Lemon Herb Roasted Chicken Feature

Lemon Herb Whole Roasted Chicken with Potatoes and Brussels Sprouts

What is there not to love about a simple eye-catching, zesty, melt in your mouth Lemon Herb Roasted Chicken with Potatoes and Brussels Sprouts.  It fits into your busy days, a simple and quick fresh spring flavors throw together one pot wonder. 
Course Dinner
Cuisine American, French
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Rest Time 15 minutes
Total Time 1 hour 45 minutes
Servings 6 people
Calories 449kcal


  • 1 whole chicken
  • 3 Meyer lemons sliced
  • 1 tbsp dried rosemary crushed
  • 2 tbsp dried thyme
  • 1/2 tbsp smoked sea salt
  • 4 tbsp unsalted butter melted and divided
  • 1/2 lb medley potatoes cut in half
  • 1 lb Brussels Sprouts cut in half
  • 2 cloves garlic minced


  • 2 tbsp fresh chopped parsley
  • 2 tbsp Meyer lemon zest
  • 1 tsp red onion finely chopped
  • 1 small clove garlic finely chopped


  • Preheat oven to 375 degrees. 
  • In a large dutch oven place rinsed whole chicken. Drizzle with half the melted butter. Sprinkle with rosemary, thyme, and salt. Lay lemon sliced on top fanned out.  Place extra lemon sliced and ends of the lemons in the cavity of the chicken. 
  • Cover Dutch oven and cook chicken for 45 minutes.  
  • Meanwhile, prep the potatoes and the Brussels Sprouts. Once they are all chopped toss with remaining butter and garlic. 
  • After chicken has cooked for 45 minutes up the oven temp to 400 degrees add the potatoes and sprouts to the dutch oven and allow to cook uncovered for 45 minutes. 


  • Combine parsley, lemon zest, garlic, and onion in a small bowl.
  • When chicken is done remove from pan allow resting 15 minutes before carving.  Carve and serve with potatoes and Brussel Sprouts garnish with Gremolata.