There’s something special about the aroma of a roast chicken filling your kitchen. This savory lemon herb roast chicken is simple yet full of flavor, perfect for any occasion. The blend of fresh herbs and zesty lemon creates a deliciously crispy skin, while the meat stays juicy and tender. Whether it’s a family dinner or a weekend gathering, this dish is guaranteed to impress.
Steps
- Allow the chicken to sit at room temperature for 20-30 minutes to ensure even cooking. Preheat the oven to 425°F and position the rack in the lower third of the oven.
- In a bowl, mix melted butter with minced garlic, chopped rosemary, thyme leaves, lemon zest, Kosher salt, and black pepper to create the lemon garlic herb butter.
- Thoroughly dry the chicken with paper towels, including the cavity. Gently separate the skin from the meat using your fingers and a spoon to create pockets for the butter.
- Spread a little more than half of the butter mixture under the skin and press to distribute it evenly. Stuff the cavity with quartered lemon, onion, halved garlic, a rosemary spring, and a thyme sprig. Tie the legs with kitchen twine and tuck the wings under the chicken.
- In a large roasting pan, place remaining quartered onions, garlic, lemon, and herbs to form a vegetable bed. Position the chicken on top, breast side up.
- Coat the chicken’s exterior with the remaining butter and season with salt and pepper. Pour about 1 cup of chicken broth or water into the pan to prevent the drippings from burning.
- Roast the chicken for approximately 1 hour and 30 minutes, replenishing the liquid in the pan as needed. If certain areas brown too quickly, rotate the pan or cover the spots with aluminum foil.
- The chicken is done when an instant-read thermometer in the thickest part of the breast and thigh reads 165°F. Let the chicken rest for 15 minutes before carving to allow the juices to redistribute.
Ingredients
- 1 whole chicken, approximately 5 pounds, thawed and giblets removed
- 2 medium yellow onions, peeled and quartered
- 2 large lemons, quartered
- 2 heads of garlic, halved crosswise
- 2 sprigs of fresh rosemary
- 2 sprigs of fresh thyme
- Salt and pepper to taste
- Chicken broth or water for the roasting pan
- 8 tablespoons unsalted butter, melted
- 5 cloves garlic, minced
- 1 teaspoon fresh rosemary leaves, chopped finely
- 2 teaspoons fresh thyme leaves
- Zest of 2 large lemons
- 2 teaspoons Kosher salt
- ½ teaspoon ground black pepper
Nutritional Values
Calories: 3136kcal | Carbohydrates: 28g | Protein: 332g | Fat: 184g | Saturated Fat: 84g | Polyunsaturated Fat: 28g | Monounsaturated Fat: 48g | Trans Fat: 4g | Cholesterol: 4524mg | Sodium: 6064mg | Potassium: 4244mg | Fiber: 1.2g | Sugar: 0.4g | Vitamin A: 177032IU | Vitamin C: 248mg | Calcium: 260mg | Iron: 100mg
FAQ
- Do I need to brine the chicken before roasting?
- No, brining is not necessary for this recipe as the chicken roasts for about 1.5 hours, which is not long enough to dry out the meat. However, if you prefer, you can use a citrus brine, though it might affect the crispiness of the skin.
- What kind of roasting pan should I use for the chicken?
- You can use any large roasting pan that fits the chicken comfortably. A pan with a roasting rack is ideal, but a large cast iron skillet can also work well.
- How can I prevent the drippings from burning during roasting?
- To prevent drippings from burning, add about 1 cup of chicken broth or water to the bottom of the pan. Replenish the liquid as needed while the chicken roasts.
- Is it okay to spatchcock the chicken for this recipe?
- Yes, you can spatchcock the chicken. Roast a spatchcocked chicken at 425 degrees F for 12-13 minutes per pound for even cooking.
- Should I baste the chicken while it roasts?
- It is not recommended to baste the chicken, as doing so can make the skin soggy instead of crispy.
Tips
- Season Under the Skin: For a juicy and flavorful chicken, make sure to apply the lemon garlic herb butter under the skin. This technique ensures the meat stays moist and absorbs all the delicious flavors.
- Pat Dry Thoroughly: Before seasoning, pat the chicken dry with a paper towel, including the cavity. This step is essential for achieving a crispy, golden-brown skin.
- Use a Vegetable Bed: Place the chicken on a bed of quartered onions, garlic, and lemon in the roasting pan. This not only infuses the chicken with additional flavors but also helps prevent the bottom from burning by elevating it slightly.
- Monitor Cooking Temperature: Roast the chicken at 425 degrees F for optimal results, ensuring crispy skin and a tender interior. Use a meat thermometer to check that the internal temperature reaches 165 degrees F in the thickest part of the breast and thigh.
Equipment
- Instant or Meat Thermometer – To ensure the chicken is cooked to the right temperature.
- Dutch Oven or Large Roasting Pan – For roasting the chicken evenly.
- Kitchen Twine – To tie the chicken legs for even cooking.
- Roasting Rack (optional) – Helps in even heat circulation if not using a vegetable bed.
- Aluminum Foil – To cover parts of the chicken if they start browning too quickly.