How to Make the Best Lemon Herb Roasted Chicken: A Step-by-Step Guide

lemon herb roasted chicken

Transform an ordinary chicken into a spectacular meal with this foolproof lemon and herb roasted chicken recipe. The combination of bright citrus and aromatic herbs creates a dish that’s both comforting for weeknight dinners and impressive enough for special occasions.

Quick Info

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Servings: 4
• Difficulty: Medium

Why You’ll Love This Recipe

This method guarantees a golden-brown, crispy skin while keeping the meat incredibly juicy. The compound herb butter can be prepared up to three days in advance, making dinner prep a breeze on busy evenings.

Ingredients

For the Herb Butter

• 1 stick (8 tablespoons) unsalted butter, softened
• 3 cloves garlic, minced
• 2 tablespoons fresh thyme leaves
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 1 lemon, zested
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

For the Chicken

• 1 whole chicken (4-5 pounds)
• 2 lemons
• 1 head of garlic, halved crosswise
• Additional kosher salt and black pepper for seasoning
• 2 tablespoons olive oil

Selecting Your Chicken

Look for:

• Pink, flesh-colored meat
• No dark spots or blemishes
• Fresh, clean smell
• Plump breast area
• Weight between 4-5 pounds for optimal cooking

Instructions

Preparation

1. Remove chicken from refrigerator 30 minutes before cooking
2. Preheat oven to 425°F (220°C)
3. Make herb butter by combining all butter ingredients in a bowl
4. Pat chicken dry thoroughly with paper towels

Seasoning the Bird

1. Gently loosen skin over breast and thighs
2. Spread 3/4 of herb butter mixture under skin
3. Rub remaining butter over outside of chicken
4. Season cavity with salt and pepper
5. Stuff with one lemon (halved) and garlic head
6. Slice remaining lemon for roasting pan

Roasting

1. Place chicken breast-side up in roasting pan
2. Surround with lemon slices
3. Drizzle with olive oil
4. Roast for 1 hour or until internal temperature reaches 165°F (74°C)
5. Rest for 15-20 minutes before carving

Pro Tips for Perfect Results

Achieving Crispy Skin

• Pat chicken completely dry before seasoning
• Allow butter to come to room temperature
• Don’t cover chicken while roasting
• Baste every 20 minutes with pan juices

Temperature Guide

• Breast: 165°F (74°C)
• Thighs: 170°F (77°C)
• Insert thermometer into thickest part without touching bone

Serving Suggestions

Pair with:

• Roasted potatoes and carrots
• Wild rice pilaf
• Sautéed green beans
• Crusty bread for sauce
• Light green salad

Storage and Leftovers

• Refrigerate within 2 hours of cooking
• Store in airtight container up to 4 days
• Use leftover meat for sandwiches or salads
• Save bones for homemade stock

Common Questions

• Can I use dried herbs? Yes, use 1/3 the amount of fresh
• How long to thaw frozen chicken? 24 hours in refrigerator
• Can I prep ahead? Season up to 24 hours in advance
• What if I don’t have a thermometer? Juices should run clear when thigh is pierced

Remember, the key to perfect roast chicken is patience – don’t rush the cooking process, and always let it rest before carving.

Conclusion:

Lemon Herb Roasted Chicken is a true embodiment of simple elegance. With just a handful of ingredients and a little patience, you can create a meal that’s both impressive and comforting. This recipe is perfect for weeknight dinners, special occasions, or even as the centerpiece for a Sunday family gathering. The bright, zesty lemon combined with the aromatic herbs creates a flavor profile that’s both refreshing and satisfying. As you master this classic, feel free to experiment with different herb combinations or vegetables to make it your own. We hope this recipe inspires you to create many delicious and memorable meals. So, grab your chicken, gather your herbs, and let the roasting magic begin!

FAQ‘s

Q1: What kind of chicken is best for roasting?
A: A whole chicken, typically 3-5 pounds, works best for roasting. Look for a chicken that is evenly shaped, with no broken skin. You can use organic, free-range, or conventional, depending on your preference and budget.

Q2: Can I use dried herbs instead of fresh?
A: Yes, you can! While fresh herbs offer the best flavor, dried herbs can be a good substitute. Use about 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs. For this recipe, a combination of dried thyme, rosemary, and oregano would work well.

Q3: How do I know when the chicken is cooked through?
A: The best way to check is with a meat thermometer. The thickest part of the thigh should register 165°F (74°C). The juices should also run clear when pierced with a fork.

Q4: What if I don’t have a roasting pan?
A: A large oven-safe skillet or a baking dish with low sides will work just as well. You can also elevate the chicken on a wire rack placed within the pan, which helps the skin crisp up more evenly.

Q5: Can I add vegetables to the pan while the chicken is roasting?
A: Absolutely! Hearty vegetables like potatoes, carrots, onions, and root vegetables can be tossed around the chicken in the roasting pan. They’ll soak up the delicious chicken juices and roast beautifully alongside the chicken.

Q6: How do I get crispy skin on my roasted chicken?
A: Pat the chicken skin thoroughly dry with paper towels before roasting. This removes excess moisture, allowing the skin to crisp up. You can also increase the oven temperature slightly towards the end of cooking or use the broiler for a few minutes to crisp the skin.

Q7: Can I use different types of citrus other than lemon?
A: Yes, you can experiment with other citrus fruits like oranges, limes, or grapefruits for different flavor profiles.

Q8: What do I do with the leftover roasted chicken?
A: Leftover roasted chicken is incredibly versatile. You can use it in salads, sandwiches, soups, tacos, casseroles, or simply enjoy it as is.

Q9: How long does roasted chicken last in the refrigerator?
A: Cooked roasted chicken will last for 3-4 days in the refrigerator, stored in an airtight container.

Q10: Do I need to baste the chicken while it’s roasting?
A: While basting isn’t essential, it can help add more flavor and moisture. You can baste it with pan juices or melted butter occasionally during the roasting process.

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