Lemon Herb Roasted Chicken
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.
Juicy roasted chicken with crispy skin bright lemon and fragrant fresh herbs.
Nutrition per serving
Ingredients
protein
flavoring
fat
aromatics
herbs
seasoning
Instructions
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.
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.
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.
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.
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.
Substitutions
Common mistakes
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