Classic Lemon Herb Roast Chicken
Traditional dish · American
A quintessential roast chicken infused with bright lemon and aromatic herbs, resulting in tender, juicy meat and crispy skin.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Whole chicken1 (3-4 lb)
- Lemon2
- Fresh rosemary3 sprigs
- Fresh thyme5 sprigs
- Garlic4 cloves
- Olive oil2 tbsp
- Salt1 tsp
- Black pepper1/2 tsp
Steps
- 1
Preheat oven to 425°F (220°C).
- 2
Pat the chicken dry with paper towels.
- 3
Zest one lemon and set aside. Cut both lemons in half.
- 4
In a small bowl, mix olive oil, lemon zest, chopped rosemary, chopped thyme, minced garlic, salt, and pepper.
- 5
Rub the herb mixture all over the chicken, including under the skin.
- 6
Stuff the chicken cavity with the lemon halves and remaining herb sprigs.
- 7
Place chicken in a roasting pan.
- 8
Roast for 15 minutes at 425°F (220°C).
- 9
Reduce oven temperature to 375°F (190°C) and continue roasting for 45-60 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
- 10
Let the chicken rest for 10-15 minutes before carving.
