Roasted Chicken Lemon Herbs (Printable View)

Succulent chicken enhanced by lemon and fresh herbs, delivering crisp skin and tender, juicy meat.

# Ingredient List:

→ Poultry

01 - 1 whole chicken (3.5 lbs), giblets removed

→ Aromatics & Herbs

02 - 1 large lemon, halved
03 - 4 sprigs fresh rosemary
04 - 6 sprigs fresh thyme
05 - 4 sprigs fresh parsley
06 - 4 garlic cloves, smashed

→ Seasonings

07 - 2 tbsp olive oil
08 - 1½ tsp kosher salt
09 - ½ tsp freshly ground black pepper

→ Roasting Vegetables

10 - 1 large onion, peeled and quartered
11 - 2 carrots, peeled and cut into chunks
12 - 2 celery stalks, cut into chunks

# How to Prepare:

01 - Preheat the oven to 425°F.
02 - Pat the chicken thoroughly dry with paper towels. Place breast-side up in a roasting pan or oven-proof skillet.
03 - Fill the cavity with lemon halves, 2 rosemary sprigs, 3 thyme sprigs, 2 parsley sprigs, and smashed garlic cloves.
04 - Tuck wings under the body. Tie legs together with kitchen twine for even cooking.
05 - Rub olive oil over entire surface. Season generously with kosher salt and black pepper.
06 - Scatter onion, carrots, and celery around the chicken to create a roasting bed and add flavor.
07 - Place remaining rosemary, thyme, and parsley sprigs on top and around the chicken.
08 - Roast for 1 hour 15 minutes until juices run clear and thermometer inserted into thickest part of thigh registers 165°F.
09 - Transfer to cutting board. Tent loosely with foil and rest for 10 minutes before carving.
10 - Carve and serve with pan juices and roasted vegetables.

# Expert Suggestions:

01 -
  • The crispy skin and juicy meat will make you look like a kitchen wizard with minimal effort
  • This recipe builds incredible depth from just lemons, herbs, and a little attention to detail
  • Leftovers make the most incredible sandwiches and salads for days
02 -
  • Dry that chicken skin thoroughly, maybe even let it sit uncovered in the fridge for a few hours, for the crispiest results
  • Use a meat thermometer instead of guessing, because nobody wants dry chicken at dinner
  • Letting the meat rest is not optional, it is the difference between juicy and disappointing
03 -
  • Bring the chicken to room temperature for about 30 minutes before roasting for more even cooking
  • Add a splash of white wine to the pan during the last 20 minutes for an instant sauce

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