Lemon Herb Roasted Chicken
Lemon Herb Roasted Chicken
Ingredients
For the Chicken
- 1 whole chicken, 3 to 4 pounds, giblets removed
- 1 onion, quartered
- 1 lemon, halved
- 1/2 cup chicken broth
For the Herb Rub
- 1/4 cup olive oil
- 1 lemon, zested and juiced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 4 cloves garlic, minced
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F. Ensure the oven rack is in the middle position.
⏱️ 10 min•🌡️ 400
- 2
Pat the whole chicken dry thoroughly with paper towels. This helps achieve crispy skin. Place the chicken in a large roasting pan.
⏱️ 3 min
- 3
In a small bowl, combine the olive oil, lemon zest, lemon juice, chopped fresh rosemary, chopped fresh thyme, minced garlic, kosher salt, and freshly ground black pepper. Mix well to create a fragrant herb rub.
⏱️ 5 min
- 4
Generously rub the herb mixture all over the chicken, including under the skin of the breast and thighs. This ensures maximum flavor penetration. Place the halved lemon and quartered onion inside the chicken cavity.
⏱️ 7 min
- 5
Pour the chicken broth into the bottom of the roasting pan around the chicken. This will help keep the chicken moist and create delicious pan drippings.
⏱️ 1 min
- 6
Roast the chicken in the preheated oven for 50 to 70 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F. The skin should be golden brown and crispy.
⏱️ 60 min•🌡️ 400
- 7
Once cooked, carefully remove the roasting pan from the oven. Tent the chicken loosely with aluminum foil and let it rest for 10 to 15 minutes before carving. Resting allows the juices to redistribute, resulting in a more tender and flavorful chicken.
⏱️ 15 min
- 8
Carve the chicken into desired pieces and serve immediately with the pan drippings, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Roasted Chicken
Ingredients
For the Chicken
- 1 whole chicken, 3 to 4 pounds, giblets removed
- 1 onion, quartered
- 1 lemon, halved
- 1/2 cup chicken broth
For the Herb Rub
- 1/4 cup olive oil
- 1 lemon, zested and juiced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 4 cloves garlic, minced
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F. Ensure the oven rack is in the middle position.
⏱️ 10 min•🌡️ 400 - 2
Pat the whole chicken dry thoroughly with paper towels. This helps achieve crispy skin. Place the chicken in a large roasting pan.
⏱️ 3 min - 3
In a small bowl, combine the olive oil, lemon zest, lemon juice, chopped fresh rosemary, chopped fresh thyme, minced garlic, kosher salt, and freshly ground black pepper. Mix well to create a fragrant herb rub.
⏱️ 5 min - 4
Generously rub the herb mixture all over the chicken, including under the skin of the breast and thighs. This ensures maximum flavor penetration. Place the halved lemon and quartered onion inside the chicken cavity.
⏱️ 7 min - 5
Pour the chicken broth into the bottom of the roasting pan around the chicken. This will help keep the chicken moist and create delicious pan drippings.
⏱️ 1 min - 6
Roast the chicken in the preheated oven for 50 to 70 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F. The skin should be golden brown and crispy.
⏱️ 60 min•🌡️ 400 - 7
Once cooked, carefully remove the roasting pan from the oven. Tent the chicken loosely with aluminum foil and let it rest for 10 to 15 minutes before carving. Resting allows the juices to redistribute, resulting in a more tender and flavorful chicken.
⏱️ 15 min - 8
Carve the chicken into desired pieces and serve immediately with the pan drippings, if desired.
⏱️ 5 min