Description
This Lemon Herb Roasted Chicken is a flavorful and juicy main course featuring a whole chicken seasoned with a garlic and herb butter, roasted to golden perfection with a crisp skin. Infused with fresh rosemary, thyme, and zesty lemon, this dish is ideal for a comforting family dinner.
Ingredients
Scale
Main Ingredients
- 1 5-pound whole chicken (thawed and giblets removed)
- 2 medium yellow onions, peeled and quartered
- 2 large lemons, quartered
- 2 heads garlic, cut into half crosswise
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper to taste
- Chicken broth or water for the pan (about 1 cup)
Lemon Garlic Herb Butter
- 8 tablespoons unsalted butter, melted
- 5 cloves garlic, minced
- 1 teaspoon fresh rosemary leaves, finely chopped
- 2 teaspoons fresh thyme leaves
- Zest of 2 large lemons
- 2 teaspoons Kosher salt
- ½ teaspoon ground black pepper
Instructions
- Bring Chicken to Room Temperature: Let the chicken sit on the counter for 20 to 30 minutes to take the chill off for even cooking.
- Preheat Oven: Set the oven to 425 degrees F and position the rack in the lower third of the oven.
- Make Lemon Garlic Herb Butter: In a bowl, combine the melted butter with minced garlic, chopped rosemary, thyme leaves, lemon zest, 2 teaspoons Kosher salt, and ½ teaspoon black pepper. Stir well and set aside.
- Prepare Chicken: Pat the chicken thoroughly dry with paper towels inside and out.
- Season Under the Skin: Carefully separate the skin from the breast meat and create pockets using a spoon. Spread just over half of the prepared butter evenly under the skin, pressing gently to spread the garlic herb mixture.
- Stuff the Cavity: Place one quartered lemon, one quartered onion, half a head of garlic, one rosemary sprig, and one thyme sprig inside the chicken cavity.
- Tie and Tuck: Use kitchen twine to tie the legs together and tuck the wings under the chicken’s back or clip wing tips to prevent burning.
- Prepare Roasting Pan Bed: Arrange the remaining onions, garlic halves, lemon quarters, and herbs in a large roasting pan. Place the chicken on top, breast side up.
- Finish Seasoning: Rub the remaining butter all over the outside skin of the chicken. Season with about 1 teaspoon salt and freshly ground black pepper. Pour about 1 cup of chicken broth or water into the pan to prevent drippings from burning.
- Roast the Chicken: Place the pan in the oven and roast for 1 hour and 30 minutes. Rotate the pan if needed to prevent hot spots and tent the chicken with foil if it browns too quickly. The chicken is done when a thermometer inserted into the thickest part of the breast and thigh reads 165 degrees F.
- Rest and Serve: Remove the chicken from the oven and let it rest for 15 minutes before carving and serving.
Notes
- This chicken turns out juicy and tender with a crispy golden skin—perfect for a Sunday family dinner.
- If your chicken is larger than 5 pounds, increase roasting time by 10-15 minutes to ensure it is fully cooked.
- Resting the chicken after roasting allows the juices to redistribute for optimal moistness.
- Use kitchen twine to secure the legs to maintain shape and promote even cooking.
- Adding broth or water in the pan prevents burning and keeps the chicken moist.
Nutrition
- Serving Size: 1 serving
- Calories: 784 kcal
- Sugar: 0.1 g
- Sodium: 1516 mg
- Fat: 46 g
- Saturated Fat: 21 g
- Unsaturated Fat: 19 g
- Trans Fat: 1 g
- Carbohydrates: 7 g
- Fiber: 0.3 g
- Protein: 83 g
- Cholesterol: 1131 mg
