A fresh, simple, and comforting roast to welcome the season
There’s nothing like the bright, vibrant flavors of spring—and this Roasted Lemon Herb & Shallot Chicken is the perfect way to celebrate the season. This recipe is a refreshing twist on classic roasted chicken, combining juicy, golden-baked chicken with citrusy lemon, caramelized shallots, and fragrant herbs that fill your kitchen with the smell of Sunday dinner… any night of the week.
It’s elegant enough for entertaining, yet simple enough for a cozy family meal. Paired with roasted asparagus, wild rice, or a crisp garden salad, it’s a beautiful seasonal meal you’ll come back to again and again.
Whether you’re meal prepping or hosting a dinner party, this dish checks all the boxes: flavorful, wholesome, gluten-free, and minimal clean-up. Just the way we like it!
Functional Benefits — Why This Dish Is So Nourishing
We know just how powerful quality seasonal and fresh ingredients can be for supporting a healthy vibrant life! Look at all the goodness!
- Lemon: Rich in vitamin C, lemon helps support liver function and digestion.
- Shallots & Garlic: These alliums are great for your immune system and support healthy gut flora.
- Fresh Herbs: Rosemary and thyme are full of antioxidants and natural antimicrobial compounds.
- Olive Oil: A healthy fat that boosts absorption of fat-soluble vitamins and keeps everything juicy and satisfying.
- Bone-in Chicken: Delivers more flavor and nutrients like zinc, iron, and collagen than boneless skinless cuts.
Spring Roasted Lemon Herb & Shallot Chicken
Enjoy this wonderful roasted dinner anytime of year! It was a hit at Passover and I’ll make it again it was so damn delicious for Easter!
Ingredients
- 1 3-5 lb. Pasture Raised whole chicken
- 2 large shallots (about 1 cup)
- Zest from 1–2 lemons (Zest first juice after and save don’t toss)
- Juice of 1–2 Lemons– Meyer lemons are the juiciest or 2 regular lemons)
- 1/2 cup of olive oil
- 2–3 fresh garlic cloves, shopped
- 2–3 Tbs. fresh thyme leaves or 1–2 tsp. dried
- 1–2 tsp. poultry herb blend
- 1–2 tsp. Celtic sea salt Save some salt for the vegetables.
- 1/2–3/4 cup Homemade chicken stock or No Chicken broth.
- Roasting veggies: carrots, baby potatoes, quartered onions (red or brown) and or shallots halved or quartered.
- Fresh ground pepper to taste
- Fresh thyme for garnish
Instructions
- Wash chicken inside and out with coarse or Kosher salt. Pat until dried. I like to take paper towels to make sure its dry all over and inside of the bird is clean too.
- Heat oven to 400-degrees.
- In a medium bowl blend together; finely chopped shallots, minced fresh thyme, lemon zest, minced garlic, seasonings salt and fresh pepper. Stir to blend together.
- Whisk in olive oil and lemon juice.
- In a medium – large roasting pan, place bird and surround it with all the vegetables.
- Using your hands is best, take and schmear the marinade all over the bird, top sides, under the skin if possible carefully.
- Place the juiced lemons and any extra of the marinade and rub inside the bird’s cavity.
- Any extra marinade, pour over the vegetables.
- Place pan and bird into 400-degree oven uncovered for 20-30 minutes.
- Then cover and lower the temp to 325-degrees and cook for an hour or until the internal temp reaches 165-170
- Take it out from the oven and allow to sit and rest before cutting. This allows the juices to incorporate throughout the bird for a juicy meal!
- When serving pour the juices over the chicken after you’ve cut and place extra juice on the table for others to add over their chicken and vegetables.
Variations & Serving Ideas
You can also use bone-in chicken parts like thighs or breasts for this recipe. I’d recommend keeping the bone in for the most flavorful, moist result.
Swap shallots for red onions or pearl onions if needed.
Add seasonal vegetables like carrots, parsnips, or roasted asparagus to the same pan for an easy one-dish dinner.
👉 Try our Roasted Spring Veggie Medley here
Want more roasted chicken inspiration? Check out our:
👉 One-Pan Lemon Garlic Chicken with Veggies
👉 Quick and Easy Herbed Chicken
FAQs
You can also use bone-in chicken parts like thighs or breasts for this recipe. I’d recommend keeping the bone in for the most flavorful, moist result.
Swap shallots for red onions or pearl onions if needed.
Add seasonal vegetables like carrots, parsnips, or roasted asparagus to the same pan for an easy one-dish dinner.
👉 Try our Roasted Asparagus
1. Can I make this with boneless chicken breasts or thighs?
Yes! Just reduce the cooking time to about 25–30 minutes. Keep an eye on it so it doesn’t dry out.
2. Can I use dried herbs instead of fresh?
Absolutely. Use about 1 tsp each of dried rosemary and thyme if fresh isn’t available.
3. What should I serve with this dish?
It pairs beautifully with roasted veggies, herbed orzo, or wild rice pilaf. Add a green salad with homemade ranch or lemon vinaigrette for a complete meal!
Spring is another great time to join Pegs Group led Cleansing with food Reset. This recipe is one of so many delicious meals you’ll eat on the Reset. For more info check out our 21-day cleansing Reset!