Roasted Herbed Chicken with Lemon
Experience the ultimate comfort meal with this Roasted Herbed Chicken with Lemon, a recipe that brings together the zesty brightness of fresh lemons and the earthy aroma of rosemary, thyme, and parsley. This dish boasts irresistibly crispy, golden-brown skin and tender, juicy meat infused with a dreamy herb-garlic rub, while a hint of butter adds richness to every bite. Stuffed with sweet onion and fresh citrus, this chicken roasts to perfection atop a bed of flavorful chicken broth, ensuring it stays moist and succulent. Ready in just under two hours, this elegant yet approachable roast chicken is perfect for family dinners, holiday gatherings, or date nights. Serve it with the remaining lemon wedges for a vibrant citrus garnish that ties the meal together. Master this crowd-pleasing recipe and elevate your roast chicken game today!
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Recipe Information
Ingredients
- 1 4-5 lbs whole chicken
- 3 tbsp olive oil
- 4 large, minced garlic cloves
- 2 tbsp, chopped fresh rosemary
- 2 tbsp, chopped fresh thyme
- 2 tbsp, chopped fresh parsley
- 2 whole lemon
- 2 tbsp, softened unsalted butter
- 2 tsp salt
- 1 tsp, freshly ground black pepper
- 1 medium, quartered yellow onion
- 1 cup chicken broth
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels, removing any excess moisture. This helps ensure a crispy skin.
In a small bowl, mix olive oil, minced garlic, rosemary, thyme, parsley, salt, and black pepper to create the herb rub.
Zest one lemon and add the zest to the herb mixture. Then, cut both lemons in half.
Gently loosen the skin of the chicken by sliding your fingers under it, being careful not to tear it.
Spread the herb mixture evenly under the skin, over the skin, and inside the cavity of the chicken.
Stuff the cavity with the quartered onion and two lemon halves. Tie the legs together with kitchen twine, ensuring it's securely trussed.
Rub the softened butter all over the chicken skin for added flavor and to encourage browning.
Place the chicken breast-side up on a roasting rack in a baking dish or roasting pan. Pour 1 cup of chicken broth into the bottom of the pan to keep the chicken moist as it roasts.
Roast the chicken in the preheated oven for 15 minutes at 425°F (220°C). Then reduce the temperature to 375°F (190°C) and continue roasting for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
If the chicken skin starts to brown too quickly, loosely tent it with aluminum foil.
Once done, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring juicy and tender meat.
Slice the remaining lemon halves into wedges and serve the chicken alongside them for an extra burst of citrus flavor.
Nutrition Facts
Calories |
987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 5446 mg | 237% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 8.3 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1144 mg | 24% | |
*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.
