Save A succulent, golden-roasted chicken infused with fresh herbs, zesty lemon, and aromatic garlic, perfect for a comforting family meal.
This lemon herb roasted chicken quickly became my go-to recipe for family dinners because of its vibrant flavors and simple preparation.
Ingredients
- Chicken: 1 whole chicken (about 1.5 kg / 3.3 lb), giblets removed
- Marinade: 3 tbsp olive oil, 2 lemons zested and juiced, 4 garlic cloves minced, 1 tbsp fresh rosemary chopped (or 1 tsp dried), 1 tbsp fresh thyme chopped (or 1 tsp dried), 1 tbsp fresh parsley chopped, 1 ½ tsp salt, ½ tsp freshly ground black pepper
- For Roasting: 1 lemon quartered, 1 head garlic halved horizontally, 2 sprigs fresh rosemary, 2 sprigs fresh thyme, 1 medium onion quartered, 120 ml (½ cup) low-sodium chicken broth
Instructions
- Preheat:
- Preheat your oven to 200°C (400°F).
- Marinade:
- In a small bowl, mix olive oil, lemon zest, lemon juice, minced garlic, chopped herbs, salt, and pepper to create the marinade.
- Prepare Chicken:
- Pat the chicken dry with paper towels. Gently loosen the skin over the breasts and thighs using your fingers. Rub half the marinade under the skin and the rest over the entire chicken.
- Stuff:
- Stuff the chicken cavity with the quartered lemon, halved garlic head, rosemary, thyme sprigs, and onion.
- Tie and Position:
- Tie the legs together with kitchen twine and tuck the wings under the body. Place the chicken breast-side up in a roasting pan or large ovenproof skillet.
- Add Broth:
- Pour the chicken broth into the pan around the chicken.
- Roast:
- Roast for 1 hour to 1 hour 15 minutes or until the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh reads 75°C (165°F).
- Baste:
- Baste the chicken once or twice with pan juices during roasting. If the top browns too quickly, cover loosely with foil.
- Rest:
- Remove the chicken from the oven and rest for 10 15 minutes before carving.
- Serve:
- Serve with the pan juices spooned over the meat.
Save This dish always brings my family together around the table and creates wonderful memories with every bite.
Serving Suggestions
Serve with roasted vegetables or a fresh green salad for a balanced meal.
Storage Tips
Leftovers can be refrigerated for up to 3 days and make excellent chicken sandwiches or salads.
Pairings
Pair this recipe with a crisp Chardonnay or Sauvignon Blanc to complement the lemon and herb flavors.
Save Enjoy the juicy, flavorful chicken that is perfect for any occasion.
Recipe FAQ
- → How do I keep the chicken moist while roasting?
Rub the marinade under the skin and baste the chicken with pan juices during roasting to retain moisture and enhance flavor.
- → Can I prepare the marinade ahead of time?
Yes, marinating the chicken for up to 8 hours in the refrigerator intensifies the lemon and herb flavors.
- → What is the best way to check if the chicken is cooked?
Use an instant-read thermometer; the thickest part of the thigh should reach 75°C (165°F) for safe consumption.
- → What side dishes pair well with this chicken?
Roasted vegetables, green salads, or crusty bread complement the zesty and herbal notes of the dish.
- → How do I use the pan juices after roasting?
Spoon the pan juices over the carved chicken to add extra moisture and a burst of flavor.