Lemon Herb Roasted Chicken
Lemon Herb Roasted Chicken
Ingredients
- 1 pound Whole chicken, about 3-4 pounds, giblets removed
- 1 medium Lemon, halved
- 4 cloves Garlic, smashed
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- 4 tablespoons Unsalted butter, softened
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 1 clove Garlic, minced
- 1 teaspoon Lemon zest
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the chicken dry inside and out with paper towels. This is crucial for crispy skin.
⏱️ 5 min•🌡️ 400 - 2
In a small bowl, combine the softened butter with chopped parsley, rosemary, thyme, minced garlic, and lemon zest. Mix well to create the herb butter.
⏱️ 5 min - 3
Gently loosen the skin over the chicken breasts and thighs by carefully sliding your fingers underneath. Spread about half of the herb butter under the skin, ensuring it's evenly distributed.
⏱️ 5 min - 4
Rub the remaining herb butter all over the outside of the chicken. Season the cavity with salt and pepper. Place the halved lemon and smashed garlic cloves inside the cavity, along with the rosemary and thyme sprigs.
⏱️ 5 min - 5
Truss the chicken legs together with kitchen twine if desired, and tuck the wing tips under the body. This helps the chicken cook more evenly.
⏱️ 3 min - 6
Place the chicken in a roasting pan or on a baking sheet. Roast for 20 minutes at 400°F (200°C).
⏱️ 20 min•🌡️ 400 - 7
Reduce the oven temperature to 375°F (190°C). Continue roasting for another 50-60 minutes, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C). Baste the chicken with pan juices every 15-20 minutes for extra moisture and flavor.
⏱️ 55 min•🌡️ 375 - 8
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and moist chicken.
⏱️ 15 min - 9
Carve the chicken and serve hot, drizzled with pan juices.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Roasted Chicken
Ingredients
- 1 pound Whole chicken, about 3-4 pounds, giblets removed
- 1 medium Lemon, halved
- 4 cloves Garlic, smashed
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- 4 tablespoons Unsalted butter, softened
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 1 clove Garlic, minced
- 1 teaspoon Lemon zest
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the chicken dry inside and out with paper towels. This is crucial for crispy skin.
⏱️ 5 min•🌡️ 400 - 2
In a small bowl, combine the softened butter with chopped parsley, rosemary, thyme, minced garlic, and lemon zest. Mix well to create the herb butter.
⏱️ 5 min - 3
Gently loosen the skin over the chicken breasts and thighs by carefully sliding your fingers underneath. Spread about half of the herb butter under the skin, ensuring it's evenly distributed.
⏱️ 5 min - 4
Rub the remaining herb butter all over the outside of the chicken. Season the cavity with salt and pepper. Place the halved lemon and smashed garlic cloves inside the cavity, along with the rosemary and thyme sprigs.
⏱️ 5 min - 5
Truss the chicken legs together with kitchen twine if desired, and tuck the wing tips under the body. This helps the chicken cook more evenly.
⏱️ 3 min - 6
Place the chicken in a roasting pan or on a baking sheet. Roast for 20 minutes at 400°F (200°C).
⏱️ 20 min•🌡️ 400 - 7
Reduce the oven temperature to 375°F (190°C). Continue roasting for another 50-60 minutes, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C). Baste the chicken with pan juices every 15-20 minutes for extra moisture and flavor.
⏱️ 55 min•🌡️ 375 - 8
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and moist chicken.
⏱️ 15 min - 9
Carve the chicken and serve hot, drizzled with pan juices.
⏱️ 5 min