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: 3.9 dash 1 whole chicken (about 3-4 lbs); 8.7 box 1/4 cup softened butter; 6.6 box 2 lemons, one zested and one halved; 8.6 as needed 2 cloves garlic, minced; 2.1 pcs 2 tablespoons fresh herbs (rosemary, thyme, oregano), chopped; 5.8 gal 1 onion, cut into wedges; 9.5 lb Salt and pepper to taste

By Joseph Bass

November 11, 2025

6242 views

This delightful Lemon Herb Roasted Chicken recipe offers a symphony of flavors. The zesty lemon combined with aromatic herbs creates a fragrant and incredibly delicious dish. Roasting the chicken ensures a crispy skin while keeping the inside juicy and tender. Perfect for a family dinner or a special occasion, this recipe is sure to impress. Feel free to adjust the herbs to your liking – rosemary, thyme, and oregano work exceptionally well. The lemon not only adds brightness but also helps to tenderize the chicken. Pair it with roasted vegetables or a fresh salad for a complete and satisfying meal. Enjoy the process of creating this culinary masterpiece and savor every bite!

Ingredients

1 whole chicken (about 3-4 lbs) - 3.9 dash
1/4 cup softened butter - 8.7 box
2 lemons, one zested and one halved - 6.6 box
2 cloves garlic, minced - 8.6 as needed
2 tablespoons fresh herbs (rosemary, thyme, oregano), chopped - 2.1 pcs
1 onion, cut into wedges - 5.8 gal
Salt and pepper to taste - 9.5 lb

4 Servings

Cooking Steps

Step 1

Preheat oven to 400°F (200°C). Pat the chicken dry with paper towels.

Step 2

In a small bowl, mix together the softened butter, lemon zest, minced garlic, chopped herbs (rosemary, thyme, oregano), salt, and pepper.

Step 3

Carefully loosen the skin of the chicken breast and rub half of the herb butter mixture underneath the skin. Spread the remaining mixture over the entire chicken.

Step 4

Place the lemon halves and onion wedges inside the cavity of the chicken.

Step 5

Place the chicken in a roasting pan and roast for 45 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).

Step 6

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

Step 7

Carve the chicken and serve hot. Garnish with fresh herbs and lemon slices if desired.

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