This Lemon Herb Roasted Chicken is juicy and bursting with flavor! It’s seasoned with zesty lemon and fresh herbs, making it a tasty dish for any dinner.
I love how the smell fills the kitchen while it cooks. Plus, it’s easy to make—just season, roast, and enjoy. Who doesn’t love a simple meal that tastes like a hug? 😊
Key Ingredients & Substitutions
Whole Chicken: A 4-5 pound chicken works well for this recipe. If you prefer a smaller option, try a Cornish hen. Further, buying a pre-butterflied or spatchcocked chicken can save time and effort.
Lemons: Fresh lemons are key for the zesty flavor. If you can’t find fresh lemons, you can use bottled lemon juice, but fresh is always best for taste. You might also try lime for a different twist.
Garlic: Fresh minced garlic adds depth to the dish. In a pinch, garlic powder (about 1 teaspoon) can substitute, but it won’t have the same fresh punch. I always recommend fresh if possible!
Herbs: Fresh herbs elevate this dish. If you don’t have rosemary or thyme, dried versions can work (use half the amount), or try Italian seasoning as an all-in-one alternative.
Olive Oil: Quality matters here. I’ve found using extra virgin olive oil brings out the flavors nicely. For a different taste, you could use melted butter or avocado oil, which also has a high smoke point.
How Do I Make the Chicken Crispy and Juicy?
The trick to achieving a crispy skin and juicy meat lies in a few key steps. Start by making sure your chicken is thoroughly dry before seasoning—it helps achieve that beautiful crispiness!
- Butterfly or spatchcock the chicken for even cooking. This opens up the chicken, letting it cook faster and more evenly.
- Be generous with the herb mixture, making sure to work some under the skin for flavor.
- Roasting at a high temperature (425°F) seals in moisture and crisps the skin beautifully. Keep an eye on the time, and use a meat thermometer to check for doneness.
- Basting halfway through not only adds flavor but helps prevent dryness. Transfer any dripping juices back onto the chicken for that extra moisture.
- Letting it rest after cooking is key! It allows the juices to settle for a flavorful finish.
How to Make Lemon Herb Roasted Chicken
Ingredients You’ll Need:
For the Chicken:
- 1 whole chicken (about 4-5 pounds), butterflied or spatchcocked
For the Flavor:
- 3 lemons (2 sliced into wedges, 1 for juice)
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped (plus extra sprigs for garnish)
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Optional: 1 teaspoon smoked paprika or chili flakes for a slight kick
How Much Time Will You Need?
This Lemon Herb Roasted Chicken recipe takes about 15 minutes to prepare and then 40-50 minutes to roast in the oven. So, expect a total of about 1 hour for a delicious meal that’s sure to impress!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 425°F (220°C). This temperature will help achieve that crispy skin we all love!
2. Prepare the Chicken:
Remove any giblets that might be inside the chicken and pat it dry with paper towels. If it’s not already butterflied or spatchcocked, use kitchen shears to carefully remove the backbone. This will help the chicken cook more evenly.
3. Make the Herb Mixture:
In a small bowl, whisk together the olive oil, minced garlic, juice from one lemon, chopped rosemary, thyme, parsley, oregano, salt, pepper, and if you like a little heat, add the smoked paprika or chili flakes.
4. Coat the Chicken:
Place the chicken on a large baking sheet or roasting pan, skin side up. Use a brush or your hands to evenly coat the chicken with the herb and lemon oil mixture. Don’t forget to get some under the skin for extra flavor!
5. Add Lemon Wedges:
Arrange the lemon wedges around and underneath the chicken. They will release their juices and add a lovely flavor as the chicken roasts.
6. Roast the Chicken:
Put the chicken in the preheated oven and roast for about 40-50 minutes. It’s done when the internal temperature reaches 165°F (75°C) in the thickest part of the thigh. Make sure to check so you don’t overcook it!
7. Baste for Moisture:
About halfway through roasting, take a spoon or a baster and scoop up the pan juices. Drizzle them over the chicken to keep it moist and flavorful.
8. Let It Rest:
Once the chicken is cooked, carefully remove it from the oven. Let it rest for about 10 minutes. This waiting time helps the juices redistribute, which means a juicier chicken when you carve it!
9. Serve It Up:
Transfer the chicken to a serving platter. Garnish with sprigs of fresh rosemary and extra lemon wedges for a pretty presentation.
10. Carve and Enjoy:
Carve the chicken and serve warm with your favorite side dishes. Enjoy your delicious Lemon Herb Roasted Chicken with its perfectly crispy skin and fragrant herb aroma!
Can I Use Frozen Chicken for This Recipe?
Yes, but be sure to fully thaw it first! The best method is to place the chicken in the refrigerator overnight. If you’re short on time, you can submerge it in a sealed plastic bag in cold water to speed up the thawing process.
How Can I Adjust the Cooking Time?
If you use a larger chicken, you may need to increase the cooking time. A general rule is to roast it for about 20 minutes per pound. Always check the internal temperature with a meat thermometer to ensure it reaches 165°F (75°C).
What’s the Best Way to Store Leftovers?
Store leftover chicken in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze it for up to 3 months. Reheat it gently in the oven or microwave, adding a splash of broth to keep it moist.
Can I Substitute the Fresh Herbs?
Absolutely! If you don’t have fresh herbs on hand, you can use dried versions. Just remember to use about one-third of the amount since dried herbs are more potent. Italian seasoning can also be used as a convenient all-in-one substitute.
