How to Make the Perfect Lemon Herb Roasted Chicken
American · Medium · 110 min · 4 servings
A perfectly roasted whole chicken with crispy golden skin infused with lemon and fresh herbs. Simple techniques deliver incredibly juicy and flavorful results every single time.
Why this recipe works
This Lemon Herb Roasted Chicken recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 110 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 480 calories with 52g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 9 simple ingredients that you can find at any grocery store:
- 1.8 kg whole chicken patted dry
- 1 whole lemon halved
- 56 g unsalted butter softened
- 4 cloves garlic minced
- 2 tbsp fresh rosemary chopped
- 2 tbsp fresh thyme leaves
- 1.5 tsp kosher salt
- 0.75 tsp black pepper
- 1 medium yellow onion quartered
Step by step instructions
Step 1: Prepare the Herb Butter
Preheat oven to 220 degrees C. In a small bowl combine softened butter minced garlic chopped rosemary thyme salt and pepper. Mix until fully combined into a smooth herb butter paste.
Step 2: Season the Chicken
Pat the chicken completely dry inside and out with paper towels. Loosen the skin over the breast and thighs with your fingers. Push half the herb butter under the skin and rub the remaining butter all over the outside.
Step 3: Stuff and Truss
Squeeze lemon juice over the outside of the chicken. Place the squeezed lemon halves onion quarters and any remaining herb sprigs inside the cavity. Tie the legs together with kitchen twine and tuck wing tips under the body.
Step 4: Roast the Chicken
Place chicken breast side up in a roasting pan or cast iron skillet. Roast at 220 degrees C for 20 minutes to brown the skin. Reduce heat to 190 degrees C and continue roasting for 60 to 70 minutes until internal temperature reaches 74 degrees C.
Step 5: Rest and Serve
Remove chicken from oven and let it rest uncovered for 15 minutes before carving. Do not skip the resting period as this redistributes the juices throughout the meat. Carve and serve with pan drippings.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- fresh rosemary and thyme → dried herbs using one third the amount
- unsalted butter → olive oil for a dairy free option with slightly less richness
- whole chicken → bone in skin on chicken thighs reducing cook time to 45 minutes
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Do not skip patting the chicken dry as moisture on the skin prevents crisping
- Skipping the resting period causes all the juices to run out when carved
- Opening the oven door repeatedly causes temperature drops that lead to uneven cooking
Nutrition facts
Per serving: 480 calories, 52g protein, 4g carbs, 28g fat, 1g fiber.
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