Description
This Lemon Herb Roasted Chicken features a perfectly roasted whole chicken infused with a garlic, lemon, rosemary, and thyme butter. The result is a juicy, tender, and flavorful dinner with crispy golden skin, perfect for family meals or special occasions.
Ingredients
Scale
Chicken and Aromatics
- 1 5-pound whole chicken (thawed and giblets removed)
- 2 medium yellow onions, peeled and quartered
- 2 large lemons, quartered
- 2 heads garlic, cut into half crosswise
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Butter Mixture
- 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
Additional Seasoning
- Salt and pepper (for seasoning)
- Chicken broth or water for the pan (about 1 cup)
Instructions
- Bring Chicken to Room Temperature: Let the chicken sit on the counter for 20 to 30 minutes before starting to ensure it is not too cold, which helps with even cooking.
- Preheat the Oven: Set your oven to 425 degrees F and position the rack in the lower third of the oven for roasting.
- Prepare the Lemon Garlic Herb Butter: In a bowl, combine the melted butter with minced garlic, chopped rosemary, thyme leaves, lemon zest, 2 teaspoons Kosher salt, and ½ teaspoon black pepper. Mix well and set aside.
- Pat Chicken Dry: Thoroughly dry the chicken inside and out with paper towels to help the skin crisp.
- Season Under the Skin: Carefully separate the skin from the breast meat using your fingers, then a spoon to create pockets. Insert more than half of the prepared butter mixture evenly under the skin, pressing gently to spread it, ensuring as much garlic as possible is included.
- Stuff the Cavity: Place 1 quartered lemon, 1 quartered onion, 1 halved head of garlic, 1 rosemary sprig, and 1 thyme sprig inside the chicken cavity.
- Truss the Chicken: Tie the chicken legs with kitchen twine and tuck the wings under the chicken's back or clip the wing tips to prevent burning.
- Prepare Vegetable Bed: In a large roasting pan, arrange the remaining quartered onions, garlic, lemon, and herbs. Place the chicken on top breast side up.
- Apply Remaining Butter and Season: Rub the remaining butter all over the outside skin of the chicken. Season the exterior with about 1 teaspoon salt and a few grinds of black pepper. Add about 1 cup of chicken broth or water to the bottom of the pan to prevent drippings from burning.
- Roast the Chicken: Roast for 1 hour 30 minutes, replenishing liquid as needed. Rotate the pan as necessary to prevent hot spots and cover browning areas with foil if needed. The chicken is done when a thermometer reads 165 degrees F in the thickest part of the breast and thigh.
- Rest and Serve: Remove the chicken from the oven and let it rest for 15 minutes before carving to allow juices to redistribute. Enjoy!
Notes
- This roasted chicken offers juicy, tender meat with a crispy golden skin, making it ideal for Sunday family dinners.
- Allowing the chicken to rest at room temperature before cooking helps it cook evenly.
- Using a thermometer ensures the chicken reaches the safe internal temperature of 165 degrees F without overcooking.
- If your chicken is larger than 5 pounds, increase cooking time accordingly, adding 15 minutes per extra pound.
- Replenishing the pan liquid helps keep the drippings from burning and maintains moisture during roasting.
- Trussing the chicken helps it cook more evenly and prevents the wings from burning.
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
