Lemon Herb Roast Chicken Recipe

Bianca

Founder of Red Recipe

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This Lemon Herb Roast Chicken recipe is a celebration of simple, fresh ingredients that come together to create a truly exceptional dish. The bright citrus of lemon, the earthy notes of rosemary and thyme, and the pungent aroma of garlic work in perfect harmony to elevate the humble roast chicken to new heights. Whether you’re a seasoned cook or just starting out, this recipe is incredibly easy to follow and promises a juicy, flavorful, and perfectly roasted chicken every time. It’s ideal for a family dinner, a casual gathering, or even a more special occasion – the versatility of this dish is truly remarkable.

Ingredients for the Perfect Lemon Herb Roast Chicken

To create this mouthwatering Lemon Herb Roast Chicken, you’ll need a handful of fresh, high-quality ingredients. Using fresh herbs and a flavorful lemon is key to achieving the best possible taste. Here’s what you’ll need:

1 whole chicken (3-4 pounds): Opt for a good quality, preferably organic or free-range chicken for the best flavor and texture. A 3-4 pound chicken is ideal for a family of 4-6.
1 large lemon: You’ll need both the zest and juice of the lemon. Choose a lemon that feels heavy for its size, indicating it’s juicy.
4 cloves garlic: Fresh garlic cloves are essential for that pungent, aromatic flavor. Feel free to add an extra clove or two if you love garlic.
2 tablespoons fresh rosemary: Fresh rosemary is crucial for its piney, fragrant aroma and robust flavor. If using dried rosemary, reduce the amount to 1 tablespoon.
2 tablespoons fresh thyme: Fresh thyme adds a delicate, earthy, and slightly minty note that complements the lemon and rosemary beautifully. If using dried thyme, reduce the amount to 1 tablespoon.
4 tablespoons olive oil: Use good quality extra virgin olive oil. It adds richness and helps to crisp up the chicken skin.
2 tablespoons unsalted butter, softened: Butter adds richness and helps to brown the chicken beautifully. Softened butter is easier to work with for the herb butter mixture.
Salt and freshly ground black pepper: Kosher salt and freshly ground black pepper are essential for seasoning. Use them generously to bring out the flavors of the chicken and herbs.
Optional: 1 onion, quartered, and 2 carrots, roughly chopped: These vegetables are optional but highly recommended for roasting in the pan with the chicken. They add flavor to the pan drippings and make for delicious roasted vegetables on the side.

Step-by-Step Instructions: Mastering Lemon Herb Roast Chicken

Follow these simple step-by-step instructions to roast a perfectly juicy and flavorful Lemon Herb Roast Chicken. Don’t be intimidated – this recipe is designed to be easy and foolproof!

Preheat your oven to 400°F (200°C). Make sure your oven is properly preheated for even cooking and crispy skin.
Prepare the chicken: Remove the chicken from its packaging and pat it dry thoroughly with paper towels. This is a crucial step for achieving crispy skin. Excess moisture will steam the chicken instead of allowing it to roast and crisp. Remove any giblets or neck from the cavity of the chicken, if present.
Prepare the herb butter: In a small bowl, combine the softened butter, minced garlic, lemon zest, chopped fresh rosemary, and chopped fresh thyme. Season generously with salt and freshly ground black pepper. Mix well until all ingredients are thoroughly combined into a fragrant herb butter.
Loosen the chicken skin: Gently loosen the skin of the chicken from the breast meat and thighs using your fingers. Be careful not to tear the skin. This creates pockets where you can insert the herb butter, flavoring the meat from the inside out and keeping it moist.
Stuff the herb butter under the skin: Using your fingers, carefully spread the herb butter mixture under the skin of the chicken, ensuring it’s evenly distributed over the breast and thighs. Massage the butter in gently to ensure it’s well spread.
Season the chicken cavity: Season the inside cavity of the chicken generously with salt and freshly ground black pepper.
Stuff the chicken cavity (optional but recommended): Cut the lemon in half. Squeeze the juice of half the lemon over the chicken, both inside and out. Place the squeezed lemon halves, along with the remaining lemon half (cut into quarters), inside the chicken cavity. If using, add the quartered onion and roughly chopped carrots to the cavity as well. These will infuse the chicken with flavor from the inside while it roasts.
Truss the chicken legs (optional): If desired, truss the chicken legs together with kitchen twine. This helps the chicken cook more evenly and improves its presentation. However, this step is not strictly necessary and you can skip it if you prefer.
Prepare the roasting pan: Place the optional quartered onion and roughly chopped carrots in the bottom of a roasting pan. These vegetables will act as a roasting rack, elevating the chicken slightly and preventing it from sitting directly in the pan drippings. They will also roast along with the chicken and become wonderfully caramelized.
Place the chicken in the roasting pan: Place the prepared chicken on top of the vegetables in the roasting pan. Drizzle the chicken with olive oil and season the outside generously with salt and freshly ground black pepper. Ensure the entire chicken is lightly coated with olive oil.
Roast the chicken: Roast in the preheated oven for approximately 1 hour and 15 minutes to 1 hour and 45 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) in the thickest part of the thigh, without touching the bone. Cooking time will vary depending on the size of your chicken and your oven.
Baste the chicken (optional but recommended): Basting the chicken with pan drippings helps to keep it moist and promotes even browning. About halfway through the roasting time (around 45 minutes in), carefully remove the roasting pan from the oven and spoon the pan drippings over the chicken. Return the pan to the oven and continue roasting.
Check for doneness: Use a meat thermometer to check the internal temperature of the chicken. Insert the thermometer into the thickest part of the thigh, avoiding the bone. The chicken is cooked through when the temperature reaches 165°F (74°C). The juices should also run clear when pierced with a fork or knife.
Rest the chicken: Once the chicken is cooked, remove it from the oven and let it rest for 10-15 minutes before carving. Tent it loosely with foil to keep it warm. Resting allows the juices to redistribute throughout the chicken, resulting in a more tender and flavorful bird.
Carve and serve: After resting, carve the chicken and serve immediately. Spoon the roasted vegetables from the pan around the chicken and drizzle with pan juices for extra flavor.

Nutritional Information: Lemon Herb Roast Chicken (Per Serving)

Please note that the nutritional information is an estimate and can vary depending on the size of the chicken, specific ingredients used, and portion sizes. This information is for one serving, assuming the recipe serves 6 people.

Serving Size: 1/6 of the roasted chicken (approximately 4-5 ounces of cooked chicken)
Calories: Approximately 450-550 calories per serving
Fat: 30-40 grams
Saturated Fat: 10-15 grams

This Lemon Herb Roast Chicken is a good source of protein and healthy fats. It’s also relatively low in carbohydrates, especially if you limit the side dishes to non-starchy vegetables.

Preparation Time: Get Ready to Roast!

The preparation time for this Lemon Herb Roast Chicken is quite minimal, making it a great option for both weeknight dinners and weekend gatherings.

Prep Time: 20-25 minutes (includes preparing the herb butter, prepping the chicken, and chopping vegetables)
Cook Time: 1 hour 15 minutes to 1 hour 45 minutes (depending on chicken size and oven)
Rest Time: 10-15 minutes
Total Time: Approximately 1 hour 45 minutes to 2 hours 25 minutes

While the total time might seem a bit long, most of it is hands-off cooking time in the oven. The active preparation time is only around 20-25 minutes.

Serving Suggestions: Completing Your Lemon Herb Roast Chicken Meal

Lemon Herb Roast Chicken is incredibly versatile and pairs well with a wide variety of side dishes. Here are some delicious serving suggestions to create a complete and satisfying meal:

Classic Roasted Vegetables:
- Roasted Potatoes: Toss potatoes with olive oil, salt, pepper, and herbs like rosemary or thyme and roast alongside the chicken.
- Roasted Carrots: Carrots roasted with a touch of honey or maple syrup complement the lemon and herbs beautifully.
- Roasted Asparagus: Asparagus is quick to roast and adds a fresh, green element to the meal.
- Roasted Brussels Sprouts: Brussels sprouts, especially when roasted until crispy, offer a slightly bitter and nutty counterpoint to the richness of the chicken.
Fresh and Green Sides:
- Green Salad: A simple green salad with a lemon vinaigrette will echo the lemon flavors in the chicken.
- Cucumber and Tomato Salad: A refreshing cucumber and tomato salad adds lightness and hydration.
- Broccoli Salad: A creamy broccoli salad with cranberries and bacon can be a delightful contrast in textures and flavors.
Starchy Sides for Comfort:
- Mashed Potatoes: Creamy mashed potatoes are a classic pairing with roast chicken, perfect for soaking up the pan juices.
- Garlic Bread: Crusty garlic bread is always a crowd-pleaser and great for scooping up pan drippings.
- Rice Pilaf: A flavorful rice pilaf, perhaps with herbs or lemon zest, complements the chicken without being too heavy.
- Quinoa: For a healthier grain option, quinoa is a nutritious and versatile side dish.
Sauces and Gravies (Optional):
- Pan Gravy: Make a simple pan gravy from the pan drippings for an extra layer of richness and flavor.
- Lemon Herb Pan Sauce: Deglaze the roasting pan with white wine or chicken broth and whisk in a bit of butter and fresh herbs for a light and flavorful sauce.
- Chimichurri Sauce: For a vibrant and herbaceous sauce, serve with chimichurri on the side.

Mix and match these serving suggestions to create a meal that suits your taste and preferences. The Lemon Herb Roast Chicken is the star of the show, and these sides are designed to complement and enhance its deliciousness.

Pro Tips for the Best Lemon Herb Roast Chicken

To ensure your Lemon Herb Roast Chicken is absolutely perfect every time, here are five pro tips to keep in mind:

Pat the Chicken Dry – It’s Crucial for Crispy Skin: As mentioned earlier, patting the chicken completely dry with paper towels before seasoning and roasting is essential for achieving crispy skin. Moisture is the enemy of crispy skin, so this step is non-negotiable.
Don’t Skimp on the Salt and Pepper: Seasoning generously is key to bringing out the flavors of the chicken and herbs. Don’t be afraid to use a good amount of salt and freshly ground black pepper, both inside and outside the chicken. Taste as you go with the herb butter and adjust seasoning as needed.
Use Fresh Herbs for the Best Flavor: Fresh rosemary and thyme are significantly more flavorful than dried herbs in this recipe. The aroma and taste of fresh herbs will truly elevate the dish. If you must use dried herbs, remember to use half the amount as dried herbs are more concentrated in flavor.
Let the Chicken Rest Before Carving: Resting the chicken for 10-15 minutes after roasting is crucial for juicy, tender meat. During roasting, the juices in the chicken are pushed towards the center due to the heat. Resting allows these juices to redistribute throughout the chicken, resulting in a more moist and flavorful bird. Tent it loosely with foil to keep it warm while it rests.
Use a Meat Thermometer to Ensure Doneness: The most accurate way to ensure your chicken is cooked through is to use a meat thermometer. Insert it into the thickest part of the thigh, avoiding the bone. The chicken is safe to eat when the internal temperature reaches 165°F (74°C). Overcooking will result in dry chicken, so accurate temperature reading is key.

Frequently Asked Questions (FAQs) About Lemon Herb Roast Chicken

Here are some frequently asked questions about making Lemon Herb Roast Chicken, to help you troubleshoot and perfect your roasting skills:

Q1: Can I use dried herbs instead of fresh herbs?

A: Yes, you can use dried herbs if you don’t have fresh herbs available. However, fresh herbs will provide a significantly brighter and more vibrant flavor. If using dried herbs, use half the amount specified for fresh herbs (e.g., 1 tablespoon of dried rosemary instead of 2 tablespoons fresh).

Q2: How do I ensure my roast chicken is juicy and not dry?

A: Several factors contribute to a juicy roast chicken:
* Don’t overcook it: Use a meat thermometer to ensure you cook the chicken to the correct internal temperature of 165°F (74°C). Overcooking is the primary cause of dry chicken.
* Rest the chicken: Resting allows the juices to redistribute, resulting in a more moist bird.
* Use herb butter under the skin: The herb butter not only adds flavor but also helps to keep the breast meat moist.
* Consider brining or salting in advance: While not strictly necessary for this recipe, brining or dry-brining (salting in advance) can further enhance moisture retention.

Q3: Can I roast vegetables in the same pan as the chicken?

A: Absolutely! Roasting vegetables in the same pan as the chicken is a great way to create a complete meal and infuse the vegetables with delicious chicken flavor. Root vegetables like potatoes, carrots, and onions are excellent choices as they can withstand the longer roasting time. Add them to the pan around the chicken about 30-45 minutes into the roasting time, depending on their size and desired tenderness.

Q4: My chicken skin isn’t crispy. What did I do wrong?

A: Crispy chicken skin is achievable! Here are some tips for crispy skin:
* Pat the chicken completely dry: This is the most crucial step.
* Use enough oil or fat: Olive oil or butter helps the skin crisp up.
* Roast at a higher temperature (400°F/200°C): This temperature is ideal for roasting chicken and achieving crispy skin.
* Avoid overcrowding the pan: Ensure there’s enough space around the chicken for air to circulate, promoting crisping.
* Consider broiling briefly at the end: For extra crispy skin, you can broil the chicken for the last few minutes of cooking, watching carefully to prevent burning.

Q5: Can I prepare the Lemon Herb Butter in advance?

A: Yes, you can definitely prepare the herb butter mixture in advance. In fact, making it ahead of time can be helpful for streamlining your cooking process. You can make the herb butter up to 2-3 days in advance and store it in an airtight container in the refrigerator. Just be sure to let it soften slightly at room temperature before using, so it’s easier to spread under the chicken skin.