Lemon Herb Roasted Chicken

Gabrielle Knopp

This lemon herb roasted chicken is perfect for a Sunday dinner or special occasion. It’s flavorful, moist, and makes your kitchen smell amazing!

Ingredients

  • 1 whole chicken (4-5 lbs)
  • 2 lemons
  • 4 tbsp butter, softened
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp fresh thyme, chopped
  • 1 tbsp fresh parsley, chopped
  • Salt and pepper to taste
  • 1 onion, quartered
  • 4 cups baby potatoes (optional)
  • 2 cups baby carrots (optional)

Instructions

  1. Preheat oven to 425°F (220°C).

  2. Pat the chicken dry with paper towels and place in a roasting pan.

  3. In a small bowl, mix softened butter with minced garlic, rosemary, thyme, and parsley.

  4. Gently loosen the skin over the chicken breast and thighs, then spread half of the herb butter under the skin.

  5. Rub the remaining herb butter all over the outside of the chicken.

  6. Season generously with salt and pepper, inside and out.

  7. Cut one lemon in half and place both halves inside the chicken cavity along with the quartered onion.

  8. Cut the second lemon into slices and arrange around the chicken. Add potatoes and carrots if using.

  9. Tie the legs together with kitchen twine and tuck the wing tips under.

  10. Roast for 1 hour and 15 minutes to 1 hour and 30 minutes, until the internal temperature reaches 165°F (74°C) and juices run clear.

  11. Let rest for 10-15 minutes before carving.

Notes

  • If the skin starts to brown too quickly, tent the chicken loosely with foil.
  • Save the drippings to make a delicious pan gravy!
  • Leftovers make great chicken salad or soup.
  • Serves 4-6 people.