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There’s something deeply comforting about the aroma of roasted chicken wafting through your kitche a scent that instantly fills your home with warmth and familiarity. This Lemon and Herb Roasted Chicken isn’t just a meal; it’s an experience golden, crispy skin, juicy meat infused with bright lemon flavor, and tender herbs that transport you straight to a rustic countryside table.
A Heartfelt Moment at the Dinner Table
Imagine gathering around your table as the carved chicken takes center stage its skin shimmering with buttery goodness, flecked with hints of lemon zest and herbs. This timeless recipe reminds you that great food doesn’t demand complexity; it thrives in the balance of simple ingredients done right. Whether it’s Sunday supper, a cozy date night, or a family feast, this roasted chicken never fails to impress and always comforts.
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Juicy Lemon and Herb Roasted Chicken for the Perfect Sunday Dinner
- Total Time: 1 hr 50 min
- Yield: 6 servings
Description
A juicy lemon and herb roasted chicken with golden crisp skin, infused with garlic butter and fresh herbs perfect for family dinners.
Ingredients
- 1 5-pound whole chicken , thawed and giblets removed
- 2 medium yellow onions, peeled and quartered
- 2 large lemons, quartered
- 2 heads garlic, halved crosswise
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper
- 1 cup chicken broth or water
- 8 tablespoons melted butter
- 5 cloves garlic, minced
- 1 teaspoon chopped rosemary
- 2 teaspoons thyme leaves
- Zest of 2 lemons
- 2 teaspoons Kosher salt
- 1/2 teaspoon ground black pepper
Instructions
1. Preheat oven to 425°F and position rack in lower third.
2. Make lemon garlic herb butter with melted butter, garlic, rosemary, thyme, zest, salt, and pepper.
3. Pat chicken dry, season under the skin with butter mixture.
4. Stuff cavity with onion, lemon, garlic, and herbs.
5. Tie legs and tuck wings.
6. Roast chicken on a bed of vegetables with broth in the pan.
7. Cook for about 1 hour and 30 minutes until 165°F internal temperature.
8. Rest for 15 minutes before carving.
Notes
Rotate the pan for even browning.
Let the chicken rest before slicing for juicier meat.
- Prep Time: 20 min
- Cook Time: 1 hr 30 min
- Category: Dinner
- Method: Roasting
- Cuisine: American
Ingredients for Lemon and Herb Roasted Chicken
Chicken and Vegetables
| Ingredient | Quantity | Description |
|---|---|---|
| Whole chicken | 1 (5-pound) | Thawed, giblets removed |
| Yellow onions | 2 medium | Peeled and quartered |
| Lemons | 2 large | Quartered |
| Garlic | 2 heads | Cut crosswise in halves |
| Fresh rosemary | 2 sprigs | Use for cavity and roasting bed |
| Fresh thyme | 2 sprigs | Use for cavity and roasting bed |
| Salt and pepper | To taste | For seasoning |
| Chicken broth or water | 1 cup | For roasting pan |
Lemon Garlic Herb Butter
| Ingredient | Quantity | Description |
|---|---|---|
| Unsalted butter (melted) | 8 tablespoons | Use for under and over skin |
| Garlic (minced) | 5 cloves | Adds aromatic punch |
| Fresh rosemary (chopped) | 1 teaspoon | Finely chopped |
| Fresh thyme leaves | 2 teaspoons | For butter mix |
| Lemon zest | Zest of 2 lemons | Bright citrusy flavor |
| Kosher salt | 2 teaspoons | Divided |
| Black pepper | ½ teaspoon | Ground |
Step-by-Step Instructions
Step 1: Prepare the Chicken
Let the chicken sit out for 20–30 minutes before cooking so it isn’t too cold. Preheat your oven to 425°F (220°C) and position the rack on the lower third. Pat the chicken dry thoroughly, inside and out a crucial step for achieving crisp, golden skin.
Step 2: Make the Lemon Garlic Herb Butter
In a medium bowl, combine melted butter, minced garlic, chopped rosemary, thyme, lemon zest, Kosher salt, and pepper. Stir well until fully mixed.
Step 3: Season Under the Skin
Loosen the chicken skin with your fingers or a spoon to create small pockets. Spread a generous amount of the butter mixture underneath, ensuring even coverage this will keep the breast meat succulent.
Step 4: Stuff the Cavity
Stuff the cavity with one quartered lemon, one quartered onion, half a head of garlic, and one sprig each of rosemary and thyme. Tie the chicken legs with kitchen twine and tuck the wings under the back to prevent burning.
Step 5: Prepare the Roasting Pan
Arrange the remaining onions, garlic halves, lemon quarters, and herbs in a large roasting pan. Place the chicken breast-side up on top of the vegetable bed. Brush the remaining butter over the skin, then season with more salt and pepper. Add about a cup of chicken broth or water to the bottom of the pan.
Step 6: Roast to Perfection
Roast for approximately 1 hour and 30 minutes or until a thermometer reads 165°F (74°C) when inserted in the thickest part of the breast or thigh. Rotate the pan halfway through to ensure even browning. Cover any overly browned spots with foil if necessary.
Step 7: Rest and Serve
Once done, remove the chicken from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute, ensuring tender, moist meat. Serve with pan juices spooned over the top.
Pro Tips for the Perfect Lemon Herb Roast
- Dry thoroughly: The drier the skin, the crispier your chicken will be.
- Don’t skimp on butter: The herb butter creates both flavor and golden crispness.
- Rotate the pan: Some ovens have hotspots turning ensures even roasting.
- Let it rest: Cutting too soon can cause juices to leak out.
- Use leftovers: The meat is delicious in sandwiches, salads, or soups the next day.
Nutritional Information (Per Serving)
| Nutrition | Amount |
|---|---|
| Calories | 410 kcal |
| Protein | 36 g |
| Carbohydrates | 3 g |
| Fat | 28 g |
| Saturated Fat | 12 g |
| Cholesterol | 125 mg |
| Sodium | 680 mg |
| Fiber | 1 g |
| Sugar | 1 g |
Serving Suggestions
Pair your Lemon and Herb Roasted Chicken with sides like:
- Roasted baby potatoes tossed in olive oil and sea salt
- Steamed green beans with butter and lemon juice
- A crisp arugula salad with Parmesan and vinaigrette
- Garlic mashed potatoes for a hearty meal
Frequently Asked Questions About Lemon Herb Roasted Chicken
1. Can I prepare this dish ahead of time?
Yes. You can season and refrigerate the chicken overnight. Let it sit at room temperature for 30 minutes before roasting.
2. What can I substitute for butter?
Olive oil works wonderfully if you’re avoiding dairy. However, butter adds extra richness and golden color.
3. How do I know my chicken is fully cooked?
Use a meat thermometer. Insert it into the thickest part of the breast or thigh it should read 165°F (74°C).
4. Can I add other herbs?
Absolutely! Try sage, oregano, or parsley for different aromatic profiles.
5. What to do with leftovers?
Shred the meat for tacos, sandwiches, or salads. You can also use the bones to make a flavorful homemade chicken stock.
Conclusion
Your Lemon and Herb Roasted Chicken will become a cherished staple simple ingredients elevated to a restaurant-worthy dinner. Each bite offers buttery skin, zesty lemon brightness, and herbal notes that keep you coming back for more. Gather your loved ones, light a few candles, and enjoy this classic comfort dish that celebrates flavor and togetherness.