Herb Roasted Chicken with Lemon
Elevate your mealtime with this Herb Roasted Chicken with Lemon, a show-stopping dish bursting with fresh, zesty flavor. This recipe features a perfectly roasted whole chicken, infused with the aromatic goodness of rosemary, thyme, parsley, and garlic, alongside the bright tang of lemons. Brushed with a luscious blend of melted butter and olive oil, the chicken crisps beautifully in the oven while staying succulent and juicy on the inside, thanks to the addition of chicken broth in the roasting pan. Tender garlic cloves and lemon slices roast alongside the chicken, adding even more flavor complexity to this comforting classic. With minimal prep time and a heavenly aroma that fills your kitchen, this dish is perfect for family dinners or special occasions. Serve it with a drizzle of the savory pan juices for an unbeatable finish!
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Recipe Information
Ingredients
- 4 lbs Whole chicken
- 2 pcs Lemon
- 2 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 2 tbsp Fresh parsley
- 4 pcs Garlic cloves
- 3 tbsp Olive oil
- 2 tsp Salt
- 1.5 tsp Black pepper
- 2 tbsp Unsalted butter
- 1 cup Chicken broth
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels and place it on a clean work surface.
Season the cavity of the chicken with 1 teaspoon of salt and 1 teaspoon of black pepper.
Cut one of the lemons into quarters and stuff them into the cavity, along with the sprigs of rosemary and thyme.
Melt the butter in a small saucepan or microwave, and stir in 2 tablespoons of olive oil.
Place the chicken in a roasting pan and brush the butter-olive oil mixture generously over the chicken, ensuring it’s coated evenly.
Finely chop the parsley and mix it with the remaining salt and pepper. Sprinkle this herb mixture evenly over the chicken.
Tuck the wing tips under the chicken to prevent burning and tie the legs together with kitchen twine.
Smash the garlic cloves and scatter them around the chicken in the roasting pan.
Slice the second lemon and arrange the slices around the chicken.
Drizzle the remaining 1 tablespoon of olive oil over the garlic and lemon slices.
Pour the chicken broth into the bottom of the pan to keep the chicken moist while roasting.
Roast the chicken in the preheated oven for 20 minutes at 425°F (220°C), then reduce the temperature to 375°F (190°C) and continue to cook for 1 hour, or until the internal temperature of the chicken reaches 165°F (74°C) in the thickest part of the thigh.
Baste the chicken with the pan juices every 20 minutes to infuse it with extra flavor.
When the chicken is done, remove it from the oven and let it rest for 10-15 minutes before carving, allowing the juices to redistribute.
Serve the chicken alongside the roasted garlic and lemon slices, with a drizzle of the pan juices for extra flavor.
Nutrition Facts
Calories |
928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 5441 mg | 237% | |
| Total Carbohydrate | 19.7 g | 7% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 3.6 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 950 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
