If you’re looking for a dish that’s both comforting and elegant, this Lemon Herb Infused Roast Chicken is the way to go. The fresh herb blend and zesty lemon make it perfect for a cozy family dinner or an impressive meal for guests. Plus, it's simple enough to whip up on a weeknight.
Whole chicken: The star of the show. Make sure it’s about 4-5 lbs to ensure even cooking.
Olive oil: Helps the skin crisp up and enhances the flavors of the herbs.
Lemon: Adds a fresh, tangy flavor that pairs beautifully with herbs. Zest for added aroma and quartered for stuffing the chicken.
Garlic: Provides a deep, earthy flavor that complements the lemon and herbs.
Fresh rosemary, thyme, and parsley: These herbs work together to create a fragrant and savory profile.
Salt and black pepper: Essential for seasoning and drawing out the flavors of the other ingredients.
This roast chicken pairs beautifully with a side of roasted vegetables — think potatoes, carrots, and Brussels sprouts. A simple green salad with vinaigrette can balance the meal. For a more substantial side, consider a creamy risotto.
First, preheat your oven to 375°F (190°C). While it's warming up, take your whole chicken and pat it dry with paper towels. This helps the skin get nice and crispy when roasting.
Next, drizzle about two tablespoons of olive oil over the chicken. Rub it in well, covering the entire surface. This little oil massage is going to help our herb mixture stick and give that skin a lovely golden color.
In a small bowl, mix together the lemon zest, minced garlic, chopped rosemary, thyme, parsley, salt, and pepper. This is where all the magic happens. Make sure you’re getting that zest nice and fine to release all its citrusy oils.
Now, rub this herb mixture all over the chicken. Be generous and make sure every part of that bird gets some love. Don't forget to get some under the skin for extra flavor.
Take the quartered lemon pieces and tuck them inside the chicken cavity. These will steam from the inside out, infusing the meat with lemony goodness.
Use a piece of kitchen twine to tie the chicken legs together. This helps it cook evenly and looks pretty neat when you serve it.
Place the chicken in a roasting pan, breast side up. Pop it in the preheated oven and let it roast for about 1 hour and 30 minutes. You'll know it's done when a thermometer inserted into the thickest part reads 165°F (74°C).
Let the chicken rest for 10 minutes before carving. This allows the juices to redistribute, ensuring each bite is juicy and flavorful.