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Lemon Herb Roasted Chicken

Lemon Herb Roasted Chicken

This Lemon Herb Roasted Chicken is juicy, tender, and delicious, featuring a beautiful golden brown crispy skin.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Resting Time 15 minutes
Total Time 2 hours
Course Main Course
Cuisine American
Servings 4 people
Calories 784 kcal

Equipment

  • Large roasting pan
  • instant-read thermometer

Ingredients
  

  • 1 whole whole chicken 5 pounds, thawed and giblets removed
  • 2 medium yellow onions peeled and quartered
  • 2 large lemons quartered
  • 2 heads garlic cut into half crosswise
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • Salt
  • Pepper
  • Chicken broth or water for the pan

Lemon Garlic Herb Butter

  • 8 tablespoons unsalted butter melted
  • 5 cloves garlic minced
  • 1 teaspoon fresh rosemary leaves finely chopped
  • 2 teaspoons fresh thyme leaves
  • 2 large lemons zest
  • 2 teaspoons Kosher salt
  • ½ teaspoon ground black pepper

Instructions
 

  • Before you start, let the chicken sit on the counter for 20 to 30 minutes so it’s not so cold.
  • Preheat oven to 425 degrees F. Position rack in lower third of the oven.
  • Make the lemon garlic herb butter: in a bowl, combine the melted butter with the minced garlic, chopped rosemary, thyme leaves, lemon zest, Kosher salt, and black pepper. Set aside.
  • Pat the chicken dry thoroughly with paper towel, including inside the cavity.
  • Season under the skin: Carefully separate it with your fingers first, and then insert a spoon inside to create deeper 'pockets.' Evenly insert a little more than half of the prepared butter UNDER the skin.
  • Then, stuff the cavity with 1 quartered lemon, 1 quartered onion, 1 halved head of garlic, 1 rosemary sprig, and 1 thyme sprig.
  • Tie the chicken legs using kitchen twine. Tuck in wings under the chicken's back, or clip the wing tips to prevent them from burning.
  • Prepare the vegetable bed: In a large roasting pan, arrange the remaining quartered onions, garlic, lemon, and herbs. Place the prepared chicken on top of the vegetable bed.
  • Rub the remaining butter all over the skin on the outside. Season the exterior with more salt and black pepper. Then, add about 1 cup of chicken broth or water to the bottom of the pan.
  • Roast for 1 hour and 30 minutes, replenishing the bottom of the pan with more liquid as needed.
  • Rotate the pan if you notice certain spots browning more than others. Cover any spots that are browning too fast with aluminum foil.
  • The chicken is ready when an instant or meat thermometer inserted in the thickest part of the breast and thigh registers 165 degrees F.
  • Remove from oven and let it rest for 15 minutes before carving. Enjoy!

Notes

Make sure to pat dry the chicken thoroughly with paper towel before you start. The ideal roasting temperature is 425 degrees F in a regular oven. Leftovers can be stored in the fridge in an airtight container for up to 3 days.

Nutrition

Serving: 1wholeCalories: 784kcalCarbohydrates: 7gProtein: 83gFat: 46gSaturated Fat: 21gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 1131mgSodium: 1516mgPotassium: 1061mgFiber: 0.3gSugar: 0.1gVitamin A: 44258IUVitamin C: 62mgCalcium: 65mgIron: 25mg
Keyword chicken, family meal, herb butter, Lemon Herb Roasted Chicken, Roasted Chicken, Sunday dinner
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