Lemon Herb Roasted Chicken Recipe
Roasting a whole chicken might sound fancy, but trust me—it’s easier than dealing with a grocery store rotisserie bird that tastes like disappointment. This lemon herb roasted chicken is juicy, golden, and packed with citrusy, garlicky goodness. The oven does all the work while you sit back and take credit for a meal that looks (and smells) like it belongs in a restaurant. Crispy skin? Check. Buttery, herby flavor? Double-check. A kitchen filled with an aroma that makes your neighbors jealous? Absolutely. Serve this masterpiece with roasted veggies, mashed potatoes, or just eat it straight off the bone.
Lemon Herb Roasted Chicken Recipe
Roasting a whole chicken might sound fancy, but trust me—it’s easier than dealing with a grocery store rotisserie bird that tastes like disappointment. This lemon herb roasted chicken is juicy, golden, and packed with citrusy, garlicky goodness. The oven does all the work while you sit back and take credit for a meal that looks (and smells) like it belongs in a restaurant. Crispy skin? Check. Buttery, herby flavor? Double-check. A kitchen filled with an aroma that makes your neighbors jealous? Absolutely. Serve this masterpiece with roasted veggies, mashed potatoes, or just eat it straight off the bone.
Ingredients
- 1 whole chicken 4–5 lbs
- 3 tbsp olive oil or melted butter
- 1 lemon cut in half
- 4 cloves garlic minced
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme chopped
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp onion powder
- 1 tsp dried oregano
- 1 tbsp lemon juice
- ½ cup chicken broth
Instructions
- Preheat the oven to 425°F (220°C). Place a roasting rack in a baking dish.
- Pat the chicken dry with paper towels—moisture is the enemy of crispy skin.
- Stuff the cavity with lemon halves and two whole garlic cloves.
- Mix olive oil (or butter), minced garlic, lemon juice, and herbs in a bowl.
- Rub the mixture all over the chicken, making sure to coat every inch.
- Season generously with salt, pepper, paprika, and onion powder.
- Tie the legs together with kitchen twine (optional but helps with even cooking).
- Pour chicken broth into the roasting pan to keep things juicy.
- Roast for 75 minutes, basting with juices halfway through.
- Check the temperature (165°F/75°C in the thickest part) before removing.
- Let it rest for 10 minutes before carving (if you can wait that long).
Notes
Nutritional Information (Per Serving)
- Calories: 350
- Total Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 35g
Vitamins & Minerals
- Vitamin B6: 30% DV
- Iron: 12% DV
- Potassium: 10% DV
- Phosphorus: 18% DV
- Vitamin C: 15% DV
Tips for Maximum Flavor
- Roast on a wire rack for extra crispy skin.
- Use a mix of fresh and dried herbs for the best flavor.
- Add a few extra garlic cloves to the pan for roasted garlic heaven.
- Spoon pan juices over the chicken before serving for an extra punch of flavor.
