Whole Roasted Italian Lemon Herb Chicken
Experience the ultimate comfort food with this Whole Roasted Italian Lemon Herb Chicken, a classic dish elevated with vibrant Mediterranean flavors. This recipe coats a tender 4-pound whole chicken in a luscious paste of fresh rosemary, thyme, zesty lemon, garlic, and a hint of oregano, both under the skin and on the surface for maximum flavor infusion. Butter and olive oil ensure a golden, crispy skin, while a cavity stuffed with fresh lemon, onion, and garlic infuses every bite with mouthwatering aroma. Roasted to perfection with a savory chicken broth base to lock in moisture, this dish is as visually stunning as it is delicious. Perfect for family dinners or special occasions, serve this juicy Italian-inspired roast chicken with its flavorful pan drippings and your favorite sides for a meal that’s sure to impress. Ready in under two hours, it's fragrant, hearty, and irresistibly savory!
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Recipe Information
Ingredients
- 4 lbs whole chicken
- 2 whole lemon
- 6 cloves garlic cloves
- 4 tbsp olive oil
- 2 tbsp fresh rosemary
- 2 tbsp fresh thyme
- 1 tsp dried oregano
- 1 tbsp salt
- 1 tsp black pepper
- 2 tbsp butter
- 1 large onion
- 1 cup chicken broth
Instructions
Preheat your oven to 425°F (220°C).
Remove the giblets and pat the chicken dry with paper towels. Place it on a large roasting pan.
Zest one lemon and set the zest aside. Cut both lemons into halves.
In a small bowl, mix 2 tablespoons of olive oil, lemon zest, minced garlic, fresh rosemary, fresh thyme, dried oregano, salt, and black pepper to form a paste.
Gently loosen the skin of the chicken by sliding your fingers underneath it, being careful not to tear it. Rub half of the lemon herb paste under the skin and the other half on the outer surface of the chicken.
Stuff the chicken cavity with 2 lemon halves, half an onion (cut into quarters), and 2 garlic cloves. Tie the legs together with kitchen twine.
Rub softened butter over the entire surface of the chicken for additional flavor and browning.
Scatter the remaining onion (sliced) and garlic cloves around the chicken in the roasting pan. Drizzle with the remaining 2 tablespoons of olive oil.
Pour 1 cup of chicken broth into the bottom of the roasting pan to keep the chicken moist during cooking.
Roast the chicken in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature reads 165°F (74°C) when measured at the thickest part of the thigh.
Check the chicken every 30 minutes, basting it with the pan drippings for added moisture and flavor.
Once cooked, remove the chicken from the oven and cover it loosely with aluminum foil. Let it rest for 10-15 minutes before carving.
Serve the roasted chicken alongside the pan drippings and your choice of sides. Enjoy!
Nutrition Facts
Calories |
1151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.6 g | 121% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 7945 mg | 345% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 13.1 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 187 mg | 14% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1237 mg | 26% | |
*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.
