook should have in their back pocket. The chicken roasts directly over potatoes, carrots and pearl onions, letting the vegetables soak up the savory pan juices as everything turns golden.

A quick high-heat finish crisps the skin, while a squeeze of lemon keeps the final plate bright. Serve it simply with the roasted vegetables and any juices from the pan spooned over the top.

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Ingredients

16 ounce Half ChickenView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Pearl OnionsView ingredient guideLike ingredientDislike ingredient

8 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

8 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Move an oven rack to the upper position and preheat the oven to 450°F. Wash and dry the produce. Cut the Yukon Gold potatoes into 1/2-inch-thick wedges and cut the lemon into wedges.
2. Place the potato wedges, pearl onions, carrots and thyme sprigs on a baking sheet. Strip the rosemary leaves from the sprig over the vegetables.
3. Drizzle the vegetables with enough olive oil to coat, using about 2 tablespoons. Season generously with salt and pepper, then toss and spread everything into an even layer.
4. Pat the half chicken dry with a paper towel. Season it well all over with salt and pepper, then rub the skin with a large drizzle of olive oil.
5. Set the chicken skin-side up on top of the vegetables. Roast until the juices run clear and the meat is no longer pink, 35 to 40 minutes. If using a meat thermometer, check the thickest part of the thigh; it should read 165°F.
6. Remove the baking sheet from the oven. Heat the broiler to high or increase the oven temperature to 500°F.
7. Return the baking sheet to the oven and broil or roast until the chicken skin is deeply golden and crisp, 3 to 4 minutes. A few darker spots on the skin are fine.
8. Take the pan out of the oven and let the chicken rest for 10 minutes.
9. Squeeze lemon juice over the chicken. To carve, slide a knife between the thigh and breast while gently pulling the leg away to separate the pieces. For smaller portions, cut through the joint between the drumstick and thigh, then separate the wing and divide the breast.
10. Divide the roasted vegetables and chicken between plates. Spoon any juices from the baking sheet over the top and serve with the remaining lemon wedges.

Recipe Tips

FAQ

How do I know when the half chicken is done?

The juices should run clear and the meat should no longer be pink. For the most accurate check, insert a meat thermometer into the thickest part of the thigh; it should register 165°F.

Can I crisp the chicken without a broiler?

Yes. If you do not want to use the broiler, increase the oven temperature to 500°F and return the pan to the oven for 3 to 4 minutes, until the skin is golden and crisp.

Why roast the chicken on top of the vegetables?

Placing the chicken over the potatoes, carrots and onions lets the vegetables cook in the seasoned drippings, adding flavor as everything roasts together.

Should the lemon be roasted with the chicken?

In this method, the lemon is cut into wedges and used after roasting. A squeeze of fresh lemon juice over the finished chicken adds brightness.

How should I carve a half chicken for serving?

Start by cutting between the thigh and breast while pulling the leg away. If you want smaller portions, separate the drumstick from the thigh and divide the wing and breast.