About This Recipe
There are few things more welcoming than a whole chicken roasting in the oven. The kitchen fills with the scent of lemon, garlic and thyme, and the result is a golden bird with juicy meat and crackling skin. It looks impressive on the table, yet it is one of the simplest dishes you can make.
The secret is a dry bird and a hot oven. Patting the chicken thoroughly dry and seasoning it well — ideally a few hours ahead — gives you the crispest skin. The lemon and herbs tucked inside perfume the meat from within, and the vegetables roasting underneath soak up all the delicious pan juices.
Tips for Success
- For extra-crisp skin, season the chicken with salt and leave it uncovered in the refrigerator overnight.
- An instant-read thermometer is the most reliable way to know your chicken is done — and it prevents overcooking.
- Save the carcass to make homemade chicken stock.
Lemon Herb Roast Chicken
Golden, crisp-skinned roast chicken with lemon, garlic and fresh herbs — the Sunday supper that never goes out of style.
Ingredients
For the chicken
For the pan
Instructions
- Take the chicken out of the refrigerator 30 minutes before roasting. Heat the oven to 425°F.
- Pat the chicken very dry with paper towels, inside and out. Dry skin is the key to crisp skin.
- In a small bowl, mix the butter, garlic, thyme, rosemary, lemon zest, salt and pepper.
- Gently loosen the skin over the breast with your fingers and spread about half the herb butter underneath. Rub the rest all over the outside of the bird.
- Place the lemon halves inside the cavity. Tie the legs together with kitchen twine and tuck the wing tips under the body.
- Toss the potatoes, carrots and onion with olive oil and a pinch of salt in a roasting pan or large cast-iron skillet. Set the chicken on top, breast side up.
- Roast for 70 to 90 minutes, until the juices run clear and a thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F.
- Transfer the chicken to a cutting board and let it rest for 15 minutes before carving. Stir the vegetables in the pan juices and serve alongside.
Recipe by Flavor Ora · https://flavorora.site/lemon-herb-roast-chicken.html
Questions & Answers
Can I use dried herbs?
Yes. Use about one-third the amount of fresh herbs — roughly 1 teaspoon dried thyme and 1 teaspoon dried rosemary.
How long does leftover roast chicken keep?
Refrigerate leftovers within 2 hours in a covered container and enjoy within 3 to 4 days.
Always check ingredient labels for allergens, and follow safe food-handling practices. Cooking times can vary with your oven and equipment. See our Disclaimer.
