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Lemon & Herb Roast Chicken with Vegies
Prep: 15 min
Cook: 90 min
Servings: 4
A traditional roast with fresh flavours that is sure to be a hit!


  • olive or canola oil spray
  • 1 whole chicken (1.8kg)
  • 2 cloves garlic, crushed
  • 2 tbs dried mixed herbs
  • pepper
  • 2 lemons
  • 4 medium potatoes, skin on, halved
  • 1/2 pumpkin, cut into chunks
  • 4 whole onions, peeled
  • 1 tbs olive oil


  1. Preheat the oven to 180°C. Lightly spray a large roasting tray with the oil.
  2. Pat dry the chicken with paper towel.
  3. In a small bowl, mix together garlic, mixed herbs and a generous amount of pepper.
  4. Rub the mix all over the skin of the chicken and inside.
  5. Pierce the lemons all over with a knife. Put the lemons inside the cavity of the chicken. Place the chicken, breast side up, onto the roasting tray and cook for 45 minutes.
  6. In a large bowl, mix potato, pumpkin, onions and oil.
  7. Remove chicken from oven. Carefully turn chicken over to cook breast side down. Add vegetable mix evenly around the chicken.
  8. Bake for a further 40-45 minutes or until juices run clear when the chicken thigh is pierced with a skewer.
  9. Remove chicken from oven, cover with foil and set aside to rest for 5-10 minutes before serving.


For an extra lemony flavour, squeeze the cooked lemon over the chicken just before serving.

Healthy tip!

Chilli, lemon and herbs add flavour - great alternatives to butter and salt!

Nutrition Information

per serving per 100g
Energy 1854 kJ 428 kJ
443 Cal 102 Cal
Protein 48.5 g 11.2 g
Fat, total 11.8 g 2.7 g
— saturated 2.4 g 0.6 g
Carbohydrate 30.6 g 7.1 g
— sugars 10.6 g 2.4 g
Sodium 124.3 mg 28.7 mg
Fibre 7.5 g 1.7 g

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Comments (2)

  • Avatar

    Easy to make, delicious family dinner. I made it with chicken breasts, sprinkled with herbs, and put lemon slices on top before roasting. I served it with a zucchini, pea and goats cheese side salad.
    Annette W
    Posted on: 26 Sep 23

  • Avatar

    A more challenging but still tasty recipe. I found the herb mixture didn’t rub well over the chicken (clumped rather spread easily!) so I sprinkled more dried herbs on the top - which made the chicken too herb-y for my taste. Next time I’ll try squeezing the lemon over the chicken at the end to offset the herb flavour. Only one lemon fit in the chicken cavity and the chicken got a little burnt before the vegetables cooked, so I used foil over the chicken to prevent more burning.
    Posted on: 20 Sep 19

Rating (1 ratings)