Lemon Herb Roasted Chicken

Name: Lemon Herb Roasted Chicken
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1 whole chicken, about 1.8 kilograms; 2 lemons, 1 zested and juiced, 1 quartered; 4 tablespoons butter, softened; 4 cloves garlic, minced; 2 tablespoons fresh rosemary, chopped; 2 tablespoons fresh thyme leaves; 1 tablespoon olive oil; Salt and freshly ground black pepper; 1 onion, quartered; 500ml chicken stock

This beautifully golden roasted chicken features bright lemon and fragrant herbs that infuse the meat with incredible flavor. A perfect centerpiece for Sunday dinner or any celebration, this recipe delivers crispy skin and juicy meat every time.

Instructions

1
Preheat your oven to 200 degrees Celsius. Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature.
2
In a small bowl, combine the softened butter with lemon zest, minced garlic, rosemary, and thyme. Season generously with salt and pepper.
3
Carefully loosen the skin over the chicken breasts and thighs. Spread about three quarters of the herb butter under the skin directly onto the meat.
4
Rub the remaining butter over the outside of the chicken. Season the cavity with salt and pepper, then stuff with the quartered lemon and onion.
5
Place the chicken breast side up in a roasting pan. Pour the chicken stock into the bottom of the pan.
6
Roast for 75 to 90 minutes, or until the internal temperature reaches 75 degrees Celsius when measured at the thickest part of the thigh.
7
Baste the chicken with pan juices every 20 minutes during cooking for extra crispy skin.
8
Rest the chicken for 15 minutes before carving. Strain the pan juices to serve alongside.

Tips, Variations and Storage

Tips: Trussing the chicken with kitchen twine helps it cook more evenly. For extra crispy skin, pat the chicken completely dry before applying the butter. Variations: Substitute fresh sage or tarragon for the rosemary. Add root vegetables like carrots and potatoes to the roasting pan for a complete meal. Storage: Leftover chicken keeps refrigerated for up to 4 days. Use in sandwiches, salads, or pasta dishes.

Frequently Asked Questions

Can I use a chicken with the backbone removed?

Yes, spatchcocking the chicken will reduce cooking time to about 45 to 55 minutes and results in even crispier skin.

Why is my chicken skin not crispy?

Ensure the chicken is completely dry before roasting and the oven is fully preheated. Avoid covering the chicken during roasting.

Written by

Sarah Mitchell

Certified Executive Chef, Culinary Institute of Australia Graduate, Former Head Chef at The Celebration Kitchen Sydney

Sarah Mitchell is a professionally trained chef and food writer with over 15 years of experience creating recipes for home cooks. She specializes in making complex dishes accessible to everyday families while maintaining authentic flavors and techniques.

Lemon Herb Roasted Chicken

Ingredients