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: 9.6 tsp 1 whole chicken (about 3-4 pounds); 4.8 package 1 lemon, sliced; 3.1 cm 2 sprigs of fresh rosemary; 1.2 tbsp 2 sprigs of fresh thyme; 5.7 half 2 tablespoons olive oil; 10.4 as needed 1 teaspoon salt; 4.1 quarter 1/2 teaspoon black pepper; 8.5 l 1/2 teaspoon garlic powder; 9.3 quarter 1 cup chicken broth

By Jerry Mclean

November 13, 2025

5376 views

This Lemon Herb Roasted Chicken recipe delivers a juicy and flavorful chicken with crispy skin, infused with the bright flavors of lemon and fresh herbs. Roasting the chicken with lemon slices and herbs like rosemary and thyme creates an aromatic and delicious meal. The chicken is first seasoned generously with salt, pepper, and garlic powder, then stuffed with lemon slices and herb sprigs. The high heat ensures a beautifully browned and crispy skin, while the lemon and herbs infuse the meat with a refreshing and savory flavor. Basting the chicken with its own juices during roasting helps to keep it moist and adds to the overall richness of the dish. Perfect for a family dinner or a special occasion, this roasted chicken is sure to impress. Serve it with roasted vegetables or a fresh salad for a complete and satisfying meal. Enjoy the delightful combination of zesty lemon, fragrant herbs, and perfectly roasted chicken!

Ingredients

1 whole chicken (about 3-4 pounds) - 9.6 tsp
1 lemon, sliced - 4.8 package
2 sprigs of fresh rosemary - 3.1 cm
2 sprigs of fresh thyme - 1.2 tbsp
2 tablespoons olive oil - 5.7 half
1 teaspoon salt - 10.4 as needed
1/2 teaspoon black pepper - 4.1 quarter
1/2 teaspoon garlic powder - 8.5 l
1 cup chicken broth - 9.3 quarter

Cooking Steps

Step 1

Preheat your oven to 425°F (220°C). Pat the chicken dry with paper towels.

Step 2

In a small bowl, mix together salt, pepper, and garlic powder. Season the chicken generously inside and out with the mixture.

Step 3

Stuff the cavity of the chicken with lemon slices, rosemary sprigs, and thyme sprigs.

Step 4

Place the chicken in a roasting pan and add 1 cup of chicken broth to the bottom of the pan.

Step 5

Roast the chicken for 45 minutes to 1 hour, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste the chicken with its own juices every 15 minutes during roasting.

Step 6

Let the chicken rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.

Step 7

Carve the chicken and serve. Garnish with extra herbs and lemon slices, if desired.

# Picnic # Fermented # Sheet Pan # Cast Iron