Roasted Chicken with Lemon Herbs (Printable)

Aromatic roasted chicken with fresh herbs and lemon for tender meat and crispy skin.

# What You'll Need:

→ Poultry

01 - 1 whole chicken, approximately 3.3 lbs, giblets removed

→ Marinade & Seasonings

02 - 2 tablespoons olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon freshly ground black pepper
05 - 2 teaspoons dried Italian herbs (or 1 teaspoon each thyme and rosemary)
06 - 4 garlic cloves, minced
07 - Zest of 1 lemon

→ Aromatics & Stuffing

08 - 1 lemon, halved
09 - 1 small bunch fresh rosemary
10 - 1 small bunch fresh thyme
11 - 1 small onion, quartered

→ Vegetables (optional)

12 - 3 carrots, cut into large chunks
13 - 2 onions, cut into wedges
14 - 3 potatoes, quartered

# How to Make It:

01 - Set oven temperature to 400°F.
02 - Pat the chicken dry with paper towels and place in a large roasting pan or oven-safe skillet.
03 - Combine olive oil, salt, pepper, dried herbs, minced garlic, and lemon zest. Rub mixture all over the chicken, including under the skin where possible.
04 - Fill the cavity with halved lemon, fresh rosemary, fresh thyme, and quartered onion.
05 - Arrange carrots, onions, and potatoes around the chicken. Drizzle with olive oil and season with salt and pepper.
06 - Tie chicken legs together with kitchen twine and tuck wings under the body.
07 - Roast for 1 hour and 15 minutes or until juices run clear and internal temperature reaches 165°F in the thickest part of the thigh.
08 - Allow the chicken to rest for 10 minutes before carving. Serve with roasted vegetables and pan juices.

# Expert Hacks:

01 -
  • The lemon and herbs keep the meat so tender you barely need a knife
  • It looks like you spent hours but the prep is honestly just rubbing and stuffing
  • One pan means fewer dishes and the vegetables soak up all those golden pan drippings
  • Leftovers make the best sandwiches or soup the next day
02 -
  • Drying the chicken thoroughly before rubbing is the single most important step for crispy skin
  • Don't skip the resting time after roasting or you'll lose all those beautiful juices on the cutting board
  • If the skin starts browning too fast, tent the chicken loosely with foil and keep roasting
03 -
  • Use a meat thermometer instead of guessing, it's the only way to avoid dry breast meat or undercooked thighs
  • Let the chicken come to room temperature for 20 minutes before roasting so it cooks more evenly
  • Pour a splash of white wine into the roasting pan halfway through for even more flavorful pan juices

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