Lemon Roast Chicken
Treat your taste buds to the ultimate comfort food with this Lemon Roast Chicken recipe, a perfect balance of zesty citrus and aromatic herbs. This dish elevates a classic roasted whole chicken by infusing it with the bright, tangy flavors of fresh lemons, complemented by the earthy notes of rosemary and thyme. The golden-brown, crispy skin is slathered with a rich, buttery lemon zest paste for a burst of flavor in every bite, while the cavity is stuffed with fresh herbs and garlic for an extra layer of savoriness. Roasted alongside onions and basted with chicken broth, this dish stays irresistibly moist and tender. Ideal for a family dinner or special occasion, this easy-to-follow recipe delivers restaurant-quality results with just 20 minutes of prep time. Pair it with your favorite sides like mashed potatoes or roasted vegetables for a show-stopping meal.
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Recipe Information
Ingredients
- 1 4-5 lb whole chicken
- 2 lemons
- 6 garlic cloves
- 4 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 3 tbsp olive oil
- 2 tbsp butter
- 2 tsp salt
- 1 tsp black pepper
- 1 onion
- 1 cup chicken broth
Instructions
Preheat your oven to 425°F (220°C).
Pat the whole chicken dry with paper towels and remove any giblets. Set aside.
Zest one of the lemons and cut both lemons in half. Slice the onion into thick wedges.
In a small bowl, combine the lemon zest, 2 tablespoons of olive oil, softened butter, salt, and black pepper. Mix until well combined to form a paste.
Gently loosen the skin of the chicken breast by sliding your fingers under it. Spread half of the lemon-butter mixture under the skin and the other half over the outside of the chicken, making sure to coat it evenly.
Stuff the cavity of the chicken with the lemon halves, 4 garlic cloves (slightly crushed), 2 rosemary sprigs, and 4 thyme sprigs.
Place the chopped onion, remaining garlic cloves, and 2 sprigs each of rosemary and thyme in the bottom of a roasting pan or baking dish.
Set the chicken on top of the onion mixture, breast side up. Drizzle with the remaining tablespoon of olive oil.
Pour the chicken broth into the bottom of the roasting pan to keep the chicken moist while cooking.
Place the pan in the preheated oven and roast for 60-90 minutes, or until the skin is golden brown and the internal temperature of the thickest part of the chicken (thigh) reaches 165°F (74°C).
Halfway through the cooking process, baste the chicken with the pan drippings to enhance moisture and flavor.
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute.
Serve the chicken with the roasted onion and herb mixture from the pan, along with your favorite sides like mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 5583 mg | 243% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 8.2 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 166 mg | 13% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1065 mg | 23% | |
*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.
