Description
This Lemon Herb Roasted Chicken is a juicy, tender, and flavorful main course perfect for a family Sunday dinner. Roasted at a high temperature with a garlic, lemon, and fresh herb butter, the chicken achieves a beautifully golden brown and crispy skin while remaining moist inside. The cavity is stuffed with lemon, onion, garlic, and herbs to infuse additional aroma and depth. Served rested and sliced, it's a comforting classic.
Ingredients
Scale
Chicken and Stuffing
- 1 5-pound whole chicken (thawed and giblets removed)
- 1 medium yellow onion, peeled and quartered
- 1 large lemon, quartered
- 1 head garlic, cut in half crosswise
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
Vegetable Bed
- 1 medium yellow onion, peeled and quartered
- 1 large lemon, quartered
- 1 head garlic, cut in half crosswise
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
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
Seasoning and Broth
- About 1 teaspoon kosher salt for seasoning outside
- A few grinds of black pepper for seasoning outside
- 1 cup chicken broth or water for the pan
Instructions
- Bring chicken to room temperature: Let the whole chicken sit on the counter for 20 to 30 minutes so it is not cold, which ensures more even cooking.
- Preheat oven: Set your oven to 425 degrees Fahrenheit and place the rack in the lower third of the oven.
- Make lemon garlic herb butter: In a bowl, combine melted butter with minced garlic, chopped rosemary, thyme leaves, lemon zest, 2 teaspoons kosher salt, and ½ teaspoon black pepper. Set aside.
- Prepare the chicken: Pat the chicken dry thoroughly with paper towels, including inside the cavity. Carefully separate the skin from the meat under the breast and thighs to create pockets.
- Insert butter under skin: Spoon more than half of the prepared lemon herb butter under the skin, distributing it evenly and pressing gently to spread. Be sure to get in as much garlic as possible.
- Stuff the cavity: Fill the chicken cavity with 1 quartered lemon, 1 quartered onion, 1 halved head of garlic, 1 sprig rosemary, and 1 sprig thyme.
- Tie and tuck: Use kitchen twine to tie the chicken legs together. Tuck the wings under the chicken’s back or clip wing tips to prevent burning.
- Prepare the roasting pan: Arrange remaining quartered onions, lemons, garlic, rosemary, and thyme in a large roasting pan as a vegetable bed. Place the chicken on top, breast side up.
- Season chicken outside: Rub the remaining lemon herb butter all over the chicken skin. Season with about 1 teaspoon kosher salt and some black pepper grinds.
- Add liquid to pan: Pour about 1 cup of chicken broth or water into the bottom of the pan to prevent drippings from burning.
- Roast the chicken: Place the pan in the preheated oven and roast for 1 hour 30 minutes. Monitor the pan and add more liquid if necessary to prevent burning drippings. Rotate the pan if some spots brown faster and cover any overly browned areas with foil.
- Check doneness: The chicken is done when a meat thermometer inserted into thickest breast and thigh reaches 165 degrees Fahrenheit.
- Rest before carving: Remove the chicken from the oven and let it rest for 15 minutes to allow juices to redistribute before carving and serving.
Notes
- Letting the chicken come to room temperature before roasting ensures even cooking and juicier meat.
- The lemon herb butter placed under the skin infuses maximum flavor and keeps the chicken moist.
- Tying the legs and tucking wings help the chicken cook evenly and prevent tips from burning.
- Using a roasting pan with a vegetable bed elevates the chicken for better air circulation and adds aroma.
- Adding broth or water to the pan prevents drippings from burning and can be used to make pan sauce.
- Make sure to use a thermometer to ensure safe and perfect doneness without overcooking.
- Resting the chicken after roasting makes the meat more tender and easier to carve.
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
