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Imagine the tantalizing aroma of herbs and citrus filling your kitchen. This lemon herb roasted whole chicken delivers incredibly juicy meat with crispy, golden-brown skin. Its perfectly balanced flavors make for a truly satisfying and memorable meal.
Lemon Herb Roasted Whole Chicken: Simple, Flavorful & Healthy
Course: Main CourseCuisine: AmericanDifficulty: IntermediateServings
6
servingsPrep time
20
minutesCooking time
1
hour30
minutesCalories
420
kcalIngredients
3-4 pounds Whole chicken
1/2 cup Unsalted butter, softened
2, one sliced, one juiced Lemons
2 tablespoons Fresh rosemary, chopped
2 tablespoons Fresh thyme, chopped
4 cloves Garlic, minced
1 teaspoon Salt
1/2 teaspoon Black pepper
1 large Onion, quartered
2 large Carrots, roughly chopped
2 Celery stalks, roughly chopped
1/2 cup Chicken broth (optional)
Directions
- Preheat your oven to 400°F (200°C). Then, in a small bowl, combine the softened butter, lemon juice, chopped rosemary, thyme, minced garlic, salt, and pepper. Mix until a fragrant herb butter forms.
- Pat the whole chicken very dry with paper towels. This step ensures delightfully crispy skin. Carefully loosen the skin over the breast and thighs, creating pockets.
- Spread half of the herb butter evenly under the chicken skin. Gently rub the remaining butter all over the exterior of the chicken, ensuring full coverage.
- Stuff the chicken cavity with the quartered onion, chopped carrots, celery, and lemon slices. This infuses deep flavor from the inside out.
- Tie the chicken legs together with kitchen twine. Tuck the wings under the body. Place the prepared chicken in a large roasting pan.
- Roast for 60-90 minutes, or until an internal temperature of 165°F (74°C) is reached in the thickest part of the thigh. Baste occasionally with pan juices for extra moisture. A gorgeous golden-brown skin indicates perfection.
- If desired, add 1/2 cup of chicken broth to the bottom of the pan during the last 30 minutes of cooking for a flavorful pan sauce. Remove from the oven and tent with foil.
- Let the chicken rest for 10-15 minutes before carving. This crucial step allows the juices to redistribute, guaranteeing a tender, succulent bird. Serve immediately.
Notes
- Chef’s Secret: For an even crispier skin, elevate the chicken on a roasting rack within the pan. This allows air to circulate around the entire bird.
- Storage: Leftover roasted chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. It’s wonderful in sandwiches or salads.
- Substitution: Feel free to experiment with other fresh herbs like sage or marjoram for a slightly different flavor profile. Dried herbs can also be used, but reduce the quantity by half.
This lemon herb roasted whole chicken truly embodies simplicity and spectacular flavor. Achieving a tender, juicy result with crispy skin is now well within your reach. It’s a wonderful centerpiece for any meal, promising satisfaction with every succulent bite. We hope this recipe becomes a cherished favorite in your kitchen!
If you’re looking for more ways to prepare chicken, explore our guide to best rotisserie chicken recipes, or learn how to make the most of your leftovers with best shredded chicken recipes. For different cooking methods, don’t miss our collection of best grilled chicken recipes. For further inspiration on roasting techniques, discover expert tips on BBC Good Food’s classic roast chicken. You can also find an extensive collection of related recipes, like Allrecipes’ lemon herb roasted chicken. Moreover, learn more about the history and variations of this beloved dish on Wikipedia’s Roast Chicken page.
