Lemon Herb Roasted Chicken Recipe

This Lemon Herb Roasted Chicken Recipe is inspired by traditional French rotisserie cooking. It is a juicy and crispy recipe, which calls for lemon and garlic. It’s a classic, foolproof recipe, ready in about 1 hour 35 minutes.

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Lemon Herb Roasted Chicken Recipe Ingredients

• 2 tbsp unsalted butter, softened
• 5 garlic cloves (1 minced, 4 whole)
• ½ tsp minced rosemary + 2 rosemary sprigs
• ½ tsp minced thyme + 2 thyme sprigs
• ½ tsp finely grated lemon zest
• Kosher salt and black pepper
• 1 whole chicken (about 4 lbs)
• 1 large onion, cut into 8 wedges
• 1 lemon, cut into 8 slices
• 1 cup water, divided
• ½ cup chicken stock or low-sodium broth

How To Make Lemon Herb Roasted Chicken

1. Preheat the oven: Set your oven to 425°F (220°C) and adjust the oven rack to the lower position. This ensures the heat circulates perfectly around the whole bird, resulting in an evenly roasted chicken with no soggy bottom.
2. Mix the herb butter: In a small bowl, combine your softened butter with the minced garlic, rosemary, thyme, and lemon zest. Season the mixture generously with salt and pepper, mashing it together until you have a fragrant, spreadable paste that will flavor the meat from the inside out.
3. Prep the chicken: Use paper towels to pat the chicken completely dry; this is the secret to getting that thin, crackly skin. Gently slide your fingers under the skin of the breast to loosen it, then rub about half of the herb butter directly onto the meat. Spread the remaining butter all over the outside of the skin and finish with an extra sprinkle of salt and pepper.
4. Set up the roasting pan: Place the chicken breast-side up on a rack set inside a roasting pan. Scatter the onion wedges, whole garlic cloves, lemon slices, and herb sprigs in the bottom of the pan around the bird. Pour in half a cup of water to keep the aromatics from burning and to create a moist environment.
5. Roast, flip, and roast again: Slide the pan into the oven and roast for 30 minutes. Carefully flip the chicken breast-side down using tongs and a clean kitchen towel for grip; roast for another 20 minutes. Finally, flip the bird back to breast-side up, add the remaining half cup of water to the pan, and roast for a final 20 minutes or until a meat thermometer hits 175°F in the thickest part of the thigh.
6. Make the savory pan sauce: Once cooked, tilt the chicken so any internal juices run into the pan, then transfer the bird to a carving board to rest. Place the roasting pan directly on the stovetop over medium-high heat. Pour in the chicken stock and use a wooden spoon to scrape up all those delicious browned bits from the bottom. Squeeze a few of the roasted lemon slices into the sauce for a bright, zesty finish.
7. Serve the chicken: Carve the chicken into pieces and arrange them on a warm platter. Generously spoon the reduced pan sauce over the meat just before serving to keep every bite succulent.

Recipe Tips

• How to get extra crispy skin: Make sure the chicken is completely dry before adding the butter. If you have time, leave the chicken uncovered in the fridge for an hour before prepping to dry the skin out even further.
• Why do I need to flip the chicken: Flipping the chicken breast-side down halfway through cooking allows the juices to flow into the breast meat, preventing it from drying out while the dark meat finishes.
• Can I use dried herbs instead of fresh: You can, but use only about one-third of the amount since dried herbs are more concentrated. Fresh herbs are highly recommended for the best “bistro-style” flavor.
• How to tell when roasted chicken is done: The safest way is using a meat thermometer, but you can also check if the juices run clear when you pierce the area between the leg and the breast.

What To Serve With Lemon Herb Roasted Chicken?

This Lemon Herb Roasted Chicken Recipe is a juicy, zesty main dish that needs a starchy or veggie pairing! Roasted Garlic Mashed Potatoes are the quintessential choice for soaking up that delicious homemade pan sauce. For a balanced meal, a side of Honey Glazed Carrots or Sautéed Green Beans adds a vibrant crunch that complements the savory herbs! A simple Arugula Salad with a lemon vinaigrette or a slice of Crusty Sourdough Bread pairs wonderfully with the rich, lemony notes of the roasted bird.

How To Store Lemon Herb Roasted Chicken

• Refrigerate: Store any leftover chicken in an airtight container for up to 3-4 days. It is best to remove the meat from the bones before storing to save space and make reheating easier.
• Freeze: You can freeze the cooked meat for up to 3 months. Shred the chicken and store it in freezer-safe bags; it’s perfect for adding to soups, salads, or tacos later on.

Lemon Herb Roasted Chicken Nutrition Facts

• Calories: 450
• Total Fat: 28g
• Cholesterol: 125mg
• Sodium: 480mg
• Total Carbohydrates: 4g
• Dietary Fiber: 1g
• Protein: 42g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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