Go Back

Lemon and Herb Roast Chicken

This roast chicken is infused with bright lemon and fragrant herbs, creating a lively twist on a classic dish. The key cooking methods include seasoned roasting at high heat to achieve crispy skin and tender, flavorful meat. The final presentation features a golden-brown bird with aromatic citrus and herb accents, perfect for spring dinners or special gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken preferably a whole bird, about 4-5 lbs
  • 2 large lemons halved, plus zest and juice of 1 lemon
  • 3 cloves garlic sliced or minced
  • 3 tablespoons fresh thyme roughly chopped
  • 2 sprigs rosemary fresh
  • 2 tablespoons olive oil extra virgin preferred
  • to taste salt preferably coarse sea salt
  • to taste black pepper freshly cracked

Equipment

  • Roasting pan or ovenproof skillet
  • Kitchen tongs
  • Meat thermometer
  • Paper towels
  • Basting brush or spoon

Method
 

  1. Preheat your oven to 220°C (430°F). Place the chicken on a clean surface and pat it dry thoroughly with paper towels; this helps achieve crispy skin. Season the inside and outside generously with salt and pepper, rubbing it into the skin for flavor.
  2. Halve the lemons and stuff them inside the cavity along with a few sprigs of thyme and slices of garlic. Tuck the herbs under the skin or place them on top of the chicken for aromatic infusion.
  3. Rub the outside of the chicken with olive oil, then sprinkle over lemon zest, additional salt, chopped thyme, and rosemary. Use your hands to massage the herbs and zest into the skin, ensuring even coverage.
  4. Place the chicken in a roasting pan or ovenproof skillet, breast side up. Roast uncovered at high heat for about 20 minutes until the skin starts to turn golden and crispy.
  5. Reduce the oven temperature to 180°C (350°F). Continue roasting for approximately 1 hour to 1 hour 15 minutes, basting the chicken with pan juices every 20 minutes to keep the meat moist and flavorful.
  6. Check for doneness by inserting a meat thermometer into the thickest part of the thigh; it should read 75°C (165°F). The juices should run clear when pierced, and the skin should be deep golden and crispy.
  7. If the skin darkens too quickly, tent the chicken loosely with foil and continue roasting until fully cooked.
  8. Remove the chicken from the oven, transfer to a platter, and tent loosely with foil. Let it rest for 10 to 15 minutes to allow the juices to redistribute, ensuring moist, tender meat.
  9. Carve the chicken, squeeze fresh lemon juice over the slices for brightness, and sprinkle with additional herbs if desired. Serve with pan juices drizzled over the top for extra flavor.

Notes

For extra flavor, add a splash of white wine or chicken broth to the pan during roasting. Resting the chicken is crucial for juicy, tender meat. Feel free to customize herbs based on your preference for aromatic variations.