Walk Away Roast Chicken with Lemon Herbs
Elevate your weeknight dinners with this effortless Walk Away Roast Chicken with Lemon Herbs. Perfectly seasoned with a fragrant blend of fresh rosemary, thyme, garlic, and zesty lemon, this recipe delivers a succulent, golden-brown chicken with minimal effort. The unique "walk away" method involves an initial high-heat sear to lock in flavor, followed by a slow roast that practically takes care of itself, leaving you free to enjoy the aroma wafting from your kitchen. Butter dollops and a splash of chicken stock keep the meat unbelievably moist, while roasted lemon halves infuse every bite with bright, citrusy notes. Ideal for serving alongside its savory pan drippings and your favorite sides, this crowd-pleaser is a must-have addition to your repertoire, perfect for family dinners or casual entertaining.
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Recipe Information
Ingredients
- 1 Whole chicken (about 4-5 lbs)
- 2 Lemon
- 3 tablespoons Olive oil
- 4 Garlic cloves
- 1 tablespoon Fresh rosemary
- 1 tablespoon Fresh thyme
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Butter, softened
- 1 cup Chicken stock or water
Instructions
Preheat your oven to 425°F (220°C).
Remove any giblets or excess fat from the cavity of the chicken. Pat the chicken dry with paper towels.
Zest 1 lemon and set aside the zest. Cut both lemons into halves. Place two halves inside the cavity of the chicken, along with 2 garlic cloves.
In a small bowl, mix olive oil, lemon zest, minced garlic (from the remaining 2 cloves), rosemary, thyme, salt, and black pepper until it forms a paste.
Rub the herb mixture generously over the chicken, ensuring all areas, including under the skin where possible, are coated.
Place the chicken in a roasting pan or a deep oven-safe skillet, breast-side up. Tuck the wings under the body to prevent burning.
Scatter the remaining lemon halves (cut side down) around the chicken in the pan. Add softened butter in small dollops over the top of the bird.
Pour 1 cup of chicken stock or water into the bottom of the pan to keep the chicken moist and prevent the drippings from burning.
Roast the chicken in the preheated oven for 20 minutes at 425°F (220°C) to encourage browning.
After 20 minutes, reduce the oven temperature to 375°F (190°C). Continue roasting the chicken for an additional 70 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This ensures the juices redistribute for a moist result.
Serve with the pan drippings, roasted lemons, and your choice of sides. Enjoy!
Nutrition Facts
Calories |
2807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.0 g | 290% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 862 mg | 287% | |
| Sodium | 6569 mg | 286% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 3.5 g | ||
| Protein | 184.1 g | 368% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 205 mg | 16% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1903 mg | 40% | |
*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.
