Lemon Herb Roast Chicken

🕒 Prep: 15 min
🔥 Cook: 1 hour 30 min
🍽 Serves: 6
★★★★★
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There's something wonderfully comforting about a roast chicken that fills the kitchen with mouthwatering aromas. This Lemon Herb Roast Chicken is perfect for any occasion, offering a bright and zesty twist to the classic roast.

Ingredients for Lemon Herb Roast Chicken

Chicken: The star of the show, a whole chicken ensures juicy meat and crispy skin when roasted.

Lemons: Provides zest and juice for a refreshing, tangy flavor that complements the herbs beautifully.

Olive oil: Helps the herbs adhere to the chicken and contributes to that golden, crispy skin.

Garlic: Adds depth and warmth to the flavor profile—because everything's better with garlic.

Fresh rosemary, thyme, and parsley: These herbs bring a fragrant, earthy aroma that's perfect for roasting.

Salt and pepper: Essential for seasoning and enhancing the flavors of the chicken and herbs.

Onion and carrots: They not only add flavor from within and around the chicken but also make a lovely side.

Additional lemon slices and herb sprigs: Used for stuffing and garnishing, adding extra flavor and visual appeal.

Tips & Tricks

  • Patting the chicken dry before seasoning helps the skin get extra crispy.
  • Use a meat thermometer for accuracy. It’s the best way to ensure the chicken is perfectly cooked.
  • If the top is browning too quickly, loosely tent with foil during the last 20 minutes of roasting.

Serving Suggestions

This dish pairs beautifully with a simple green salad or some roasted potatoes. You could also serve it alongside a creamy risotto to soak up all those delicious juices.

Frequently Asked Questions

Can I use dried herbs instead of fresh?
Yes, but use about a third of the amount as dried herbs are more potent.
Can I prepare this ahead of time?
You can prep the chicken with the herb mixture a few hours in advance and refrigerate it until you're ready to roast.
What should I do with leftovers?
Leftover chicken is great for sandwiches, salads, or adding to a soup the next day.

Lemon Herb Roast Chicken Recipe Walkthrough

Start by preheating your oven to 375°F (190°C) and adjusting the rack to the center position. This ensures even cooking, which is key for a perfect roast.

In a small bowl, mix together the lemon zest, juice, olive oil, minced garlic, rosemary, thyme, parsley, salt, and pepper. This mixture will act as a flavorful marinade that penetrates the chicken.

Pat your chicken dry with some paper towels—this helps the skin crisp up nicely. Place it in a roasting pan and rub the herb mixture all over the chicken. Don’t forget to get some under the skin for an extra boost of flavor.

Stuff the cavity with quartered onion, a few lemon slices, and some sprigs of rosemary and thyme. This will infuse the chicken from the inside out as it roasts.

To ensure even cooking, tie the legs together with kitchen twine. Arrange the chopped carrots and remaining lemon slices around the chicken in the pan.

Roast the chicken in your preheated oven for about an hour and a half. You’re looking for an internal temperature of 165°F (74°C) and clear juices. Let it rest for 10 minutes before carving to keep it juicy.

Why You'll Love This Recipe

  • Infused with fresh, vibrant lemon and herb flavors.
  • Simple ingredients that create a show-stopping dish.
  • Minimal prep time—most of the magic happens in the oven.
  • Perfect for weeknight dinners or special gatherings.

Ingredients

1 whole chicken (about 4 lbs)
2 lemons, zested and juiced
1/4 cup olive oil
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
1 lemon, sliced for garnish
1 onion, quartered
2 carrots, chopped
4 sprigs of rosemary
4 sprigs of thyme

Step-by-step Instructions

1. Preheat your oven to 375°F (190°C) and position the oven rack in the center.
2. In a small bowl, combine the lemon zest, lemon juice, olive oil, minced garlic, chopped rosemary, thyme, parsley, salt, and pepper.
3. Pat the chicken dry with paper towels and place it in a roasting pan.
4. Rub the herb mixture all over the chicken, ensuring it is evenly covered, including underneath the skin if possible.
5. Stuff the cavity of the chicken with the quartered onion, a few slices of lemon, and some rosemary and thyme sprigs.
6. Tie the legs of the chicken together with kitchen twine for even cooking.
7. Arrange the chopped carrots and remaining lemon slices around the chicken in the roasting pan.
8. Roast the chicken in the preheated oven for about 1.5 hours, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
9. Let the chicken rest for 10 minutes before carving. Garnish with additional lemon slices and herbs if desired.

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