Lemon Herb Roasted Chicken - A whole chicken is seasoned with fresh herbs, garlic, and lemon, then roasted until the skin is golden brown and crackly while the meat stays incredibly juicy. The pan juices make a simple, flavorful sauce. This classic technique yields impressive results with minimal effort.

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Lemon Herb Roasted Chicken - Sunday chicken roasting was my grandmother's tradition, but hers was always dry. I discovered that starting breast-side down and flipping halfway through keeps the white meat juicy. The 2-hour total time (mostly hands-off) gives me space to prep sides. That golden, herb-scented bird on the table feels like a hug from her every time.

Dietary Notes

✓ Sunday Dinner Classic
✓ Impressive Presentation
✓ High Protein
✓ Whole Bird Technique

♥

Why You'll Love This

Crispy Golden Skin: High heat and proper drying are key.
Juicy Meat: Resting allows juices to redistribute.
Simple Pan Sauce: Drippings create instant gravy.
Foundation Recipe: Master this basic roast for any occasion.

Lemon Herb Roasted Chicken

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 15min

❄️ Cool Time: 15

🔥 Cook Time: 90min

🥨 Yield: 6

🍞 Method: Roasting

🌾 Diet: None

★ ★ ★ ★ ★

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restaurant Ingredients

4-5 lbs whole chicken
2 lemons
3 sprigs fresh rosemary
4 sprigs fresh thyme
1 garlic head
4 tbsp butter, softened
1 tbsp salt
1 tsp black pepper
1 tbsp olive oil
1 onion, quartered

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✏️

Whole chicken Pat very dry for crispy skin. Dry skin browns better and gives that golden roasted chicken look.
Lemons Lemon adds bright citrus and balances rich roast chicken flavor. Use both sliced and halved for aroma.
Fresh rosemary Rosemary gives piney herb fragrance that screams roast chicken. Fresh sprigs perfume the cavity and pan.
Fresh thyme Thyme adds earthy, savory herb flavor. It pairs perfectly with lemon and garlic.
Garlic head Roasted garlic becomes sweet and mellow. It flavors pan juices and makes the kitchen smell amazing.
Butter, softened Butter under/over skin helps browning and adds rich flavor. Soft butter spreads evenly for better seasoning.
Kosher salt Kosher salt adheres better and seasons evenly. Salt is the key to juicy chicken and crispy skin.
Black pepper Freshly cracked pepper gives aromatic bite. It balances butter and lemon.
Olive oil Oil helps skin crisp and prevents dry spots. It also helps herbs stick to the chicken.
Onion (optional) Onion in the pan adds sweetness to drippings. It can act like a natural roasting rack.

list_alt Instructions

1

Preheat oven to 425°F. Pat the chicken completely dry inside and out with paper towels - this is crucial for crispy skin.
2

In a small bowl, mix softened butter with 1 tsp salt, pepper, and the leaves from one sprig of rosemary and thyme.
3

Carefully loosen the skin over the breast and thighs with your fingers. Spread the herb butter under the skin directly onto the meat.
4

Rub the outside of the chicken with olive oil and the remaining salt. Stuff the cavity with lemon halves, garlic head, and the remaining herb sprigs.
5

Truss the legs together with kitchen twine. Place chicken breast-side up on a rack in a roasting pan. Arrange lemon slices and onion quarters around if using.
6

Roast at 425°F for 20 minutes to start crisping the skin. Then reduce heat to 375°F and continue roasting for about 1 hour 10 minutes (or until a thermometer in the thickest part of the thigh reads 165°F).
7

Transfer chicken to a cutting board. Let rest for 15 minutes - this allows juices to redistribute for moister meat.
8

While chicken rests, skim fat from pan juices if desired. Serve juices as a simple sauce. Carve and serve.

Nutrition Facts

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Calories 340

Protein 35g

Carbs 2g

Fiber 0g

Sugar 0g

Fat 22g

Sodium 520mg

Potassium N/A

🍽️

Serving Suggestions

Let the chicken rest for 15 minutes before carving. Serve on a warm platter with the carved pieces and pan juices poured over. Pair with roasted potatoes, carrots, and onions that cooked alongside the chicken, or with mashed potatoes and a green vegetable like green beans.

How to Store?

Store leftover chicken in an airtight container in the refrigerator for up to 4 days. The meat can be used in salads, sandwiches, or soups. The carcass can be used to make stock. Reheat gently in a 325°F oven or in a skillet with a splash of broth to prevent drying. Freeze cooked, shredded meat for up to 3 months.

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