Make Ahead
Lemon and Onion Roast or Roasted Chicken
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52 Reviews
caroline0ne
April 15, 2016
I loved this very rustic whole chicken. I made it in a 10-inch cast iron (heated) skillet which was a perfect size for all the ingredients. It was more than moist, as it turned out to be a braise due to all the juices from the veggies, the lemon and the chicken. That was fine with me; and I will do it again and again - mostly for the wonderful rustic look. The parsnips were not edible however, so I wrapped them in a piece of foil and then roasted then later in the week when I had a potato baking in the oven. They were so cartelized at that point that I couldn't resist nibbling on them while I was cooking. They became my appetizer. With so many roasted veggies left, I made Merrill's Hot Chicken Salad for the second round; and the two recipes worked wonderfully. I still have roasted veggies left and may have to use them as a pasta sauce or in a soup. I will definitely be doing this again and again.
Bevi
August 31, 2016
Hi! The parsnips may have been old or just tough - this has happened to me once or twice. I find that halving or even quartering the top, wider part of the parsnip root can sometimes get them caramelized and sweeter.
Patti
January 26, 2014
I made this last night and cannot believe how delicious it was; not sure what made it so good - all the onions? the lemon juice? It was super moist and the veggies were great too - definitely a winner!
Bevi
January 26, 2014
It's terrific that you liked it so much. The onions under the skin keep the meat moist and the skin crisp. I now roast turnips, radishes and celeriac with the chicken when they are in season. So good!
Georgetown-DC
January 20, 2013
First and foremost this was delicious! Comforting and downright good. This was a first for me with the onion under the skin on the breast meat. I have often done the sage, but the addition of the onion takes the flavors to an entirely new level. All of that being said, I had some issues. I used the same proportion of vegetables and size chicken, however, after 2.5 hours my chicken was still pink and the vegetables perfect almost perfect with the exception of the parsnips which were still hard. I'm a fairly decent cook and I believe my oven is calibrated properly, however, I will check that this week. Perhaps my oven had a momentary malfunction or my roasting pan was too jammed with veggies to allow proper ventilation. When we were too hungry to wait any longer we cut off the legs and wings, ran a knife down the spine, jacked the oven to 500 and in 10 minutes it was all done! My guests didn't mind, the conversation was good and the house smelled so wonderful and when we ate the rave reviews were endless. Thank you so much for sharing a truly great recipe. I am considering briefly par-boiling the veggies, or perhaps just the parsnips to ensure those are more evenly cooked at the end of the meal. This is a keeper of a recipe! Thanks again!
Bevi
January 20, 2013
I am so glad it all worked out for you. I have noticed that some parsnips can be woody. You may have had a few of those. I am surprised the chicken was still pink after 2.5 hours. Next time you try this, you might want to roast any extra veggies in a separate half sheet pan, so as to increase heat circulation. Also, was the chicken at room temperature when you put it in the oven? If not, try that as well. Again, so glad you enjoyed it in the end!
Georgetown-DC
January 21, 2013
I do leave my chicken out to ensure it's at room temperature. I have considered 2 things - 1st to use my turkey roasting pan which is larger than the roasting pan I typically roast a chicken in. 2nd, although I have never used it - sitting the chicken on the rack that comes inside the roasting pan. I loved the flavor of the vegetables with the chicken drippings, which is how I do a whole fish, I lay it on top of the sliced onions, potatoes and lemons. I think my event last night was a fluke. The last thing I will say is this, the one thing I love about my friends & family and cooking in my home, when an unexpected fluke like my meal not cooking occurs - no one stresses about it, including myself, when you stay calm your guests are calm. Just remember, life happens and go with it, plus it makes for an adventurous evening and fun memories of when the dinner took forever to cook!
pschissel
February 17, 2012
I am making it for the second time tomorrow and will use two chickens and tons of vegtables to make sure that we have lots of leftovers for the weekend. It was wonderful the first time. Who would have believed that a simple chicken recipe could be so memorable - thank you! I had never used the technique of placing the onions in the cavity between the skin and the meat which made it so juicy! Also - the mixture of sweet and white potatoes was delicious.
Bevi
February 17, 2012
I am so glad you liked it enough to make it again! It's a great idea to make 2 birds. Enjoy your weekend!
Good C.
January 8, 2012
Where is the print symbol to print this recipe out? There isn't any print symbol on the left side as Ellen wrote in answer to my question.
Bevi
January 8, 2012
There is a side bar to the left of the recipe photo. Below the cook's name is a Facebook icon and below that a twitter icon. Below that is an email icon in a grey shaded
Horizontal bar and below that the print icon in a grey shaded horizontal bar.
Horizontal bar and below that the print icon in a grey shaded horizontal bar.
TiggyBee
June 7, 2011
I have this in the oven as I type! Can't wait!!!
Bevi
June 8, 2011
This was a cosmic roasted chicken couple of days! A friend
Whom I was staying with in California asked me to make the chicken for her.
She bought the chicken and veggies--she chose wax potatoes, carrots, onions
Turmips and Brussels sprouts to roast with the bird. Amazing flavors! A few hours later
My niece contacted me about the recipe, and now you have made
It!! Please let me know how it all turned out, Tiggybee, and I
Hope you enjoyed!!
Whom I was staying with in California asked me to make the chicken for her.
She bought the chicken and veggies--she chose wax potatoes, carrots, onions
Turmips and Brussels sprouts to roast with the bird. Amazing flavors! A few hours later
My niece contacted me about the recipe, and now you have made
It!! Please let me know how it all turned out, Tiggybee, and I
Hope you enjoyed!!
AntoniaJames
April 28, 2011
Wonderful stories in your headnote. And such a gorgeous-looking roast chicken, too. ;o)
healthierkitchen
April 27, 2011
The smell of this cooking must be phenomenal! Have fun with those babies!
Bevi
April 27, 2011
Oh thanks so much! I will have a great time - hope to help new mom catch up on her sleep!
lapadia
April 27, 2011
Nothing like a roasted chicken and vegetables, a great tribute to your dad, wonderful story, wonderful legacy for you. I missed this recipe the first time around, your photo is "mouth watering" good!
Bevi
April 27, 2011
Thanks, Lapadia. My dad loves this revved up version of his chicken. And he loves to do the carving and cutting - one of my jobs in the hotel kitchen was to hold the platters while he carved, making sure he filled special requests; e.g. "Bubie G." always wanted a couple of legs and extra swathes of crispy skin.
I cannot take credit for the photo. Sarah took the photo when Jenny featured the recipe in her blog contribution. It really is a gorgeous photo.
I cannot take credit for the photo. Sarah took the photo when Jenny featured the recipe in her blog contribution. It really is a gorgeous photo.
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