Lemon Herb Roasted Chicken
Lemon Herb Roasted Chicken
Ingredients
For the Chicken
- 3 1/2 pounds whole chicken, pat dry
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Lemon Herb Butter
- 1/2 cup unsalted butter, softened
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon lemon zest, from 1 large lemon
- 4 garlic, cloves, minced
- 1 lemon, cut into quarters
For the Roasting Vegetables
- 1 yellow onion, cut into thick wedges
- 2 carrots, peeled and cut into 2-inch chunks
- 1 pound potatoes, small red or Yukon Gold, halved or quartered
- 1 tablespoon olive oil
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400
- 2
In a small bowl, combine the softened unsalted butter, chopped fresh rosemary, chopped fresh thyme, chopped fresh parsley, lemon zest, and minced garlic. Mix until well combined.
⏱️ 5 min
- 3
Place the patted dry whole chicken in a large roasting pan. Carefully loosen the skin over the breast and thighs using your fingers, creating pockets.
⏱️ 3 min
- 4
Spread about 2/3 of the lemon herb butter mixture evenly under the loosened skin of the chicken. Rub the remaining butter mixture over the outside of the chicken skin. Season the entire chicken generously with salt and freshly ground black pepper.
⏱️ 5 min
- 5
Stuff the lemon quarters into the cavity of the chicken.
⏱️ 1 min
- 6
In the same roasting pan around the chicken, add the onion wedges, carrot chunks, and halved or quartered potatoes. Drizzle the vegetables with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Toss to coat.
⏱️ 3 min
- 7
Roast the chicken in the preheated oven for 60 to 75 minutes, or until the internal temperature of the thickest part of the thigh (without touching the bone) reaches 165°F (74°C) and the skin is golden brown and crispy. If the skin is browning too quickly, you can loosely tent it with aluminum foil.
⏱️ 70 min•🌡️ 400
- 8
Once cooked, carefully remove the chicken from the oven. Transfer the chicken to a cutting board, tent it loosely with aluminum foil, and let it rest for 10 minutes before carving. This allows the juices to redistribute, ensuring a more tender and flavorful chicken.
⏱️ 10 min
- 9
Carve the chicken and serve immediately with the roasted vegetables from the pan.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Roasted Chicken
Ingredients
For the Chicken
- 3 1/2 pounds whole chicken, pat dry
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Lemon Herb Butter
- 1/2 cup unsalted butter, softened
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon lemon zest, from 1 large lemon
- 4 garlic, cloves, minced
- 1 lemon, cut into quarters
For the Roasting Vegetables
- 1 yellow onion, cut into thick wedges
- 2 carrots, peeled and cut into 2-inch chunks
- 1 pound potatoes, small red or Yukon Gold, halved or quartered
- 1 tablespoon olive oil
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 2
In a small bowl, combine the softened unsalted butter, chopped fresh rosemary, chopped fresh thyme, chopped fresh parsley, lemon zest, and minced garlic. Mix until well combined.
⏱️ 5 min - 3
Place the patted dry whole chicken in a large roasting pan. Carefully loosen the skin over the breast and thighs using your fingers, creating pockets.
⏱️ 3 min - 4
Spread about 2/3 of the lemon herb butter mixture evenly under the loosened skin of the chicken. Rub the remaining butter mixture over the outside of the chicken skin. Season the entire chicken generously with salt and freshly ground black pepper.
⏱️ 5 min - 5
Stuff the lemon quarters into the cavity of the chicken.
⏱️ 1 min - 6
In the same roasting pan around the chicken, add the onion wedges, carrot chunks, and halved or quartered potatoes. Drizzle the vegetables with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Toss to coat.
⏱️ 3 min - 7
Roast the chicken in the preheated oven for 60 to 75 minutes, or until the internal temperature of the thickest part of the thigh (without touching the bone) reaches 165°F (74°C) and the skin is golden brown and crispy. If the skin is browning too quickly, you can loosely tent it with aluminum foil.
⏱️ 70 min•🌡️ 400 - 8
Once cooked, carefully remove the chicken from the oven. Transfer the chicken to a cutting board, tent it loosely with aluminum foil, and let it rest for 10 minutes before carving. This allows the juices to redistribute, ensuring a more tender and flavorful chicken.
⏱️ 10 min - 9
Carve the chicken and serve immediately with the roasted vegetables from the pan.
⏱️ 3 min