Roasted Chicken with Lemon and Fresh Herbs
Elevate your dinner table with this mouthwatering Roasted Chicken with Lemon and Fresh Herbs, a recipe that combines bold citrus flavors with the earthiness of aromatic herbs. Perfectly seasoned with garlic, fresh rosemary, thyme, and parsley, this golden, crispy-skinned chicken is infused with lemon for a bright, tangy twist. The preparation is straightforward, featuring a blend of olive oil and butter to lock in moisture and flavor, while regular basting ensures a juicy, tender finish. Served with pan drippings as a flavorful sauce, this succulent roast pairs beautifully with roasted vegetables or a crisp green salad. Ready in just over 90 minutes and serving six, it’s the ultimate crowd-pleaser for Sunday dinners, special occasions, or any night you’re craving comforting yet elegant fare.
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Recipe Information
Ingredients
- 1 piece (about 4-5 pounds) Whole chicken
- 2 pieces Lemon
- 2 sprigs Fresh rosemary
- 3 sprigs Fresh thyme
- 1 bunch (small) Fresh parsley
- 4 pieces Garlic cloves
- 3 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Unsalted butter
Instructions
Preheat your oven to 425°F (220°C).
Remove the giblets from the chicken cavity, rinse the chicken inside and out under cold water, and pat it dry with paper towels.
Slice one lemon into quarters. Cut the other lemon into thin slices and set aside.
Stuff the chicken cavity with the lemon quarters, 2 garlic cloves (lightly crushed), 1 sprig of rosemary, and 2 sprigs of thyme.
In a small bowl, combine the olive oil, 1 tablespoon of butter (softened), salt, and black pepper. Mix until well-blended.
Using your fingers, carefully loosen the skin over the chicken breast. Spread half of the butter mixture under the skin, rubbing it directly onto the meat. Spread the remaining mixture over the entire exterior of the chicken.
Place the chicken in a roasting pan, breast-side up. Arrange the sliced lemon, remaining garlic cloves, and remaining sprigs of rosemary and thyme around the chicken in the pan.
Melt the remaining tablespoon of butter and drizzle it over the chicken for extra crispiness during roasting.
Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature at the thickest part of the breast reads 165°F (74°C) on a meat thermometer.
Baste the chicken with the juices from the pan every 20 minutes to keep it moist.
Once fully cooked, remove the chicken from the oven and tent with aluminum foil. Let it rest for 10-15 minutes before carving.
Serve the roasted chicken with the pan juices drizzled over the top for added flavor.
Nutrition Facts
Calories |
916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.4 g | 104% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 4899 mg | 213% | |
| Total Carbohydrate | 19.2 g | 7% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 3.3 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 914 mg | 19% | |
*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.
