Lemon Herb Roasted Whole Chicken Recipe
This lemon herb roasted whole chicken is not just a feast for the taste buds but also a sight to behold. Golden, crispy skin hides the juiciest, most flavorful meat that will have everyone at the table asking for seconds. Paired with seasonal vegetables or a side of crusty bread, it’s the perfect combination of simple ingredients and bold flavors.
Equipment
- Roasting pan or baking dish
- Roasting rack Optional
- Mixing Bowls
- Basting Brush
- Sharp Knife
- Meat Thermometer
- Kitchen twine
- Tongs or carving fork
Ingredients
For the Chicken:
- 1 whole chicken 4–5 lbs, giblets removed
- 3 tbsp unsalted butter softened
- 1 lemon halved
- 1 medium onion quartered
- 1 whole head of garlic halved crosswise
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tsp freshly ground black pepper
- 1 tsp smoked paprika optional, for extra flavor
For the Herb Blend:
- 2 tbsp fresh rosemary finely chopped
- 2 tbsp fresh thyme leaves
- 2 tbsp fresh parsley finely chopped
- 1 tsp dried oregano
For Roasting Vegetables (Optional):
- 4 medium carrots peeled and cut into chunks
- 4 medium potatoes quartered
- 1 cup Brussels sprouts halved
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
Instructions
Step 1: Prepare the Chicken
- Preheat your oven to 425°F (220°C).
- Remove the giblets from the chicken, rinse the chicken inside and out with cold water, and pat it dry with paper towels. Let it come to room temperature for about 30 minutes.
Step 2: Make the Herb Butter
- In a small bowl, mix the softened butter with the chopped rosemary, thyme, parsley, oregano, salt, and pepper.
- Carefully loosen the skin of the chicken by sliding your fingers between the skin and the meat. Spread the herb butter generously under the skin and rub some over the outside of the chicken for an extra crispy skin.
Step 3: Stuff the Chicken
- Stuff the cavity of the chicken with the halved lemon, onion quarters, and garlic.
- Tie the legs together with kitchen twine to help the chicken cook evenly.
Step 4: Season and Arrange
- Drizzle olive oil over the chicken and sprinkle with smoked paprika, salt, and pepper.
- If adding vegetables, toss them in olive oil, salt, and pepper, and arrange them around the chicken in the roasting pan.
Step 5: Roast the Chicken
- Place the chicken in the oven and roast for about 1 hour and 20 minutes (or until the internal temperature reaches 165°F/74°C when measured at the thickest part of the thigh).
- Halfway through roasting, baste the chicken with the pan juices for extra moisture and flavor.
Step 6: Rest and Serve
- Remove the chicken from the oven and let it rest for 15 minutes before carving. This helps the juices redistribute, keeping the meat tender and juicy.
- Serve with your choice of sides and enjoy!
Notes
Nutritional Value (Per Serving)
- Calories: 380–450 kcal
- Protein: 32–35 g
- Fat: 25–28 g
- Saturated Fat: 8–10 g
- Carbohydrates: 2–4 g (from vegetables and seasonings)
- Fiber: 1 g
- Sugar: 0–1 g
- Cholesterol: 110–120 mg
- Sodium: 400–450 mg (varies based on seasoning and butter)
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.