Lemon Herb Roast Chicken

Short description

Lemon Herb Roast Chicken is a classic dish where a whole chicken is roasted with fresh herbs, garlic, and lemon, resulting in juicy meat and perfectly crispy, golden-brown skin.

Why You’ll Love This Recipe

• It combines fresh herbs and lemon for a bright, aromatic flavor.

• The method ensures crispy skin and tender, juicy meat.

• It requires simple ingredients, making it both easy and elegant.

• It is versatile enough for weeknight dinners or special occasions.

• Leftovers can be repurposed into soups, salads, or sandwiches.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Whole chicken (about 4–5 lb / 1.8–2.3 kg)

• Unsalted butter or olive oil

• Fresh garlic, minced

• Fresh rosemary, chopped

• Fresh thyme leaves

• Lemon zest and juice

• Salt

• Black pepper

• Lemon wedges (for stuffing the cavity)

• Onion wedges (optional)

directions

1. Preheat the oven to 425 °F (220 °C).

2. Pat the chicken dry with paper towels to ensure crisp skin.

3. In a small bowl, mix butter or olive oil with garlic, rosemary, thyme, lemon zest, salt, and pepper.

4. Gently loosen the chicken skin and rub some of the mixture under the skin and over the surface.

5. Stuff the cavity with lemon wedges and onion wedges if using.

6. Place the chicken in a roasting pan on a rack or over vegetables.

7. Roast for about 1 hour 15 minutes to 1 hour 30 minutes, or until the thickest part of the thigh registers 165 °F (74 °C).

8. Let the chicken rest for 15 minutes before carving to retain juices.

Servings and timing

• Servings: 4

• Prep time: 15 minutes

• Cook time: 1 hour 15–30 minutes

• Resting time: 15 minutes

• Total time: About 2 hours

Variations

• Use dried herbs instead of fresh if unavailable, reducing the amount by half.

• Add a bed of root vegetables such as carrots, parsnips, or potatoes under the chicken for a complete one-pan meal.

• Try a spatchcocked (butterflied) chicken for faster, more even cooking.

• Add a touch of smoked paprika or chili flakes for a spicier version.

storage/reheating

• Refrigerate leftovers in an airtight container for up to 4 days.

• Freeze portions for up to 3–4 months.

• Reheat in the oven at 350 °F (175 °C) until warmed through, or use the microwave in short intervals.

• To re-crisp the skin, briefly broil after reheating.

FAQs

How do I keep the chicken juicy?

Do not overcook; use a thermometer and let the chicken rest before carving.

Can I prepare the chicken ahead of time?

Yes, you can season it and refrigerate overnight. This enhances flavor.

Can I use boneless chicken pieces instead?

Yes, but adjust cooking time as smaller cuts cook faster.

Should I truss the chicken?

Trussing is optional but helps the chicken cook evenly.

What herbs work best for this recipe?

Rosemary, thyme, and parsley are classic, but you can also use sage or oregano.

Can I roast the chicken at a lower temperature?

Yes, roasting at 350 °F will take longer but still yield juicy results.

What sides pair well with this dish?

Roasted potatoes, green beans, asparagus, or a fresh salad make excellent choices.

Can I make gravy from the drippings?

Yes, simply deglaze the pan with broth or wine and thicken with a bit of flour or cornstarch.

How do I know when the chicken is fully cooked?

Insert a thermometer into the thickest part of the thigh; it should read 165 °F (74 °C).

Can I use olive oil instead of butter?

Yes, olive oil will work well and provide a lighter flavor.

Conclusion

Lemon Herb Roast Chicken is a simple yet elegant dish that delivers flavor, comfort, and versatility. With its balance of crispy skin and tender meat, it is sure to impress at the dinner table and can easily become a family favorite.

Print