This roasted chicken is incredibly flavorful, thanks to a mix of fresh herbs, garlic, and zesty lemon. It’s easy to make with minimal prep, and roasting brings out the natural juices and tenderness of the chicken. The skin turns golden and crisp, while the meat stays moist and aromatic. Plus, it pairs well with just about any side — from potatoes to salads to rice.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Whole chicken (3.5 to 4.5 pounds)
Lemons (halved)
Fresh rosemary
Fresh thyme
Fresh parsley (optional)
Garlic cloves (smashed)
Olive oil or melted butter
Salt
Black pepper
Onion (quartered, optional)
Carrots or potatoes (optional, for roasting with the chicken)
Directions
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels to ensure crispy skin.
Season the cavity of the chicken with salt and pepper. Stuff it with lemon halves, garlic cloves, rosemary, thyme, and parsley.
Tie the legs together with kitchen twine and tuck the wings under the body.
Brush the outside of the chicken with olive oil or melted butter. Season generously with salt, pepper, and additional chopped herbs if desired.
Place the chicken breast-side up in a roasting pan or large cast-iron skillet. Add onions, carrots, or potatoes around the chicken if using.
Roast uncovered for about 1 hour to 1 hour and 20 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
Baste the chicken once or twice during roasting with pan juices.
Let rest for 10–15 minutes before carving to allow the juices to redistribute.
Servings and timing
This recipe serves 4 to 6 people. Preparation time: 15 minutes Cooking time: 1 hour 15 minutes Resting time: 15 minutes Total time: 1 hour 45 minutes
Variations
Use a combination of citrus like lemon and orange for added depth.
Add Dijon mustard or honey to the butter or oil for extra flavor.
Swap fresh herbs for dried if that’s what you have on hand (use about 1/3 the amount).
Use chicken pieces instead of a whole bird for faster roasting time.
Add white wine or chicken broth to the bottom of the pan for a built-in pan sauce.
Storage/Reheating
Store leftover chicken in an airtight container in the refrigerator for up to 4 days. To reheat, place in a 300°F (150°C) oven covered with foil until warmed through, or microwave individual pieces until hot. Leftovers can be shredded and used in sandwiches, salads, or soups. Freeze cooked chicken for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use dried herbs instead of fresh?
Yes, use about one-third the amount of dried herbs. Rub them into the skin with oil or butter for maximum flavor.
Do I need to baste the chicken?
Basting helps crisp the skin and keeps it moist, but it’s optional if you’re short on time.
What size chicken should I use?
A 3.5 to 4.5-pound chicken is ideal for even roasting and serving 4–6 people.
How do I know when the chicken is done?
Use a meat thermometer. The thickest part of the thigh should reach 165°F (74°C).
Can I prep the chicken ahead of time?
Yes. Season and stuff the chicken, then refrigerate it for up to 24 hours before roasting.
Should I cover the chicken while it roasts?
No, roasting uncovered helps crisp the skin. Cover loosely with foil only if it’s browning too quickly.
What sides go best with this dish?
Roasted vegetables, mashed potatoes, rice pilaf, or a fresh green salad pair wonderfully.
Can I use chicken thighs or breasts instead?
Yes, bone-in, skin-on pieces work well — just reduce the cooking time to 35–45 minutes.
What can I do with the leftover carcass?
Make a flavorful homemade chicken stock by simmering the carcass with vegetables and herbs.
How do I make the skin extra crispy?
Pat the chicken dry before roasting, and roast at high heat (425°F) for crispy, golden skin.
Conclusion
Herb and Lemon Roasted Chicken is a timeless and flavorful meal that delivers impressive results with simple ingredients. With its crisp skin, juicy meat, and aromatic herbs, it’s a dish that feels both comforting and elegant. Perfect for family dinners or special occasions, this recipe is sure to become a staple in your kitchen.
Herb and Lemon Roasted Chicken is a classic, elegant dish featuring juicy roasted chicken seasoned with fresh herbs and zesty lemon. Crispy on the outside and tender inside, it’s perfect for weeknights or special occasions.
Ingredients
1 whole chicken (3.5 to 4.5 pounds)
2 lemons, halved
3–4 sprigs fresh rosemary
3–4 sprigs fresh thyme
2 sprigs fresh parsley (optional)
4 garlic cloves, smashed
2 tablespoons olive oil or melted butter
Salt, to taste
Black pepper, to taste
1 onion, quartered (optional)
2–3 carrots or potatoes, chopped (optional)
Instructions
Preheat oven to 425°F (220°C).
Pat the chicken dry with paper towels.
Season the cavity with salt and pepper, then stuff with lemon halves, garlic, rosemary, thyme, and parsley.
Tie the legs together with kitchen twine and tuck the wings under the body.
Brush the outside of the chicken with olive oil or melted butter. Season generously with salt, pepper, and additional chopped herbs if desired.
Place chicken breast-side up in a roasting pan or oven-safe skillet. Add onions, carrots, or potatoes around the chicken if using.
Roast uncovered for 1 hour to 1 hour 20 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
Baste the chicken once or twice with pan juices during roasting.
Remove from oven and let rest for 10–15 minutes before carving.
Notes
Use lemon and orange together for a citrus twist.Add honey or Dijon mustard to the butter for extra flavor.Use 1/3 the amount of dried herbs if fresh isn’t available.Chicken pieces can be used instead of a whole chicken (adjust cook time).Add white wine or broth to the pan for a simple sauce base.
