Lemon Herb Roasted Chicken

Why You’ll Love This Recipe

This roasted chicken is easy to prepare and incredibly flavorful. The combination of lemon and herbs creates a bright, fresh flavor profile that pairs beautifully with the richness of the roasted meat. The skin crisps up beautifully in the oven, while the inside stays moist and juicy. It’s versatile, family-friendly, and makes your kitchen smell amazing as it cooks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Whole chicken (about 4–5 pounds)
• Lemons, halved
• Fresh herbs (rosemary, thyme, parsley)
• Garlic cloves, smashed
• Olive oil or melted butter
• Salt
• Black pepper
• Onion, quartered (optional)
• Carrots and potatoes, chopped (optional, for roasting with the chicken)

Directions

1. Preheat oven to 425°F (220°C).
2. Remove giblets from the chicken and pat the skin dry with paper towels.
3. Season the inside of the cavity with salt and pepper. Stuff with lemon halves, garlic cloves, and a few sprigs of fresh herbs.
4. Rub the outside of the chicken with olive oil or melted butter. Season generously with salt, pepper, and chopped fresh herbs.
5. Tie the legs together with kitchen twine and tuck the wings under the body.
6. Place the chicken breast-side up in a roasting pan. Optionally, scatter chopped onions, carrots, and potatoes around the chicken.
7. Roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
8. Let the chicken rest for 10–15 minutes before carving. Serve with pan juices and roasted vegetables if desired.

Servings and timing

This recipe serves 4–6 people.
Prep time: 15 minutes
Cook time: 1 hour 15 minutes
Rest time: 15 minutes
Total time: about 1 hour 45 minutes

Variations

• Citrus Blend: Add orange or lime slices to the cavity for a citrus twist.
• Garlic Lovers: Use a whole head of garlic, cut in half horizontally, for deeper flavor.
• Spiced Version: Add paprika or smoked paprika to the herb rub for a deeper flavor and color.
• Butter Baste: Baste the chicken with herb butter during the last 30 minutes of roasting for an extra rich finish.
• Sheet Pan Meal: Roast with seasonal vegetables like Brussels sprouts, sweet potatoes, or parsnips for a full meal in one pan.

Storage/Reheating

Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently in a 325°F (160°C) oven covered with foil, or microwave in short bursts until heated through.
Leftover chicken can be used in sandwiches, salads, soups, or pasta dishes. You can also freeze for up to 2 months.

FAQs

What herbs work best with roasted chicken?

Fresh rosemary, thyme, and parsley are classics, but sage, oregano, and tarragon also pair well.

Do I need to truss the chicken?

Trussing helps the chicken cook evenly and hold its shape, but it’s optional if you don’t have kitchen twine.

How do I know when the chicken is done?

Use a meat thermometer—the thickest part of the thigh should read 165°F (74°C). The juices should run clear when pierced.

Can I use chicken pieces instead of a whole chicken?

Yes, use bone-in, skin-on parts and reduce cooking time to about 35–45 minutes depending on size.

What can I do with leftover chicken?

Use it in salads, sandwiches, tacos, soups, casseroles, or pasta dishes.

How do I get crispy skin?

Dry the chicken thoroughly before roasting and roast at a high temperature without covering it.

Can I marinate the chicken ahead of time?

Yes, marinating in lemon, herbs, and garlic for a few hours or overnight enhances the flavor even more.

Can I add wine to the roasting pan?

Yes, add a splash of white wine or chicken broth for more flavorful pan juices.

Should I cover the chicken while roasting?

No, roast uncovered to allow the skin to become crispy and golden.

Can I make this recipe in a Dutch oven?

Yes, roast uncovered in a Dutch oven for a moist and flavorful result with crispy skin.

Conclusion

Lemon Herb Roasted Chicken is a timeless dish that’s flavorful, comforting, and surprisingly easy to prepare. With its golden skin, juicy meat, and aromatic herbs, it’s a perfect centerpiece for any meal. Whether you’re cooking for a casual family dinner or a festive gathering, this recipe is sure to impress with minimal effort and maximum flavor

Lemon Herb Roasted Chicken

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Lemon Herb Roasted Chicken is a classic and comforting dish featuring a whole chicken roasted with fresh herbs, garlic, and lemon. It delivers juicy, flavorful meat and crispy skin—perfect for family dinners or special occasions.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 45 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Roasting
• Cuisine: American

Ingredients

• 1 whole chicken (4–5 lbs)
• 2 lemons, halved
• 4–6 garlic cloves, smashed
• Fresh herbs: rosemary, thyme, parsley (a few sprigs each)
• 2–3 tbsp olive oil or melted butter
• Salt, to taste
• Black pepper, to taste
• 1 onion, quartered (optional)
• 2–3 carrots, chopped (optional)
• 2–3 potatoes, chopped (optional)

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Instructions

1. Preheat oven to 425°F (220°C).
2. Remove giblets from the chicken and pat the skin dry with paper towels.
3. Season the cavity with salt and pepper. Stuff with lemon halves, garlic cloves, and herb sprigs.
4. Rub the outside of the chicken with olive oil or melted butter. Season generously with salt, pepper, and chopped herbs.
5. Tie the legs together with kitchen twine and tuck the wings under the body.
6. Place the chicken breast-side up in a roasting pan. Optionally, add onion, carrots, and potatoes around the chicken.
7. Roast for about 1 hour and 15 minutes, or until the thickest part of the thigh reaches 165°F (74°C).
8. Remove from oven and let rest for 10–15 minutes before carving. Serve with pan juices and vegetables.

Notes

• Use a meat thermometer for perfect doneness—165°F in the thigh.
• Roast uncovered to ensure crispy skin.
• Marinate ahead for deeper flavor.
• Add white wine or broth to the pan for enhanced pan juices.
• Leftover chicken is perfect for salads, soups, and sandwiches.

Nutrition

• Serving Size: 1/6 of chicken with vegetables
• Calories: 420
• Sugar: 2g
• Sodium: 480mg
• Fat: 24g
• Saturated Fat: 7g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 38g
• Cholesterol: 120mg

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