Lemon Herb Roasted Chicken

Name: Lemon Herb Roasted Chicken
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 4.5 ml 1 whole chicken (about 3-4 pounds); 2.2 package 2 tablespoons olive oil; 2.6 to taste Zest and juice of 1 lemon; 2.4 inch 4 cloves garlic, minced; 1.6 ml 2 tablespoons fresh rosemary, chopped; 9.3 bag 2 tablespoons fresh thyme, chopped; 1.3 bag Salt and pepper to taste; 0.7 bag 2 carrots, peeled and chopped; 4.9 bag 2 potatoes, peeled and chopped; 2.8 pt 1 onion, quartered

By Pamela Owen

November 10, 2025

5694 views

This delightful Lemon Herb Roasted Chicken recipe is a crowd-pleaser, perfect for a family dinner or a cozy weekend meal. The zesty lemon and fragrant herbs infuse the chicken with a burst of flavor, creating a juicy and tender dish. Roasting the chicken ensures crispy skin and succulent meat that's sure to impress your family and friends. Adjust the herb blend to your personal preference, and don't be afraid to experiment with different root vegetables for the roasting pan. The key is to create a balance of flavors that complement the chicken without overpowering it. Enjoy the aromatic symphony as it bakes, and savor every delicious bite! This recipe not only tastes amazing but also fills your kitchen with a comforting aroma that makes everyone feel at home.

Ingredients

1 whole chicken (about 3-4 pounds) - 4.5 ml
2 tablespoons olive oil - 2.2 package
Zest and juice of 1 lemon - 2.6 to taste
4 cloves garlic, minced - 2.4 inch
2 tablespoons fresh rosemary, chopped - 1.6 ml
2 tablespoons fresh thyme, chopped - 9.3 bag
Salt and pepper to taste - 1.3 bag
2 carrots, peeled and chopped - 0.7 bag
2 potatoes, peeled and chopped - 4.9 bag
1 onion, quartered - 2.8 pt

Cooking Steps

Step 1

Preheat your oven to 400°F (200°C). Rinse the chicken inside and out and pat it dry with paper towels.

Step 2

In a small bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, salt, and pepper. Mix well.

Step 3

Rub the herb mixture all over the chicken, including under the skin of the breast. Place the lemon halves inside the chicken cavity.

Step 4

Arrange the carrots, potatoes, and onion in a roasting pan. Place the chicken on top of the vegetables.

Step 5

Roast the chicken for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C). Baste the chicken with pan juices every 20 minutes.

Step 6

Let the chicken rest for 10 minutes before carving. Serve the chicken with the roasted vegetables and pan juices.

Step 7

Garnish with fresh herbs, such as parsley or thyme, for an extra touch of freshness and visual appeal.

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