Perfect Roasted Chicken with Fresh Herbs Lemon
Experience the ultimate comfort food with this Perfect Roasted Chicken with Fresh Herbs and Lemon recipe, a show-stopping yet achievable dish that’s bursting with flavor. This golden, crispy-skinned whole chicken is infused with the bright zest of lemon and the savory aromatics of fresh rosemary, thyme, and parsley. Juicy and tender, it’s roasted atop a bed of carrots, celery, and onion, which soak up the savory drippings and create a flavorful base of roasted vegetables. The addition of garlic, olive oil, and a buttery glaze ensures every bite is perfectly seasoned and rich. With a quick prep time and easy basting technique, this recipe is perfect for weeknight dinners or celebratory gatherings, pairing beautifully with a side of crusty bread or mashed potatoes. Serve it family-style and let the heavenly aroma make your table feel festive and warm.
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Recipe Information
Ingredients
- 4 pounds Whole chicken
- 2 Lemon
- 2 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 3 sprigs Fresh parsley
- 6 Garlic cloves
- 3 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 3 Carrots
- 2 Celery stalks
- 1 Yellow onion
- 1 cup Chicken broth
Instructions
Preheat your oven to 425°F (220°C).
Remove the giblets from the chicken and pat the chicken dry with paper towels.
Season the chicken cavity generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Cut 1 lemon in half and stuff it inside the chicken cavity along with 2 sprigs of rosemary, 4 sprigs of thyme, 3 sprigs of parsley, and 4 garlic cloves.
Truss the legs of the chicken using kitchen twine to ensure even cooking, and tuck the wings under the body.
Rub the outside of the chicken with 2 tablespoons of olive oil and sprinkle it with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Melt the butter and brush it over the chicken for extra flavor and crispiness.
Cut the carrots, celery, and onion into large chunks and spread them in the bottom of a roasting pan. Add 1 cup of chicken broth to the pan.
Place the chicken on top of the vegetables in the roasting pan, breast-side up.
Slice the second lemon into thin rounds and lay them on top of the chicken.
Roast the chicken in the preheated oven for approximately 90 minutes, or until the internal temperature reaches 165°F (75°C) when measured in the thickest part of the breast and thigh.
Every 20–30 minutes, baste the chicken with the pan juices to keep it moist and flavorful.
Once cooked, remove the chicken from the oven and tent it loosely with aluminum foil. Let it rest for 15 minutes before carving.
Serve the chicken with the roasted vegetables and pan juices for a rich and delicious meal.
Nutrition Facts
Calories |
1087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.0 g | 105% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 5672 mg | 247% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 21.1 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2058 mg | 44% | |
*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.
