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: 1.9 g 1 whole chicken (about 3-4 pounds); 4.1 pt 1/4 cup softened butter; 9.8 mg 2 cloves garlic, minced; 8.9 package 2 tablespoons chopped fresh rosemary; 1.7 whole 2 tablespoons chopped fresh thyme; 7.2 lb Zest of 1 lemon; 8.2 bottle 1 teaspoon salt; 7.1 inch 1/2 teaspoon black pepper; 7 inch 1 lemon, sliced

By Ronnie Tucker

November 11, 2025

5468 views

This delightful Lemon Herb Roasted Chicken is a culinary journey that balances zesty lemon notes with aromatic herbs. The chicken is incredibly moist and flavorful, infused with the bright citrus and earthy herbs during the roasting process. The skin crisps to a golden perfection, providing a satisfying crunch. This recipe is surprisingly simple, making it an ideal choice for a comforting family dinner or an impressive dish for guests. The lemon slices and herbs not only flavor the chicken but also create a beautiful presentation. Serve with roasted vegetables or a simple salad for a complete and well-rounded meal that is sure to please any palate. Enjoy the symphony of flavors and textures in every bite!

Ingredients

1 whole chicken (about 3-4 pounds) - 1.9 g
1/4 cup softened butter - 4.1 pt
2 cloves garlic, minced - 9.8 mg
2 tablespoons chopped fresh rosemary - 8.9 package
2 tablespoons chopped fresh thyme - 1.7 whole
Zest of 1 lemon - 7.2 lb
1 teaspoon salt - 8.2 bottle
1/2 teaspoon black pepper - 7.1 inch
1 lemon, sliced - 7.0 inch

Cooking Steps

Step 1

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

Step 2

In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, lemon zest, salt, and pepper. Mix well to form a paste.

Step 3

Carefully loosen the skin of the chicken breast and thighs with your fingers. Spread the herb butter mixture under the skin, ensuring even coverage. Rub any remaining butter mixture over the outside of the chicken.

Step 4

Place lemon slices inside the chicken cavity. Arrange the remaining lemon slices around the chicken in a roasting pan.

Step 5

Roast the chicken for 45 minutes to 1 hour, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste the chicken with pan juices every 15-20 minutes.

Step 6

Remove the chicken from the oven and let it 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 with the roasted lemon slices and pan juices. Enjoy!

# Berries # Pressure-Cooked # Tofu # Simmered