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Lemon Roast Chicken with Potatoes & Shallots

Lemon Roast Chicken with Potatoes & Shallots

Flavourfully Wholesome
  • Cook

  • Difficulty

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  • Marinate time

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  • Serves



  • 6 Tbsp. (90 mL) Becel® Buttery Taste margarine*, divided
  • 2 Knorr® Chicken Bouillon Cubes, crumbled
  • 1 medium lemon, juiced (about 2-1/2 Tbsp./37 mL), rind reserved
  • 1 whole chicken ** (about 5-1/2-lbs./2.5 kg)
  • 1 1/2 lbs. (675 g) new potatoes, scrubbed
  • 12 ounces (350 g) shallots (about 6 medium), halved, if large

Nutritional information


Amount per serving

Calories from Fat150
Total Fat17 g
Saturated Fat4.5 g
Trans Fat0 g
Cholesterol170 mg
Sodium320 mg
Total Carbs28 g
Dietary Fiber3 g
Sugars1 g
Protein48 g
Vitamin A20 %
Vitamin C45 %
Calcium6 %
Iron20 %

Let's Get Cooking

  • 1 Preheat oven to 375° F/190 C. Combine 4 Tbsp. (60 mL) Becel® Buttery Taste margarine, Knorr® Chicken Bouillon Cubes and lemon juice in small microwave-safe bowl. Cover and microwave at HIGH 30 seconds; stir until Bouillon is dissolved. Cool slightly.
  • 2 Place chicken in large roasting pan and place squeezed lemon rind into cavity. Evenly spoon Bouillon mixture over chicken. Toss potatoes, shallots and remaining 2 Tbsp. (30 mL) margarine in large bowl. Arrange around chicken in roasting pan.
  • 3 Roast 1 hour. Baste chicken with pan juices and stir vegetables; continue roasting, basting chicken and stirring vegetables occasionally, until vegetables are tender and instant read thermometer inserted in thickest part of chicken thigh reaches 165° (75 C), about 45 minutes.
  • 4 Remove vegetables and chicken to serving platter; serve.