This Lemon Herb Roasted Chicken is simply the best! With juicy chicken mixed with zesty lemon and aromatic herbs, it’s full of flavor that everyone will love.
It makes the house smell amazing while cooking! I like to serve it with crispy veggies that soak up all those tasty juices. Trust me, it’s a crowd-pleaser every time! 🍋🐔
Key Ingredients & Substitutions
Whole Chicken: A 3-4 lbs chicken is ideal for this recipe. If you need a smaller or larger size, adjust your cooking time accordingly. You could also use chicken parts like thighs or breasts, just remember they will cook differently.
Potatoes: I like using Yukon Gold or Russet potatoes for roasting; they have a great texture. If you have sweet potatoes, they can be a tasty substitute, adding a hint of sweetness to the dish.
Lemons: Fresh lemons give the best flavor. If you’re out, you could use bottled lemon juice, but fresh always tastes better! Remember that you might need less if it’s concentrated.
Fresh Herbs: I recommend fresh rosemary and thyme for a stronger flavor. Dried herbs will work if you’re in a pinch, but use about one-third of the amount since dried herbs are more potent.
Garlic: Fresh garlic boosts the flavor. If you don’t have fresh, garlic powder can work too — about 1 teaspoon should suffice.
How Do I Ensure the Chicken is Juicy and Flavorful?
Rubbing the herb mixture under the chicken skin is the key! This allows the flavors to penetrate the meat. Here are clear steps:
- Start with a dry chicken; pat it down with paper towels. This helps the skin get crispy.
- Make sure to apply the seasoning under the skin and inside the cavity. Don’t skip those lemon slices and herbs—they add moisture and flavor.
- Basting halfway through cooking is essential. It keeps the chicken moist and enhances the taste.
How to Make Lemon Herb Roasted Chicken
Ingredients You’ll Need:
For the Chicken:
- 1 whole chicken (about 3-4 lbs)
- 2 lemons (1 sliced, 1 juiced)
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 1 tbsp fresh rosemary, chopped (plus extra sprigs for garnish)
- 1 tbsp fresh thyme, chopped (plus extra sprigs for garnish)
- 1 tsp dried oregano
- Salt and freshly ground black pepper to taste
For the Potatoes:
- 4 large potatoes, peeled and cut into chunks
How Much Time Will You Need?
This delicious Lemon Herb Roasted Chicken will take about 1 hour and 30 minutes in total. You’ll need 15 minutes for preparation and about 1 hour and 15 minutes for roasting. Perfect for a cozy meal!
Step-by-Step Instructions:
1. Prepare Your Oven:
Start by preheating your oven to 425°F (220°C). This hot temperature will help your chicken get nice and crispy!
2. Make the Herb Mixture:
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, fresh rosemary, fresh thyme, dried oregano, salt, and pepper. This mixture is packed with flavor!
3. Season the Chicken:
Take your whole chicken and pat it dry using paper towels. This helps the skin become crispy when roasting. Next, rub the lemon herb mixture all over the chicken. Make sure to get it under the skin and inside the cavity for the best flavor experience!
4. Stuff the Chicken:
Grab those sliced lemons and some reserved herb sprigs, and stuff them right into the chicken’s cavity. This will keep the chicken juicy and add extra flavor!
5. Prepare the Potatoes:
In a roasting pan, arrange your potato chunks. Drizzle them with a little olive oil, and season with some salt, pepper, and a sprinkle of the chopped rosemary and thyme. Toss everything to coat the potatoes nicely.
6. Combine the Chicken and Potatoes:
Place the seasoned chicken right on top of the potatoes in the roasting pan. Now, scatter the remaining lemon slices around the chicken. This will add wonderful aroma while it cooks!
7. Roast Your Chicken:
Put the roasting pan in your preheated oven. Roast for about 1 hour and 15 minutes or until the chicken reaches an internal temperature of 165°F (75°C). Don’t forget to baste the chicken with the pan juices halfway through cooking to keep it moist and flavorful!
8. Let It Rest:
Once the chicken is done roasting, take it out of the oven. Let it rest for 10 minutes before you start carving. This helps the juices redistribute and keeps it tender.
9. Serve and Enjoy:
Garnish the chicken with fresh rosemary and thyme sprigs. Serve your perfectly roasted chicken with the delicious potatoes and extra lemon wedges for squeezing over the top! Enjoy your meal!
Can I Use Chicken Breasts Instead of a Whole Chicken?
Yes, you can use chicken breasts! Just adjust the cooking time to about 25-30 minutes, ensuring they reach an internal temperature of 165°F (75°C). You can still use the same herb mixture for flavor.
What Should I Do if I Don’t Have Fresh Herbs?
If you don’t have fresh herbs on hand, dried herbs can work perfectly as well. Use about one-third of the amount since dried herbs are more concentrated. For example, use 1 tsp of dried thyme and rosemary instead of 1 tbsp of fresh.
How Do I Store Leftovers?
Place any leftovers in an airtight container and store them in the fridge for up to 3 days. To reheat, gently warm in the oven or microwave, being careful not to dry out the chicken.
Can I Add Other Vegetables to the Roasting Pan?
Absolutely! Feel free to add other root vegetables like carrots, onions, or parsnips. Just cut them to a similar size as the potatoes for even cooking, and toss them in with the olive oil and herbs!
