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.
Ingredients
2 tablespoons unsalted butter, softened
5 garlic cloves, 1 minced
1/2 teaspoon minced rosemary + 2 rosemary sprigs
1/2 teaspoon minced thyme + 2 thyme sprigs
1/2 teaspoon finely grated lemon zest
Kosher salt, to taste
Freshly ground black pepper, to taste
1 (4-pound) whole 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
Instructions
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Make Herb Butter: Combine softened butter with minced garlic, rosemary, thyme, lemon zest, salt, and pepper.
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Preheat Oven: Set to 425°F (220°C).
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Prep Chicken: Loosen skin and rub herb butter under and over skin.
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Assemble in Pan: Arrange onion and lemon slices in pan. Place chicken on top and tuck in herb sprigs.
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Add Liquids: Pour in 1/2 cup water.
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Roast: Bake for ~1 hour 15 minutes, basting occasionally, until chicken reaches 165°F (74°C) and skin is golden.
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Rest & Serve: Let rest 10 minutes before carving. Serve with pan juices and roasted onions.
Notes
Herb butter can be prepped 2 days ahead.
Substitute with sage or oregano for flavor variation.
Add root vegetables to pan for a complete one-pan meal.
Store leftovers in airtight container for up to 3 days.
Reheat in oven at 350°F (175°C) to retain crispiness.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Roasting
- Cuisine: American
