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
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Preheat oven to 425°F (220°C).
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Pat the chicken dry with paper towels and place in a roasting pan.
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In a small bowl, mix softened butter with minced garlic, rosemary, thyme, and parsley.
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Gently loosen the skin over the chicken breast and thighs, then spread half of the herb butter under the skin.
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Rub the remaining herb butter all over the outside of the chicken.
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Season generously with salt and pepper, inside and out.
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Cut one lemon in half and place both halves inside the chicken cavity along with the quartered onion.
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Cut the second lemon into slices and arrange around the chicken. Add potatoes and carrots if using.
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Tie the legs together with kitchen twine and tuck the wing tips under.
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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.
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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.