Lemon Herb Roast Chicken Recipe

The Perfect Lemon Herb Pot Roast Chicken Recipe

When I first made this Lemon Herb Roast Chicken recipe, the aroma alone was enough to make my mouth water. It filled my entire kitchen with the warm, comforting scents of roasted garlic and fresh herbs.

This recipe produces a bird that is incredibly moist on the inside with perfectly crispy, golden-brown skin on the outside. It’s become my go-to for a special Sunday dinner that feels elegant but is secretly easy to prepare.

For another impressive dish, you can also explore our guide for a Heavenly Summer Peach Bars Recipe.

Additional Tips for Making This Recipe Better

Over the years, I’ve picked up a few tricks that take this recipe from great to absolutely unforgettable.

• Use fresh herbs: While dried herbs work well, using fresh thyme and rosemary will give your chicken a more vibrant and intense flavor. I like to chop them finely and mix them with softened butter to rub under the skin.
• Let the chicken sit: After applying the herb rub, let the chicken sit uncovered in the refrigerator for at least an hour, or even overnight. This helps to dry out the skin, which results in an extra-crispy finish.
• Truss the chicken: Tying the legs together with kitchen twine helps the chicken cook more evenly and gives it a neater appearance.
• Add vegetables: I often add quartered potatoes, carrots, and onions to the roasting pan about 45 minutes into the cooking time. They’ll cook in the delicious chicken drippings and become a built-in side dish.

Variations to Try

One of the best things about this recipe is its flexibility. You can easily adapt it to suit your tastes or what you have on hand. If you’re looking for more inspiration for main courses, you can also explore other dinner recipes on our site.

• Herb Swaps: Feel free to use other herbs like sage, oregano, or tarragon. A combination of fresh herbs always works wonderfully.
• Spice it Up: Add a teaspoon of paprika or red pepper flakes to the herb rub for a bit of warmth and color.
• Citrus Twist: Oranges or limes can be used instead of lemons for a different, but equally delicious, citrus flavor.
• Butter Basting: For an even richer flavor and browner skin, use melted butter instead of olive oil.

Equipment You Need

You don’t need any fancy gadgets for this recipe, just a few kitchen essentials.

• Roasting Pan: To cook the chicken and catch all the flavorful drippings.
• Kitchen Twine: Useful for trussing the chicken for even cooking.
• Small Bowl: For mixing the herb rub.
• Paper Towels: Essential for patting the chicken dry to ensure crispy skin.
• Meat Thermometer: The most reliable way to check if the chicken is cooked through without overcooking it.

How to Serve Lemon Herb Pot Roast Chicken

Presentation can make a simple meal feel like a feast. Here are a few ideas for serving your beautiful roast chicken.

• Serve the carved chicken on a large platter, garnished with fresh parsley and the roasted lemon slices from the pan.
• Pair it with classic sides like mashed potatoes, steamed green beans, or a simple garden salad.
• For dessert, a light and refreshing option like our Cinnamon Coffee Crinkles Recipe would be a perfect finish.
• Don’t forget to use the pan drippings! You can drizzle them over the chicken or make a simple gravy by whisking in a little flour and chicken broth.

Calorie Count

Here is the approximate nutritional information for one serving of this Lemon Herb Pot Roast Chicken.

• Calories: 380kcal
• Protein: 45g
• Fat: 20g
• Carbohydrates: 2g

How to Store Leftovers

Leftover roast chicken is a fantastic bonus. Here’s how to store it properly to enjoy later.

• Refrigerating: Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: You can freeze cooked chicken for up to 3 months. Remove the meat from the bones and store it in a freezer-safe bag.
• Reheating: Reheat slices in the microwave or in a covered dish in the oven at 350°F until warmed through.

Why You’ll Love This Recipe

There are so many reasons this simple roast chicken recipe is a keeper.

• Incredibly Flavorful: The combination of lemon, garlic, and herbs creates a classic flavor that is truly irresistible.
• Simple to Prepare: With just 15 minutes of prep time, it’s a straightforward recipe perfect for cooks of all levels.
• Perfect for Any Occasion: It’s elegant enough for a holiday dinner but simple enough for a weeknight family meal.
• Makes Great Leftovers: The leftover chicken is versatile and can be used in sandwiches, salads, soups, and more.

Ben Carraoli

Lemon Herb Roast Chicken Recipe

When I first made this Lemon Herb Roast Chicken recipe, the aroma alone was enough to make my mouth water. It filled my entire kitchen with the warm, comforting scents of roasted garlic and fresh herbs.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 4

Course: Dinner

Calories: 380

Ingredients Method

Ingredients

  

• 1 whole chicken about 4 lbs: The star of the show. A free-range, organic chicken often has a richer flavor.
• 2 lemons: You’ll use both the juice and the fruit itself to infuse the chicken with a bright citrusy taste.
• 4 cloves garlic: These will be placed inside the chicken to steam and impart a sweet mellow garlic flavor throughout the meat.
• 1 tbsp dried thyme: A classic poultry herb that adds a wonderful earthy note.
• 1 tbsp dried rosemary: Its pine-like aroma pairs beautifully with lemon and chicken.
• 1 tbsp dried parsley: Adds a touch of freshness and color to the herb rub.
• Salt and pepper to taste: Essential for seasoning. Be generous to ensure the chicken is well-flavored.
• 2 tbsp olive oil: Helps to crisp up the skin and keeps the chicken moist while it roasts.

Method

 

1. First, preheat your oven to 375°F (190°C). While it’s heating up, prepare the chicken. Remove it from its packaging and take out any giblets from the cavity. Rinse the chicken thoroughly, inside and out, with cold water, and then pat it completely dry with paper towels. This step is crucial for achieving crispy skin.
2. Cut one of the lemons in half. Squeeze the juice from both halves all over the chicken, making sure to cover the entire surface and the inside of the cavity. Next, place the squeezed lemon halves and the whole garlic cloves inside the chicken. This will create steam and infuse the meat with flavor as it cooks.
3. In a small bowl, combine the dried thyme, rosemary, and parsley. Add a generous amount of salt and pepper and mix well. Rub this herb mixture all over the outside of the chicken. Gently lift the skin over the breast and thighs and push some of the rub underneath to season the meat directly.
4. Drizzle the olive oil over the seasoned chicken. Cut the second lemon into thick slices and arrange them around the chicken in the roasting pan. Place the pan in the preheated oven and roast for about 1 hour and 30 minutes. The chicken is done when the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
5. Once cooked, remove the chicken from the oven. Let it rest in the pan for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring every slice is moist and tender. Carve the chicken and serve it immediately with your favorite side dishes.