Description
A flavorful Lemon Herb Roasted Chicken recipe featuring a juicy whole chicken infused with garlic, rosemary, thyme, and fresh lemon. Perfect for a family Sunday dinner, this dish yields tender, moist meat with golden crispy skin.
Ingredients
Scale
Chicken and Seasonings
- 1 5-pound whole chicken (thawed and giblets removed)
- Salt and pepper to taste
- 2 teaspoons Kosher salt
- ½ teaspoon ground black pepper
Vegetables and Aromatics
- 2 medium yellow onions, peeled and quartered
- 2 large lemons, quartered
- 2 heads garlic, cut into half crosswise
- 5 cloves garlic, minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 teaspoon fresh rosemary leaves, finely chopped
- 2 teaspoons fresh thyme leaves
Butter Mixture
- 8 tablespoons unsalted butter, melted
- Zest of 2 large lemons
Additional Liquid
- 1 cup chicken broth or water for the pan
Instructions
- Prepare Chicken: Let the whole chicken sit at room temperature for 20 to 30 minutes to remove chill before cooking.
- Preheat Oven: Set oven to 425 degrees F (220 degrees C) and position the rack in the lower third of the oven.
- Make Herb Butter: In a bowl, combine melted butter with minced garlic, chopped rosemary, thyme leaves, lemon zest, 2 teaspoons Kosher salt, and ½ teaspoon black pepper. Set aside.
- Dry and Season Under Skin: Pat chicken dry with paper towels inside and out. Carefully separate the skin and insert over half of the herb butter underneath, spreading it evenly and pressing gently to distribute garlic and herbs.
- Stuff Cavity: Stuff the chicken cavity with 1 quartered lemon, 1 quartered onion, 1 halved head of garlic, 1 rosemary sprig, and 1 thyme sprig.
- Secure Chicken: Tie the legs with kitchen twine and tuck the wings under the chicken’s back or clip the wing tips to prevent burning.
- Prepare Vegetable Bed: In a large roasting pan, arrange the remaining quartered onions, lemons, garlic heads, and herb sprigs as a bed. Place the chicken on top breast side up.
- Apply Remaining Butter and Seasoning: Rub the remaining herb butter all over the outside skin of the chicken. Season exterior with about 1 teaspoon salt and fresh black pepper.
- Add Liquid to Pan: Pour about 1 cup of chicken broth or water into the bottom of the roasting pan to prevent drippings from burning.
- Roast: Roast chicken in the preheated oven for 1 hour and 30 minutes. Rotate the pan if browning is uneven and cover spots with foil if needed. Replenish liquid in the pan as necessary.
- Check for Doneness: Use a thermometer to ensure the thickest part of breast and thigh reach 165 degrees F.
- Rest and Serve: Remove the chicken from the oven and let it rest for 15 minutes before carving. Enjoy your flavorful lemon herb roasted chicken!
Notes
- The chicken can be brined beforehand for even juicier meat.
- If a smaller chicken is used, reduce cooking time accordingly.
- Using kitchen twine helps maintain shape and even cooking.
- Adding broth or water to the pan keeps drippings from burning and creates a flavorful base for gravy if desired.
- Letting the chicken rest allows juices to redistribute for moist meat.
- Covering with foil prevents over-browning if skin cooks too quickly.
Nutrition
- Serving Size: 1 serving
- Calories: 784 kcal
- Sugar: 0.1 g
- Sodium: 1516 mg
- Fat: 46 g
- Saturated Fat: 21 g
- Unsaturated Fat: 19 g
- Trans Fat: 1 g
- Carbohydrates: 7 g
- Fiber: 0.3 g
- Protein: 83 g
- Cholesterol: 1131 mg
