Lemon Herb-Roasted Chicken and Vegetables

prep time    ~
30 minutes
cooking time    ~
55 minutes

Roasted chicken is a basic dish that every home cook should master. It can be the centerpiece for a quiet family gathering or an elegant dinner party. It also provides superb leftovers for soups or sandwiches. Use the bones and giblets to make stock so you don't waste a single bit of the bird.


  • 1 4-5 pound roasting chicken
  • 1 bunch sage
  • 4 sprigs rosemary
  • 1 lemon, halved
  • 6 cloves garlic, peeled and crushed
  • Salt and pepper
  • 4 tablespoons extra-virgin olive oil and melted ghee, divided
  • .5 teaspoon Dijon mustard
  • .5 teaspoon lemon juice
  • 1 tablespoon chopped fresh sage
  • 1 teaspoon chopped fresh rosemary
  • 1 clove garlic, minced
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon sea salt
  • .25 teaspoon cracked black pepper
  • 5 large carrots, peeled and cut into 2 inch pieces
  • 3 cups peeled and cubed butternut squash
  • .5 yellow onion, sliced


  1. Remove the giblets from the chicken cavity. Reserve for another use or discard. Rinse the chicken and pat very dry with paper towels. Leave at room temperature for 1 hour.
  2. Preheat the oven to 425°F.
  3. Stuff the cavity with the bunch of sage, rosemary sprigs, lemon halves, and garlic cloves. Generously sprinkle salt and pepper inside the cavity. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
  4. Place 2 tablespoons of the oil and the mustard, lemon juice, chopped sage, chopped rosemary, minced garlic, thyme leaves, teaspoon salt, and .25 teaspoon cracked pepper in a bowl and stir well. Rub all over the bird and underneath the skin.
  5. Add the remaining oil to a bowl with the carrots, squash, and onion and toss. Spread the vegetables around the bottom of a roasting pan and place the chicken on top, breast side up.
  6. Place the chicken in the oven and roast for 15 minutes. Reduce the heat to 350° and roast for 40 more minutes, or until the juices run clear when you cut between a leg and thigh and an internal thermometer reads 180°. Remove the chicken to a platter and cover for about 20 minutes. Slice the chicken and serve it with vegetables.