Lemon Herb Roasted Chicken – Easy Cheesecake Factory Copycat

This lemon herb roasted chicken is simple, buttery, and full of flavor — like something you’d serve to guests, but with way less effort. It uses basic ingredients and roasts up crispy and juicy with almost no babysitting. Great for a chill dinner that still feels a little fancy.

Quick Summary

• Prep time: 20 minutes
• Cook time: 1 hour 10 minutes
• Flavor: buttery, garlicky, lemony
• Great for: easy dinners, lazy Sundays, low-effort impressing

Why I Like This Recipe

I had a chicken in the fridge and no real plan. Didn’t feel like cooking, but I also didn’t wanna order takeout again. Tossed together lemon, garlic, some herbs… and it turned out kind of amazing? Crispy skin, juicy inside, and a little pan sauce that tastes way fancier than it is. Minimal energy, max results.

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 to 425°F (220°C), lower oven rack. This gets it nice and evenly roasted.
2. Mix the herb butter: Butter, garlic, rosemary, thyme, lemon zest. Season it generously with salt and pepper.
3. Prep the chicken: Pat it dry. Gently loosen the skin over the breast, rub some butter underneath, and spread the rest on top. Salt and pepper again.
4. Set up the pan: Put the chicken breast side up on a rack in a roasting pan. Add onion wedges, garlic cloves, lemon slices, and herb sprigs around it. Pour in ½ cup water.
5. Roast, flip, roast again: Roast for 30 minutes. Flip breast side down — I use tongs and a kitchen towel. Roast 20 mins. Flip it back up, add remaining water, and roast another 20 mins or until it hits 175°F in the thigh.
6. Make the sauce: Tilt the chicken to let juices run out. Transfer to a board. Put the pan on the stove, crank the heat, add the chicken stock, and scrape up all the good bits. Squeeze some of the lemon slices into it for flavor.
7. Serve: Slice up the chicken and spoon that sauce on top.

Tips for Success

• Let chicken sit out before roasting — helps cook it evenly
• Loosen the skin slowly — you want to get that butter under without tearing it
• Use a meat thermometer — guessing leads to dry chicken
• Flip it — weird step, but it really helps with even cooking
• Save the pan juices — don’t even think about skipping the sauce

Storage and Reheating

• Fridge: Cool completely and store in a sealed container for up to 4 days.
• Freezer: Wrap tightly and freeze for up to 2 months.
• Reheat: In a skillet with a splash of broth, low heat, covered. Keeps it juicy.

Frequently Asked Questions

• Can I use just chicken thighs?
  Yep. They cook faster though — start checking them after 35–40 minutes.
• What if I don’t have fresh herbs?
  You can use dried. Just use about half the amount, they’re more concentrated.
• Can I skip flipping the chicken?
  You can, but it helps a lot with even browning and keeping the breast from drying out.
• How do I make it spicy?
  Add red pepper flakes or a pinch of cayenne to the butter mix.
• What should I serve it with?
  Roasted potatoes, rice, or just some crusty bread to soak up the pan sauce.

Common Mistakes and How to Dodge Them

• Roasting cold chicken straight from the fridge: Let it sit at room temp for about 30 mins. Helps it cook more evenly.
• Not patting it dry: Wet skin = no crisp. Dab it with paper towels before the butter goes on.
• Forgetting to flip: It sounds annoying, but flipping makes a big difference. Keeps the breast juicy and the back from drying out.
• Not using a thermometer: You don’t wanna guess. 175°F in the thigh is your best friend here.
• Throwing out the pan sauce: It’s basically liquid gold. Scrape the pan, simmer it down, and pour it over the chicken.

Nutrition Facts (Per Serving)

• Calories: 430 kcal
• Total Fat: 25g
• Saturated Fat: 9g
• Cholesterol: 150mg
• Sodium: 180mg
• Potassium: 400mg
• Total Carbohydrate: 2g
• Dietary Fiber: 0g
• Sugars: 0.5g
• Protein: 45g

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