Lemon Herb Roasted Chicken Recipe
If you’re looking for an easy, flavor-packed centerpiece that works whether it’s a casual Sunday or a special gathering, Lemon Herb Roasted Chicken is that go-to dish. With juicy, tender meat and aromatic herbs mingling with bright citrus, each bite bursts with homey comfort and restaurant-worthy freshness. This recipe doesn’t just promise a beautifully golden bird; it fills your kitchen with the most inviting aroma and makes the kind of meal you’ll want to come back to again and again.
Ingredients You’ll Need
Here’s what you’ll need for Lemon Herb Roasted Chicken—each ingredient has a purpose, and together they create something unforgettable. Simple pantry staples like fresh herbs, citrus, and olive oil not only infuse flavor but also help create that irresistible crispy skin and juicy interior.
- Whole Chicken (about 4 pounds): The star of the show; choose a fresh, plump chicken for best results and easiest carving.
- Lemons (2, halved): Both stuffed inside and juiced over the bird, lemons add a fresh tang and help keep the chicken moist.
- Garlic (6 cloves, smashed): Smashed garlic releases its aromatic oils more easily, infusing the chicken and pan juices with rich flavor.
- Olive Oil (3 tablespoons): Helps brown the skin beautifully while carrying the herb flavors deep into the meat.
- Fresh Rosemary (2 tablespoons, chopped): Adds a woodsy, piney note that’s classic with roasted poultry.
- Fresh Thyme (2 tablespoons): Brings a gentle, earthy fragrance and warmth to each bite.
- Fresh Parsley (1 tablespoon, chopped): Offers a bright, peppery lift and vibrant green color.
- Salt (1 teaspoon): Essential for both seasoning the bird and crisping the skin.
- Freshly Ground Black Pepper (1/2 teaspoon): Adds just the right touch of heat and complexity.
- Chicken Broth (1/2 cup): Prevents dryness and creates delicious, savory pan juices perfect for serving.
How to Make Lemon Herb Roasted Chicken
Step 1: Get Prepped & Preheat
Start by preheating your oven to 425°F (220°C), so it’s hot and ready to yield that enviable golden skin. Pat the whole chicken dry with paper towels—this is the secret to crispiness! Then, set the chicken breast-side up in a roasting pan with a rack or directly in the pan if you like your chicken nestled alongside veggies for extra flavor.
Step 2: Flavor From Within
Stuff the chicken’s cavity with one halved lemon and three smashed garlic cloves. This small step packs every bite with subtle citrus and garlic essence, making Lemon Herb Roasted Chicken so delightfully aromatic and juicy from the inside out.
Step 3: Herb Rub Magic
Mix olive oil, rosemary, thyme, parsley, salt, and pepper in a small bowl to make a richly fragrant paste. Rub this herby mixture liberally over the chicken, working some under the skin if you can (use your fingers or a spoon)—this distributes flavor throughout the meat and helps lock in moisture.
Step 4: Citrus Burst & Broth
Squeeze the juice from the second lemon over the chicken, letting the tangy flavor soak in. Pour chicken broth into the bottom of the roasting pan; it will keep things moist and create luscious pan juices that are just begging to be spooned over your finished Lemon Herb Roasted Chicken.
Step 5: Roast and Baste
Roast the chicken for 1 hour 15 minutes to 1 hour 30 minutes, basting with the pan juices once during the cooking process. Roast until the thickest part of the thigh reads 165°F (74°C). This is how you achieve perfectly juicy results every time!
Step 6: Rest and Carve
Remove the chicken from the oven and let it rest, tented loosely with foil, for about 10 minutes. Resting keeps those flavorful juices where they belong—in the meat, not running across your cutting board. Carve and serve your Lemon Herb Roasted Chicken, ladling pan juices over each slice for an unforgettable finish.
How to Serve Lemon Herb Roasted Chicken
Garnishes
A flourish of freshly chopped parsley, roasted lemon slices, and a few sprigs of rosemary on the platter makes Lemon Herb Roasted Chicken as beautiful as it is delicious. The lemons hint at the bright, juicy flavors inside, while extra herbs signal all the goodness baked in.
Side Dishes
This chicken pairs beautifully with everything from buttery mashed potatoes, crisp green beans, or your favorite roasted root vegetables (try tossing some carrots and potatoes in the pan—they’ll soak up all the herby juices!). Warm crusty bread is also fabulous for sopping up those golden pan drippings.
Creative Ways to Present
Try carving the chicken tableside for a bit of dramatic flair at a dinner party. Or, slice and layer the meat over a big wooden cutting board surrounded by roasted veggies and fresh greenery for a rustic, family-style feast. You can even use leftovers in grain bowls or wraps, drizzling with the herbed pan juices for extra punch. Lemon Herb Roasted Chicken truly is as versatile as it is tasty!
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Herb Roasted Chicken should be cooled completely and stored in an airtight container in the refrigerator. It’ll stay fresh for up to 3–4 days, making it perfect for easy grab-and-go lunches or quick weeknight dinners.
Freezing
If you’d like to stash some away, shred or slice leftover chicken and store it in freezer-safe bags or containers. Be sure to include a bit of pan juice in each bag—that moisture keeps the chicken wonderfully tender when thawed. It’ll last in the freezer for up to three months.
Reheating
To reheat, place the chicken (and any reserved juices) in a baking dish, cover with foil, and warm in a 325°F oven until hot. For quicker meals, microwave in short intervals with a splash of broth to prevent drying out. Either way, your Lemon Herb Roasted Chicken will taste nearly as good as day one!
FAQs
Can I use dried herbs instead of fresh?
You can! Use about one-third the amount of dried herbs in place of fresh, as they’re more concentrated. The flavor will be slightly different but still incredibly tasty.
What if I don’t have a roasting pan?
No problem! A large oven-safe skillet or even a sturdy baking dish works well. If possible, elevate the chicken with a rack or a bed of thick-cut vegetables to encourage even roasting.
Should I truss the chicken?
Trussing (tying the legs together) isn’t required for Lemon Herb Roasted Chicken, but it does help the bird cook more evenly and gives it a lovely shape for serving. If you have butcher’s twine, it’s worth the extra minute!
Can I add vegetables to the pan?
Absolutely! Toss carrots, potatoes, or parsnips around the chicken before roasting. They’ll soak up the lemon-herb flavors and make for a fabulous all-in-one meal.
How do I know when the chicken is done?
The most reliable way is to use a meat thermometer—165°F (74°C) in the thickest part of the thigh. The juices should run clear, and the skin will be crisp and golden.
Final Thoughts
There’s just something irresistible about Lemon Herb Roasted Chicken—once you serve it and see everyone reaching for seconds, you’ll know it’s a winner. It’s as rewarding for the cook as it is for the lucky diners, and I hope it brings as much joy to your table as it does to mine. Give it a try; you might just find yourself roasting chicken a little more often!
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Lemon Herb Roasted Chicken Recipe
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Lemon Herb Roasted Chicken recipe is a delightful main course featuring a tender and flavorful whole chicken infused with zesty lemon and aromatic herbs. Perfect for a family dinner or a special occasion.
Ingredients
Ingredients:
- 1 whole chicken (about 4 pounds)
- 2 lemons halved
- 6 cloves garlic smashed
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary leaves chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh parsley chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chicken broth
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Prepare the chicken: Pat the chicken dry, place in a roasting pan, and stuff the cavity with lemon and garlic.
- Prepare the herb mixture: Mix olive oil, rosemary, thyme, parsley, salt, and pepper. Rub the mixture over the chicken.
- Add lemon juice: Squeeze the juice from the remaining lemon over the chicken.
- Roast the chicken: Pour chicken broth into the pan. Roast for 1 hour 15 minutes to 1 hour 30 minutes until internal temperature reaches 165°F (74°C).
- Rest and serve: Let the chicken rest for 10 minutes before carving. Serve with pan juices.
Notes
- For crispier skin, refrigerate the chicken uncovered for 1–2 hours before roasting.
- Add root vegetables like carrots and potatoes to the pan for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 of chicken
- Calories: 380
- Sugar: 0g
- Sodium: 460mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 125mg
