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Lemon Herb Roasted Chicken

Easy Lemon Herb Roasted Chicken with Juicy, Flavor-Packed Twist

A delightful Lemon Herb Roasted Chicken that boasts flavor and juiciness, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Marinade
  • 1 whole chicken Choose a fresh, preferably organic bird for the best moisture and flavor.
  • 2 large lemons Fresh lemon juice and zest for flavor.
  • 2 tablespoons fresh rosemary Chopped.
  • 2 tablespoons fresh thyme Chopped.
  • 4 cloves garlic Minced or crushed.
  • 1/4 cup olive oil For marinade.
  • 1 teaspoon salt For seasoning.
  • 1 teaspoon black pepper Freshly ground.
Optional Flavor Boosters
  • 1 teaspoon paprika For smoky warmth.
  • 2 tablespoons butter Slather under the skin.
  • 1/4 cup fresh parsley Chopped for garnish.

Equipment

  • Oven
  • roasting pan
  • meat thermometer
  • Kitchen Twine

Method
 

Preparation
  1. Preheat your oven to 425°F, positioning a rack in the center.
  2. Pat the chicken dry inside and out with paper towels, then season generously with salt and pepper.
Marinade
  1. Make the marinade by whisking lemon juice, zest, olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper in a bowl.
  2. Rub half of the marinade all over the chicken’s exterior and under the skin.
Cooking
  1. Stuff the cavity with lemon halves and remaining herb sprigs; tuck any loose skin and secure chicken legs with kitchen twine.
  2. Roast the chicken for 15 minutes at 425°F, then reduce heat to 375°F and continue cooking for 45 minutes.
  3. Let the chicken rest on a cutting board for 10–15 minutes before carving.
  4. Sprinkle chopped fresh parsley over sliced chicken for added garnish.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 1gProtein: 35gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 600mgPotassium: 500mgVitamin A: 500IUVitamin C: 10mgCalcium: 5mgIron: 2mg

Notes

Patting the chicken skin dry is essential for achieving a crispy texture. Allow the chicken to come to room temperature before roasting for even cooking.

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