Califonia Bountiful
Main Dish

Lemony-shallot roasted chicken and vegetables

Get ready for the week ahead by roasting two chickens at once. Serve the fresh-from-the-oven chicken with roasted vegetables on the day you make this, and save the rest to enjoy in any of the recipes below. 

Terese and Dionisio Esperas
A Healthy Kitchen, Sacramento

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Lemony-shallot roasted chicken
2 (5-lb.) whole chickens
4 tbsp. extra virgin olive oil
Sea salt and freshly ground pepper, to taste
2 lemons, halved
4 shallots, peeled and halved
Handful of fresh thyme 

Roasted vegetables
5 lb. assorted vegetables (such as cauliflower,
broccoli, sweet potatoes, Romanesco, new potatoes, carrots, peppers, fennel, turnips, rutabagas,
butternut squash, Brussels sprouts)
Olive oil
1 tsp. sea salt
1/2 tsp. freshly ground pepper


Lemony-shallot roasted chicken: Preheat oven to 400 degrees. Pat chickens dry. Drizzle oil on top of chickens to coat, then generously season the skin and inside the chickens with salt and pepper. Squeeze the juice of half a lemon into the cavity of each chicken, then place remaining lemon, shallots and thyme inside. Place chickens on a roasting pan. Roast until skin is golden brown and a thermometer inserted into the thigh registers 170 degrees, about 90 minutes. Roast vegetables while chickens are roasting.

Roasted vegetables: Preheat oven to 400 degrees. Cut vegetables, place on sheet pans and drizzle with olive oil. Sprinkle with salt and pepper, and toss with your hands. Roast for 20 to 25 minutes or until nicely browned.

Enjoy chicken and vegetables now or use as a springboard to these recipes:

Mediterranean roasted vegetable and farro bowl

Coconut chicken curry

Chicken posole

Roasted chicken naan pizzettas

Photo: Scott Monaco

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