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Roasted Lemon Chicken + Root Vegetables

  • Total Time: 40 minutes



See quantity note below

  • 6 medium-beets (any color you like), cut into 1-inch chunks
  • 2 carrots, cut into 1-inch chunks
  • 2 parsnips, cut into 1-inch chunks
  • 10-12 pieces bone-in, skin-on chicken, any cut you like
  • 2 lemons, sliced
  • 1 stick butter, melted
  • Salt and pepper
  • Fresh parsley, chopped, for garnish


  1. 1. Prepare 2 baking sheets with parchment paper. Set out 2 metal cooling racks approximately the same size as the baking sheets. Preheat the oven to 400F.
  2. 2. Evenly divide the vegetables among the baking sheets in a single layer. Drizzle each pan of veggies with ¼ of the butter (half stick total), and sprinkle the vegetables with salt and pepper.
  3. 3. Place a wire cooling rack in each pan over the veggies. On each rack, place 6 pieces of chicken. Using your fingers, gently separate the chicken skin from the meat, and stuff lemon slices under the skin of each piece of chicken.
  4. 4. Wash your hands, then sprinkle the chicken all over with salt. Drizzle the rest of the butter evenly over the chicken pieces.
  5. 5. Place both pans of chicken and vegetables in the oven at 400F for 40 minutes, rotating the pans (if one is on a higher rack than the other) halfway through to ensure even cooking.
  6. 6. Serve one pan of chicken and veggies topped with fresh parsley. Reserve the other for the second recipe.


  • Note: This is a 2-part recipe and HALF of this recipe will serve 4 people; the other half is used to make a second recipe (next post). If you'd like to only eat this once simply halve the quantities above.
  • Prep Time: 10
  • Cook Time: 30


  • Serving Size: 4