Healthy & Special Diets > Allergy-Friendly Recipes > Nut-Free Recipes > Nut-Free Dinner Recipes

Lemon Herb Roasted Chicken with Roasted Vegetables (Nut-Free)

A flavorful and satisfying nut-free dinner featuring a whole roasted chicken infused with lemon and herbs, served alongside a medley of colorful roasted vegetables.

Prep Time
20 minutes
Cook Time
1 hour 15 minutes
Servings
4-6
Ingredients
  • 1 Whole Chicken (about 3-4 lbs)
  • 1 Lemon
  • 2 sprigs Fresh Rosemary
  • 2 sprigs Fresh Thyme
  • 4 cloves Garlic
  • 2 tablespoons Olive Oil
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 2 Carrots
  • 2 Potatoes
  • 1 cup Broccoli Florets
  • 1 Red Onion

Prepare the Chicken

Preheat your oven to 400°F (200°C). Rinse the chicken inside and out, then pat it dry with paper towels. This helps the skin to crisp up nicely. Place the chicken in a roasting pan.

Flavor Infusion

Zest the lemon and then cut it in half. Place the lemon zest, rosemary sprigs, thyme sprigs, and garlic cloves inside the cavity of the chicken. Rub the outside of the chicken with olive oil, salt, and pepper.

Prepare the Vegetables

Wash and chop the carrots, potatoes, broccoli florets, and red onion into bite-sized pieces. Toss them with a tablespoon of olive oil, salt, and pepper. Spread the vegetables around the chicken in the roasting pan.

Roasting Time

Roast the chicken for approximately 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste the chicken with pan juices every 20-30 minutes to keep it moist and flavorful.

Resting and Serving

Once the chicken is cooked, remove it from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Carve the chicken and serve with the roasted vegetables.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 180-220 kcal, Protein: 20-25g, Fat: 8-12g, Carbohydrates: 5-8g (values are approximate and will vary based on specific ingredients and portion sizes).

Other Important Considerations for Nutrition

This recipe is naturally nut-free. Always double-check all ingredient labels to ensure they are produced in a nut-free facility if you have a severe allergy. The roasting method helps to retain nutrients in both the chicken and vegetables. Serving size will affect overall nutritional intake.

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FAQ

  • Can I use dried herbs instead of fresh?

    Yes, you can use dried herbs. Use about 1 teaspoon of each dried herb (rosemary and thyme) in place of the fresh sprigs.
  • Can I substitute the vegetables?

    Absolutely! Feel free to use any vegetables you enjoy. Sweet potatoes, Brussels sprouts, or bell peppers would all be great additions.
  • How do I ensure the chicken is fully cooked?

    The best way is to use a meat thermometer. Insert it into the thickest part of the thigh, making sure not to touch the bone. The internal temperature should reach 165°F (74°C).