Lemon Herb Roasted Chicken
This Lemon Herb Roasted Chicken is so juicy, tender, moist, and delicious with a beautiful golden brown crispy skin. It's the perfect Sunday dinner for the whole family.
Servings: 4 people
Calories: 784kcal
Ingredients
- 1 5-pound whole chicken thawed and giblets removed
- 2 medium yellow onions, peeled and quartered
- 2 large lemons, quartered
- 2 heads garlic, cut into half crosswise
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper
- Chicken broth or water for the pan
Lemon Garlic Herb Butter
- 8 tablespoons unsalted butter, melted
- 5 cloves garlic, minced
- 1 teaspoon fresh rosemary leaves, finely chopped
- 2 teaspoons fresh thyme leaves
- Zest of 2 large lemons
- 2 teaspoons Kosher salt
- ½ teaspoon ground black pepper
Instructions
- Before you start, let the chicken sit on the counter for 20 to 30 minutes so it’s not so cold.
- Preheat oven to 425 degrees F. Position rack in lower third of the oven.
- Make the lemon garlic herb butter: in a bowl, combine the melted butter with the minced garlic, chopped rosemary, thyme leaves, lemon zest, Kosher salt (2 teaspoons), and black pepper (½ teaspoon). Set aside.
- Pat the chicken dry thoroughly with paper towel, including inside the cavity.
- Season under the skin: Carefully separate it with your fingers first, and then insert a spoon inside to create deeper “pockets.” Evenly insert a little more than half of the prepared butter UNDER the skin, gently pressing down on the skin to spread it as need. Make sure you get as much garlic in there as possible.
- Then, stuff the cavity with 1 lemon (quartered), 1 onion (quartered), 1 head of garlic (halved), 1 rosemary spring, and 1 thyme sprig.
- Tie chicken legs using kitchen twine. Tuck in wings under the chicken's back, or clip the wing tips to prevent them from burning.
- Prepare the vegetable bed: In a large roasting pan, arrange the remaining quartered onions, garlic, lemon, and herbs. Place the prepared chicken on top of the vegetable bed, breast side up.
- Rub the remaining butter all over the skin on the outside. Season the exterior with more salt (about 1 teaspoon) and a few grinds of black pepper. Then, add about 1 cup of chicken broth or water to the bottom of the pan - this will prevent the drippings from burning.
- Roast for 1 hour and 30 minutes (depending on the size of the chicken, more cooking times below under “Notes”). Replenish the bottom of the pan with more liquid as needed.
- Rotate the pan if you notice certain spots browning more than others - some ovens have hot spots. If needed, cover any spots that are browning too fast with aluminum foil. The chicken is ready when an instant or meat thermometer inserted in the thickest part of the breast and thigh registers 165 degrees F.
- Remove from oven and let it rest for 15 minutes before carving. Enjoy!
Notes
- Make sure to pat dry the chicken thoroughly with paper towel before you start. This helps the skin crisp up better.
- How to separate the skin from the flesh easily: Carefully separate it with your fingers first, and then insert a spoon inside to create deeper “pockets” for the butter.
- Prevent drippings from burning by adding chicken broth or water to the bottom of the pan as needed.
- The ideal roasting temperature is 425 degrees F in a regular oven.
- Cooking times: Roast for about 18 minutes per pound. If there are any spots that are browning too fast, cover that area with aluminum foil.
- The chicken is ready when an instant or meat thermometer inserted in the thickest part of the breast and in the thigh registers 165 degrees F.
- Always let the chicken rest for 15 minutes before carving. This allows the juices to redistribute to keep it juicy inside.
- Leftovers can be stored in the fridge in an airtight container for up to 3 days.
- Prefer to spatchcock the chicken? Here’s a guide on how to spatchcock a whole chicken. Roast a spatchcocked chicken for 12-13 minutes per pound at 425 degrees F.
- Fresh rosemary and thyme: I’d highly recommend using fresh herbs, but dried can be used too. Use a little less than half than fresh herbs.
- Bed of vegetables and stuffing: Add extra veggies, such as carrots, potatoes, parsnips, etc.
Nutrition
Calories: 784kcal | Carbohydrates: 7g | Protein: 83g | Fat: 46g | Saturated Fat: 21g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 1131mg | Sodium: 1516mg | Potassium: 1061mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 44258IU | Vitamin C: 62mg | Calcium: 65mg | Iron: 25mg