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Lemon Herb Roast Chicken Recipe
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
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
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.