Description
This Lemon Herb Roasted Chicken is a flavorful and juicy whole chicken roasted to golden perfection with a fragrant lemon and garlic herb butter. Perfect for a family Sunday dinner, it features tender meat infused with rosemary, thyme, and lemon zest along with a crispy, well-seasoned skin.
Ingredients
Scale
Chicken and Aromatics
- 1 5-pound whole chicken (thawed and giblets removed)
- 2 medium yellow onions, peeled and quartered
- 2 large lemons, quartered
- 2 heads garlic, cut into halves crosswise
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Lemon Garlic Herb Butter
- 8 tablespoons unsalted butter, melted
- 5 cloves garlic, minced
- 1 teaspoon fresh rosemary leaves, finely chopped
- 2 teaspoons fresh thyme leaves
- Zest of 2 large lemons
- 2 teaspoons Kosher salt
- ½ teaspoon ground black pepper
- Additional salt and pepper for seasoning
- Chicken broth or water for the pan (about 1 cup)
Instructions
- Bring chicken to room temperature: Let the chicken sit on the counter for 20 to 30 minutes before starting to ensure even cooking and prevent it from being too cold inside.
- Preheat oven: Set the oven to 425 degrees F and position the oven rack in the lower third of the oven.
- Make lemon garlic herb butter: In a bowl, combine melted butter with minced garlic, chopped rosemary, thyme leaves, lemon zest, 2 teaspoons kosher salt, and ½ teaspoon black pepper. Mix well and set aside.
- Prepare the chicken: Pat the chicken dry thoroughly with paper towels, including inside the cavity. Carefully separate the skin from the breast and thighs with your fingers and a spoon to create pockets. Insert more than half of the herb butter under the skin, pressing it evenly to distribute the garlic-herb mixture.
- Stuff the cavity: Place 1 quartered lemon, 1 quartered onion, 1 head of halved garlic, 1 rosemary sprig, and 1 thyme sprig inside the chicken cavity.
- Tie and tuck: Secure the legs with kitchen twine and tuck the wings under the chicken’s back or clip the wing tips to prevent burning.
- Prepare the roasting bed: Arrange the remaining quartered onions, garlic halves, lemon quarters, and herbs in a large roasting pan. Place the chicken breast side up on this vegetable bed.
- Apply remaining butter and seasoning: Rub the remaining herb butter all over the outside skin of the chicken. Season the exterior with about 1 teaspoon salt and freshly ground black pepper to taste. Pour about 1 cup of chicken broth or water into the pan to prevent drippings from burning.
- Roast the chicken: Place the pan in the oven and roast for 1 hour and 30 minutes. Replenish liquid at the bottom of the pan as needed. Rotate the pan if uneven browning occurs and cover any overly browned areas with foil.
- Check doneness: Use an instant-read or meat thermometer inserted into the thickest part of the breast and thigh; the chicken is done when it reaches 165 degrees F.
- Rest the chicken: Remove the chicken from the oven and let it rest for 15 minutes before carving and serving to allow juices to redistribute.
Notes
- This chicken yields tender, juicy meat with a crispy and golden brown skin, perfect for a family Sunday meal.
- Cooking times may vary slightly based on the size of the chicken; adjust accordingly and rely on the internal temperature for accuracy.
- Tying the legs and tucking the wings helps the chicken cook evenly and prevents wing tips from burning.
- If you prefer stronger herb flavor, you can add more fresh rosemary and thyme to the butter mixture.
- Use fresh herbs and fresh lemon zest for the best vibrant flavor.
- Resting the chicken before carving ensures the juices stay inside the meat, keeping it moist.
- Keeping broth or water in the roasting pan prevents drippings from burning and helps create a flavorful base if you want to make a gravy later.
Nutrition
- Serving Size: 1 serving
- Calories: 784 kcal
- Sugar: 0.1 g
- Sodium: 1516 mg
- Fat: 46 g
- Saturated Fat: 21 g
- Unsaturated Fat: 19 g
- Trans Fat: 1 g
- Carbohydrates: 7 g
- Fiber: 0.3 g
- Protein: 83 g
- Cholesterol: 1131 mg
