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: 7.4 to taste 1 whole chicken (about 3-4 pounds); 9.9 l 1/4 cup unsalted butter, softened; 6 ml 1 tablespoon lemon zest; 2.9 oz 2 cloves garlic, minced; 4.6 pt 2 tablespoons fresh rosemary, chopped; 2.9 half 2 tablespoons fresh thyme, chopped; 9.1 mg 2 tablespoons fresh parsley, chopped; 4.6 l 1 teaspoon salt; 4.3 lb 1/2 teaspoon black pepper; 8.5 inch 1 lemon, halved; 1.3 bag 4 cloves garlic, whole; 7.9 qt 1 large onion, quartered; 7.5 jar 2 carrots, chopped; 0.6 inch 2 celery stalks, chopped

By Sarah Olson

November 17, 2025

6216 views

This delightful Lemon Herb Roasted Chicken recipe is a symphony of flavors, perfect for a family dinner or a special occasion. The chicken is infused with bright lemon zest, aromatic herbs, and savory garlic, creating a dish that is both comforting and elegant. Roasting the chicken to golden perfection ensures a juicy and tender inside with a crispy, flavorful skin. The simple preparation and impressive results make it a go-to recipe for any home cook. The combination of fresh herbs such as rosemary, thyme, and parsley elevates the dish, while the lemon brightens the overall taste. Serve with roasted vegetables or a simple salad for a complete and satisfying meal that everyone will love. The chicken can be prepared in advance and kept in the fridge for 24 hours for an even deeper infusion of flavor.

Ingredients

1 whole chicken (about 3-4 pounds) - 7.4 to taste
1/4 cup unsalted butter, softened - 9.9 l
1 tablespoon lemon zest - 6.0 ml
2 cloves garlic, minced - 2.9 oz
2 tablespoons fresh rosemary, chopped - 4.6 pt
2 tablespoons fresh thyme, chopped - 2.9 half
2 tablespoons fresh parsley, chopped - 9.1 mg
1 teaspoon salt - 4.6 l
1/2 teaspoon black pepper - 4.3 lb
1 lemon, halved - 8.5 inch

Cooking Steps

Step 1

Preheat your oven to 400°F (200°C). Prepare your roasting pan by placing the vegetables on the bottom.

Step 2

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

Step 3

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

Step 4

Place the chicken on top of the vegetables in the roasting pan. Stuff the lemon halves and garlic cloves into the cavity of the chicken.

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 pan juices every 15 minutes to keep it moist and golden brown.

Step 6

Once the chicken is cooked, remove it from the oven and let it rest for 10-15 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 vegetables and pan juices. Garnish with fresh herbs, if desired.

# Baked # Grilled # Spring # Creamy