Description
This Lemon Herb Roasted Chicken is a juicy, tender, and flavorful main course featuring a whole roasted chicken infused with fresh lemon, garlic, rosemary, and thyme. Perfect for a family dinner, the chicken is cleverly seasoned under the skin and roasted to a golden brown with crispy skin and moist meat.
Ingredients
Scale
Main Ingredients
- 1 5-pound whole chicken (thawed and giblets removed)
- 2 medium yellow onions, peeled and quartered
- 2 large lemons, quartered
- 2 heads garlic, cut into half crosswise
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper to taste
- Chicken broth or water for the pan (about 1 cup)
Lemon Garlic Herb Butter
- 8 tablespoons unsalted butter, melted
- 5 cloves garlic, minced
- 1 teaspoon fresh rosemary leaves, finely chopped
- 2 teaspoons fresh thyme leaves
- Zest of 2 large lemons
- 2 teaspoons Kosher salt
- ½ teaspoon ground black pepper
Instructions
- Bring chicken to room temperature: Let the whole chicken sit on the counter for 20 to 30 minutes so it’s not cold before roasting.
- Preheat oven: Heat your oven to 425 degrees Fahrenheit and position the rack in the lower third of the oven.
- Make herb butter: In a bowl, mix melted butter, minced garlic, chopped rosemary, thyme leaves, lemon zest, 2 teaspoons Kosher salt, and ½ teaspoon black pepper. Set aside.
- Dry the chicken: Thoroughly pat the chicken dry with paper towels, including the cavity, to ensure crispy skin.
- Season under the skin: Gently separate the skin from the breast using your fingers and a spoon to create pockets. Insert over half of the herb butter mixture under the skin, spreading it evenly to infuse flavor.
- Stuff the cavity: Place 1 quartered lemon, 1 quartered onion, half a head of garlic, 1 rosemary sprig, and 1 thyme sprig inside the chicken cavity.
- Tie and tuck: Use kitchen twine to tie the chicken legs together. Tuck the wings under the chicken’s back or clip wing tips to prevent burning.
- Prepare roasting bed: Arrange the remaining quartered onions, garlic halves, lemon quarters, and herbs in a large roasting pan. Place the chicken breast side up on top of this vegetable and herb bed.
- Apply remaining butter and season: Rub the leftover herb butter all over the outside skin of the chicken. Sprinkle with about 1 teaspoon salt and freshly ground black pepper. Pour 1 cup chicken broth or water into the bottom of the pan to prevent drippings from burning.
- Roast the chicken: Place the pan in the oven and roast for 1 hour and 30 minutes. Monitor for hot spots and rotate the pan if needed. Cover any quickly browning spots with foil. Add more liquid to the pan if it evaporates.
- Check for doneness: The chicken is done when a meat thermometer inserted into the thickest part of the breast and thigh reaches 165 degrees Fahrenheit.
- Rest and serve: Remove from oven and let the chicken rest for 15 minutes before carving. Serve and enjoy!
Notes
- Allowing the chicken to rest at room temperature before roasting helps it cook evenly.
- Separating the skin carefully and seasoning underneath ensures great flavor and moist meat.
- Tying the legs and tucking wings helps the chicken cook evenly and prevents burning.
- Using a roasting pan with a bed of aromatics adds moisture and flavor to the drippings.
- Monitor the chicken during roasting to prevent over-browning and add liquid to keep drippings from burning.
- Using a thermometer is the best way to guarantee perfectly cooked chicken.
- Resting the roasted chicken allows juices to redistribute for tender, juicy meat.
Nutrition
- Serving Size: 1 serving
- Calories: 784 kcal
- Sugar: 0.1 g
- Sodium: 1516 mg
- Fat: 46 g
- Saturated Fat: 21 g
- Unsaturated Fat: 19 g
- Trans Fat: 1 g
- Carbohydrates: 7 g
- Fiber: 0.3 g
- Protein: 83 g
- Cholesterol: 1131 mg
