Roast Chicken w/ lemon & herbs

this roast chicken is best compared with some baked rosemary potatoes and baby carrots, you can cook them separately or you can bake them instantly with the chicken so they absorb all the juice from the chicken (yum..)


  • whole chicken (better use organic) // 1 //
  • potatoes  // 4 big ones //
  • baby carrot  //  1 pack  //
  • rosemary, thyme, oregano, basil  // 2 stem good if you get fresh ones, but dried works well too //
  • chicken stock  (organic)  // 2 tsb mix w/ hot water //
  • Cajun spices  // 2 tsb //
  • salt and pepper
  • lemon  // 1 //
  • garlic   // 1 whole //
  1. preheat the oven, spray your braking tray with oil, and mix your chicken stock with some hot water until it dissolved
  2. prepare the chicken first, rub your chicken with some salt and pepper, then the Cajun spices, after that cut the lemon in half and just crush the garlic with a knife then stuffed the lemon and the garlic inside and then the thyme,oregano,basil, and rosemary and put some at the outer side of the chicken so it get absorbed by the potatoes and carrots later
  3. now put the chicken in the baking tray, then pour the chicken stock over the baking tray and the chicken, then put then chopped potatoes to the baking tray, also the baby carrots as well, then put it on the preheated oven for about 1 hour with cover foil and 1 hour with no foil (but it’s mostly according to your oven)


  • if you like some gravy you could make one but I didn’t use any gravy for this recipe because we already got the chicken broth so u could just thicken it up and add some cream if you like some gravy
  • you could tie up the chicken leg so the filling doesn’t get out


The photo is just for example:


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