Description

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)

Cook Mode Prevent your screen from going dark

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.

Nutrition

Serving Size: 1 portion (1/6 of chicken with skin)
Calories: 320
Sugar: 1g
Sodium: 220mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 28g
Cholesterol: 95mg