Lemon Roasted Chicken with potatoes and shallots

Lemon Roasted Chicken with potatoes and shallots

2-hour recipe Serves 6
Chicken accompanied by potatoes and shallots roasted in a mixture of chicken bouillon and lemon for a main dish that is a good source of iron.
2-hour recipe Serves 6


6 tbsp
1 med
12 ozs


Prep: 15 mins | Cook: 1 hour 45 mins
  • 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 60 sec, stir. 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 min.

  • 4

    Remove vegetables and chicken to serving platter; serve. For a special touch, try making this easy gravy: Skim fat from pan juices and strain (if desired) into small saucepan. Whisk together ¼ cup (60 mL) water and 1 Tbsp (15 mL) flour in small bowl; add to pan juices and bring to a boil over med-high heat, whisking occasionally. Reduce heat and simmer, whisking occasionally, until slightly thickened, about 2 min.

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Last updated: October 27th, 2020

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