Lemon Herb Roast Chicken
A whole chicken rubbed with garlic-herb butter and roasted over lemon until the skin is golden and crisp. A simple, reliable Sunday centrepiece.
By Tasty Nest Recipes Editorial TeamPublished
1 hr 45 min total 4 servingsEasy
Photo: roland · CC0 1.0. Illustrative photo; your results may look different.
About this recipe
A roast chicken is one of the most useful things a home cook can master. Once you have done it a couple of times, it becomes the kind of dinner you can pull together almost on autopilot, and the leftovers make sandwiches, soups and salads for days.
This version keeps the flavours classic. Softened butter mixed with garlic, thyme, rosemary and lemon zest goes under the skin, where it bastes the breast meat as it roasts. The squeezed lemon halves go inside the cavity to perfume the bird from within.
The most important tool here is an instant-read thermometer. Ovens and birds vary, so the internal temperature, not the clock, tells you when the chicken is done.
Equipment you'll need
- Roasting pan or large oven-safe skillet
- Wire rack (optional)
- Instant-read thermometer
- Kitchen twine
Tips for success
- For extra-crisp skin, season the chicken with salt and leave it uncovered on a plate in the fridge for up to 24 hours before roasting. Skip the salt in step 4 if you do this.
- If the breast is browning too fast before the thighs reach temperature, loosely tent it with foil for the remaining cooking time.
- Take the butter out of the fridge about an hour ahead so it is soft enough to spread without tearing the skin.
Substitutions and variations
- Swap the thyme and rosemary for 1 tablespoon of chopped fresh sage or tarragon.
- Use olive oil instead of butter for a dairy-free version; mix the herbs and garlic into 3 tablespoons of oil.
- Add halved baby potatoes or carrot chunks around the chicken for the last 45 minutes to roast a side dish at the same time.
Storage and reheating
To store: Cool leftovers and refrigerate in an airtight container within 2 hours of cooking. Eat within 3 to 4 days. Pull the meat from the bones before freezing for up to 3 months.
To reheat: Reheat portions in a 325°F (165°C) oven, covered with foil and with a splash of broth, until heated through to 165°F (74°C). Leftover meat is also great cold in salads and sandwiches.
Recipe
Lemon Herb Roast Chicken
A whole chicken rubbed with garlic-herb butter and roasted over lemon until the skin is golden and crisp. A simple, reliable Sunday centrepiece.
- Prep
- 20 min
- Cook
- 1 hr 10 min
- Rest
- 15 min
- Total
- 1 hr 45 min
- Yield
- 4 servings
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
For the chicken
For the herb butter
Instructions
Step 1: Prepare the chicken
Heat the oven to 425°F (220°C). Pat the chicken very dry inside and out with paper towels; dry skin browns and crisps far better. Season the cavity with a pinch of salt.
Step 2: Make the herb butter
In a small bowl, mash the softened butter with the garlic, thyme, rosemary and lemon zest until evenly combined.
Step 3: Butter under the skin
Starting at the cavity end, gently slide your fingers between the breast skin and the meat to loosen it, taking care not to tear the skin. Push about two-thirds of the herb butter under the skin and spread it over the breasts. Rub the remaining butter over the outside of the bird.
Step 4: Season and truss
Sprinkle the chicken all over with the salt and pepper. Place the lemon halves inside the cavity. Tie the legs together with kitchen twine and tuck the wing tips under the body.
Step 5: Roast
Scatter the onion rings in the roasting pan and set the chicken on top (or on a rack set over them), breast side up. Roast for 60 to 75 minutes, until the skin is deep golden and an instant-read thermometer inserted into the thickest part of the thigh, without touching bone, reads 165°F (74°C).
Step 6: Rest and carve
Transfer the chicken to a cutting board and let it rest for 15 minutes so the juices settle. Carve and serve with the pan juices and roasted onions spooned over the top.
Cuisine: American · Course: Main course
Estimated nutrition per serving
- Calories
- 530
- Protein
- 52 g
- Fat
- 34 g
- Carbs
- 3 g
- Fibre
- 0 g
- Sugars
- 1 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/lemon-herb-roast-chicken
Cook it with confidence
Guides for this recipe
Techniques, troubleshooting and leftover ideas to help you get the most from your lemon herb roast chicken.
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