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Recipe: Appetizing Lemon and Herb Pot Roast Chicken

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Lemon and Herb Pot Roast Chicken. Home » Chicken & Poultry » Creamy Lemon and Herb Pot Roasted Chicken. This post may contain affiliate links. Please see my affiliate disclosure for more details.

Lemon and Herb Pot Roast Chicken The first half of the process can be done in an Instant Pot®, and the second half in the oven for even. This roast chicken is foolproof and fantastic. Plus, it's versatile enough for a weeknight dinner or weekend dinner party. You can have Lemon and Herb Pot Roast Chicken using 10 ingredients and 3 steps. Here is how you cook it.

Ingredients of Lemon and Herb Pot Roast Chicken

  1. It's 1 of Whole Chicken.
  2. You need 1 of onion.
  3. It's 2 of large carrots.
  4. You need 1 of Green pepper.
  5. You need 1/4 cup of Lemon and herb sauce.
  6. You need 1 teaspoon of Crushed garlic and ginger.
  7. You need 1 teaspoon of chicken spice.
  8. You need 1 tablespoon of lemon juice.
  9. Prepare 3 tablespoons of olive oil.
  10. It's to taste of Salt and pepper.

Pressure Cooker / Instant Pot Option! This Lemon Garlic Roast Chicken can also be made in a pressure cooker. Herbs - can sub with other dried herbs of choice OR use finely chopped fresh but double quantity. Can also stuff a bunch of herbs inside!

Lemon and Herb Pot Roast Chicken instructions

  1. In a large bowl, mix together the lemon and herb sauce, lemon juice, garlic and ginger, chicken spice, salt and pepper, olive oil, mix well to make a marinade..
  2. Add the chicken and rub the marinade in and outside the chicken, making sure the chicken is all covered with marinade sauce. Cover the bowl and refrigerate for an hour, or more if you like..
  3. Place in a large pot and cook over medium heat. Turning frequently. Add chopped vegetables and cook further, turning until chicken is tender and golden brown..

The chicken will be juicy and tender. Filling the cavity with lemon slices and herbs with bring added flavor. The skin won't be browned and crusty as if roasted in the oven, but you're not eating the skin anyway, right. Squeeze the juice from the remaining half lemon into a small bowl. Add herbs and olive oil and stir together.

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