Lemon Roast Chicken with Potatoes and Shallots

Lemon Roast Chicken with Potatoes & Shallots

This comforting dish brings together creamy cheddar mac & cheese with a hearty oven-roasted chicken, infused with bright lemon and savory Knorr® Chicken Bouillon. Nestled alongside are golden potatoes and sweet shallots, roasted to perfection.
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  • 1 H 45 mins

    Cooking Time

  • Medium

    Difficulty

  • 15 mins

    Prep Time

  • 6 People

    Serves

  • 6 tbsps margarine, divided
  • 1 tbsp Knorr® Granulated Bouillon Chicken Flavor
  • 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 new potatoes, scrubbed
  • 12 ounces shallots (about 6 medium), halved, if large

  1. Preheat oven to 375° F/190 C. Combine 4 Tbsp. (60 mL) margarine, Knorr® Granulated Chicken Bouillon and lemon juice in small microwave-safe bowl. Cover and microwave at HIGH 30 seconds; stir until Bouillon and margarine are fully 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) of room temperature 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.

  5. Each serving of this dish is a good source of iron and vitamin C. For a special touch, try making this easy gravy. Skim fat from pan juices and strain (if desired) into small saucepan. Whisk together 1/4 cup (60 mL) water and 1 Tbsp. (15 mL) flour in small bowl; add to pan juices and bring to a boil over medium-high heat, whisking occasionally. Reduce heat and simmer, whisking occasionally, until slightly thickened, about 2 minutes.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 588.94 kcal
Fat (g) 39.872 g
Fiber (g) 3.849 g
Protein (g) 34.041 g
Saturated Fat (g) 10.254 g
Sodium (g) 348.895 mg
Sugars (g) 5.119 g

Hints & Tips

TIP: To make with chicken parts, toss shallots and potatoes with the 2 Tbsp. (30 mL) margarine and arrange in large roasting pan. Place 5-1/2-lbs (2.5 kg) chicken parts on top of vegetables and spoon bouillon mixture from above recipe over chicken. Roast at 375°F (190° C) until chicken is thoroughly cooked and vegetables are tender, about 45 minutes, basting once or twice halfway through. 

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