Roasted Chicken Lemon Herbs (Print Version)
Juicy roasted chicken infused with fresh herbs and bright lemon for a crisp, flavorful meal.
# What You'll Need:
→ Chicken
01 - 1 whole chicken (about 3.3 lbs), giblets removed
02 - 2 tbsp olive oil
→ Herbs & Aromatics
03 - 1 lemon, halved
04 - 4 cloves garlic, smashed
05 - 4 sprigs fresh thyme
06 - 4 sprigs fresh rosemary
07 - 2 sprigs fresh sage (optional)
08 - 1 small bunch fresh parsley
→ Seasonings
09 - 2 tsp kosher salt
10 - 1 tsp freshly ground black pepper
11 - 1 tsp paprika (optional)
→ Roasting Vegetables
12 - 1 large onion, thickly sliced
13 - 2 carrots, cut into large chunks
14 - 2 celery stalks, cut into large chunks
# Step-by-Step Guide:
01 - Preheat your oven to 425°F.
02 - Pat the chicken dry with paper towels. Rub the skin all over with olive oil.
03 - Season the inside cavity and outside of the chicken generously with salt, pepper, and paprika.
04 - Stuff the cavity with both halves of the lemon, garlic cloves, thyme, rosemary, sage, and parsley.
05 - Spread the onion, carrots, and celery in the bottom of a roasting pan to form a base. Place the chicken breast-side up on top of the vegetables or on a rack.
06 - Tie the legs together with kitchen twine and tuck the wings under the body.
07 - Roast in the preheated oven for 1 hour 15 minutes, or until the juices run clear and a thermometer inserted into the thickest part of the thigh reads 165°F.
08 - Remove the chicken from the oven. Let it rest for 10–15 minutes before carving.
09 - Serve with the roasted vegetables, pan juices, and extra lemon wedges if desired.
# Expert Suggestions:
01 -
- The crispy skin will have everyone fighting for the last piece
- Minimal effort transforms into something that tastes like you spent all day cooking
- Leftovers make incredible sandwiches, salads, or soup the next day
02 -
- Skip the refrigerated uncovered skin trick unless you have at least 8 hours, otherwise it barely makes a difference
- Invest in a good meat thermometer, because guessing doneness ruins more chicken than anything else
- Always let it rest, even if you are hungry, or you will lose all those precious juices
03 -
- Avoid opening the oven door too often, because every temperature drop extends the cooking time
- Save the pan juices and roasted vegetables to make a simple gravy or just spoon over the carved chicken