Description
This Lemon Herb Roasted Chicken recipe offers a juicy, tender, and flavorful whole chicken with a crispy golden skin, infused with fresh herbs, garlic, and lemon zest. Ideal for a comforting Sunday dinner, it features a garlic herb butter spread under the skin and a herbaceous vegetable bed for roasting.
Ingredients
Scale
Chicken and Aromatics
- 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 halves crosswise
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
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
Additional
- Salt and pepper for seasoning
- Chicken broth or water for the pan (about 1 cup)
- Kitchen twine for tying the legs
Instructions
- Bring Chicken to Room Temperature: Let the whole chicken sit on the counter for 20 to 30 minutes so it is not cold before cooking.
- Preheat Oven: Preheat the oven to 425 degrees Fahrenheit and position the rack in the lower third of the oven.
- Prepare Lemon Garlic Herb Butter: In a bowl, combine melted butter with minced garlic, chopped rosemary, thyme leaves, lemon zest, 2 teaspoons Kosher salt, and ½ teaspoon black pepper. Set aside.
- Pat Dry the Chicken: Use paper towels to thoroughly dry the chicken, including the inside cavity, to help achieve crispy skin.
- Season Under the Skin: Carefully separate the skin using your fingers, then create deeper pockets with a spoon. Evenly insert more than half of the herb butter under the skin, pressing gently to spread it and maximize the garlic flavor.
- Stuff Chicken Cavity: Stuff the cavity with 1 quartered lemon, 1 quartered onion, 1 halved head of garlic, 1 sprig rosemary, and 1 sprig thyme.
- Tie and Tuck Chicken: Tie the chicken legs together using kitchen twine and tuck the wings underneath the chicken's back or clip the wing tips to prevent burning.
- Prepare Vegetable Bed: In a large roasting pan, arrange the remaining quartered onions, garlic, lemon, and herbs. Place the prepared chicken breast side up on top of this bed.
- Rub Remaining Butter and Season: Rub the remaining herb butter all over the outside skin of the chicken. Season the exterior with about 1 teaspoon salt and a few grinds of black pepper.
- Add Liquid to Pan: Pour about 1 cup of chicken broth or water into the bottom of the roasting pan to prevent drippings from burning during roasting.
- Roast the Chicken: Roast the chicken for 1 hour and 30 minutes. Rotate the pan if necessary to avoid hot spots, replenish liquid if needed, and cover browned spots with foil if they become too dark. Chicken is done when the internal temperature reads 165 degrees Fahrenheit in the thickest parts of the breast and thigh.
- Rest before Carving: Remove the chicken from the oven and let it rest for 15 minutes before carving to allow juices to redistribute. Serve and enjoy!
Notes
- This recipe produces moist, tender meat with a beautifully golden and crispy skin perfect for family dinners.
- Resting the chicken after roasting improves juiciness and makes carving easier.
- If your chicken is larger than 5 pounds, add extra roasting time, about 15 minutes per additional pound.
- Use kitchen twine to secure legs and tuck wings to ensure even cooking and prevent burning.
- Keep an eye on liquid levels in the pan and add broth or water as needed to avoid burning drippings.
- Cover any overly browned areas with foil during roasting for even color and to prevent bitterness.
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
