Citrus & Dill Roasted Chicken on Veggies

Good morning all! I really can’t believe November is coming to a close and a month of festivities is waiting just around the corner! With this lovely week of warm weather I have found it even harder to fathom that Christmas is only 26 days away… yikes! I recently had a cozy get away at a friends cabin for a little girls Christmas gathering and it sparked my holiday cheer and craving for festive homey, comforting and healthy food. We put together a pretty incredible roasted chicken dish that night which sparked my creativity and ingenuity for my next recipe, I think it is perfect for either a family dinner or a special gathering for sure. Get your roasting pan out for this next recipe, my Citrus & Dill Roasted Chicken on Veggies, it has layers of winter vegetables, sweet potatoes all basted in a citrus, dill, garlic sauce and of course the chicken steals the show here… beautifully browned and roasted, juicy and delicious!

I hadn’t made a full chicken in quite some time, with only two people in the house, its slight over kill with a whole chicky… but with Christmas a coming which usually indicates more gatherings with friends and family, I knew I wanted to make a dish that is pretty quick to throw together, feeds the masses and looks darn perty on the table to impress the guests! In my recent SPUD delivery box of groceries I received some golden and red beets, nothing beats roasted beets, then I came across massive bulbs of fennel at the market, I knew this combo was a match made in food heaven. Knowing me, I can’t ever keep things two ingredient simple, so I threw in onions, I get really excited about roasted onions and how they caramelize and add flavors like no other! Since I was this deep into my roasting pan plan I thought well heck, let’s put some sweet potatoes in there as well to have a full meal deal all in one!

So a lot of people ask me how I come up with recipes, a lot of the time it stems from cravings, meals eaten while travelling that I want to re-create, whats in my fridge/pantry, but usually it all hits me when I’m at the market or grocery store and I come across produce that are simply irresistible… this week they were a glimmering meyer lemon, a bundle of fresh fragrant dill and massive russian garlic cloves, that’s when I decided this chicken was gonna have a rub down in citrus, garlic and herbs with a shake of paprika! Love it when flavors fall into my shopping bag like that 🙂

Layering all the veggies down into the pan is so satisfying, being overly type A this means it has to be coordinated and patterned when I do it… no just tossing it all in… that results in slight anxiety for me! The beets and sweet potato I used my mandolin to slice them up into circles, not too thick so they roast and layered the bottom of the pan, then added onion and fennel slices. I had to take a moment to stand back and admire all those colors!

Alright, let’s get to the recipe!


1 whole chicken – giblets removed, rinsed

1 small sweet potato – sliced

1 large golden beet – peeled & sliced

1 large red beet – peeled & sliced

1 head of fennel – ends trimmed & cut into slices

1/2 medium yellow onion – cut into slices

For the rub:

1/2 cup fresh dill – chopped

2 tbsp olive oil (or butter)

2 cloves garlic – crushed

3 sprigs of rosemary – diced

2 tbsp fresh lemon juice

2 tbsp fresh orange juice

2 tsp paprika

1 tsp onion powder

1 tsp each lemon & orange zest

2 tsp salt

1 tsp black pepper

Time to cook:

Pre-heat oven to 450 degrees Fahrenheit.

Add your rub ingredients together in a bowl (except 1 tsp salt & 1/4 cup dill) and mix well.

In a roasting pan layer your sweet potato, then beets and finish with onions & fennel.

Add half of your sauce to your vegetable mix and coat evenly.

Rinse your chicken, trim any fat and place on top of vegetables.

Salt & pepper chicken in and out, stuff the inside of your chicken with 1/4 cup dill and I placed 3-4 lemon rings in there as well, then rub your chicken in the rest of the rub.

I tossed any extra dill & zest on top!

Put chicken in oven for 15 minutes at 450 degrees, then turn down to 400 and roast for another 40-45 minutes or so until done through, juices clear.

Let it rest a few minutes while everyone is getting seated and then dish out!











It’s an easy, lovely, healthy, minimal clean up kinda dish and really yummy dinner idea, I’m sure your family and guests will love it! Another reminder that if you wanted to try out a delivered to your doorstep grocery experience, provides to your doorstep delivery of local, organic products as well as an entire online grocery store of amazing produce and other products such as whole organic chicken! Use PROMO code: PINCH to receive $20.00 of your first order of $60.00! No sign up or memberships, just shop once to check it out, it is amazing! Let me know what you think of this recipe as well as f you try it out, thank you for reading and your support everyone. Have a lovely rest of your week and weekend! XOXO

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