Why You’ll Love This Recipe

Flavorful and Aromatic: The blend of herbs and lemon zest creates a fragrant and savory profile that enhances the natural taste of the chicken.
Juicy and Tender: Rubbing seasoned butter under the skin ensures the meat remains moist and succulent.
Crispy Skin: The butter mixture not only flavors the chicken but also contributes to a beautifully crisped skin.
Versatile for Occasions: Suitable for both weeknight dinners and special gatherings.
Make-Ahead Friendly: The seasoned butter can be prepared in advance, saving time on busy days.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons unsalted butter, softened
5 garlic cloves, 1 minced
1/2 teaspoon minced rosemary plus 2 rosemary sprigs
1/2 teaspoon minced thyme plus 2 thyme sprigs
1/2 teaspoon finely grated lemon zest
Kosher salt
Freshly ground black pepper
1 (4-pound) chicken, at room temperature
1 large onion, cut into 8 wedges
1 lemon, cut crosswise into 8 rounds
1 cup water, divided
1/2 cup chicken stock or low-sodium broth

Directions

Prepare the Herb Butter: In a bowl, combine the softened butter with minced garlic, minced rosemary, minced thyme, lemon zest, a pinch of salt, and freshly ground black pepper. Mix until well blended.
Preheat the Oven: Set your oven to 425°F (220°C).
Season the Chicken: Gently loosen the skin over the chicken breast and thighs. Rub the herb butter mixture under the skin and all over the outside of the chicken.
Arrange in Roasting Pan: Place the onion wedges and lemon rounds in the bottom of a roasting pan. Set the chicken on top, breast side up. Tuck the rosemary and thyme sprigs around the chicken.
Add Liquids: Pour 1/2 cup of water into the pan.
Roast the Chicken: Place the pan in the preheated oven and roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown. Baste the chicken occasionally with pan juices.
Rest and Serve: Remove the chicken from the oven and let it rest for 10 minutes before carving. Serve with the roasted onions and lemons, and drizzle with the pan juices.

Servings and Timing

Servings: 4
Active Time: 30 minutes
Total Time: 1 hour 30 minutes

Variations

Herb Substitutions: Experiment with other herbs like sage or oregano for a different flavor profile.
Citrus Twist: Replace lemon with orange or lime zest and slices for a unique citrus note.
Spicy Kick: Add a pinch of red pepper flakes to the herb butter for a subtle heat.

Storage/Reheating

Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a 350°F (175°C) oven until warmed through, about 15-20 minutes. To maintain crisp skin, avoid microwaving.

FAQs

How can I ensure the chicken skin stays crispy?

To maintain crispy skin, avoid covering the chicken while it rests and reheat leftovers in the oven rather than the microwave.

Can I prepare the herb butter in advance?

Yes, the herb butter can be made up to two days ahead and stored in the refrigerator or frozen for longer storage.

What should I serve with this roasted chicken?

This dish pairs well with roasted vegetables, mashed potatoes, or a fresh green salad.

Can I use dried herbs instead of fresh?

Yes, but use them sparingly as dried herbs are more concentrated. Typically, use one-third the amount of dried herbs compared to fresh.

Is it necessary to baste the chicken during roasting?

Basting helps keep the meat moist and enhances flavor, but it’s optional. The butter under the skin already contributes to juiciness.

How do I know when the chicken is fully cooked?

Use a meat thermometer to check the internal temperature; it should read 165°F (74°C) in the thickest part of the thigh.

Can I use a different type of poultry?

Yes, this recipe can be adapted for turkey or Cornish hens, but cooking times will vary based on size.

What if I don’t have a roasting pan?

A large oven-safe skillet or baking dish can be used as an alternative to a roasting pan.

Can I add vegetables to the roasting pan?

Absolutely. Root vegetables like carrots, potatoes, or parsnips can be added around the chicken for a one-pan meal.

How do I store and use the pan juices?

Strain the pan juices and refrigerate them. They can be used as a flavorful base for soups or sauces within 3 days.

Conclusion

This Herb and Lemon Roasted Chicken recipe is a timeless classic that combines simplicity with rich flavors. Whether you’re cooking for family or entertaining guests, this dish is sure to impress with its juicy meat, crispy skin, and aromatic herbs. Enjoy the delightful harmony of flavors in every bite.

Herb and Lemon Roasted Chicken

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Author: Julia
Total Time: 1 hour 30 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

This Herb and Lemon Roasted Chicken recipe is a flavorful, oven-roasted chicken dish featuring juicy meat, crispy skin, and aromatic herbs like rosemary and thyme, all infused with fresh lemon zest — perfect for a comforting family dinner or an elegant meal for guests.

Instructions

Make Herb Butter: Combine softened butter with minced garlic, rosemary, thyme, lemon zest, salt, and pepper.
Preheat Oven: Set to 425°F (220°C).
Prep Chicken: Loosen skin and rub herb butter under and over skin.
Assemble in Pan: Arrange onion and lemon slices in pan. Place chicken on top and tuck in herb sprigs.
Add Liquids: Pour in 1/2 cup water.
Roast: Bake for ~1 hour 15 minutes, basting occasionally, until chicken reaches 165°F (74°C) and skin is golden.
Rest & Serve: Let rest 10 minutes before carving. Serve with pan juices and roasted onions.