Roasted Chicken Lemon Herbs (Print Version)
Tender roasted chicken flavored with lemon and fresh herbs for crispy skin and juicy meat.
# What You'll Need:
→ Poultry
01 - 1 whole chicken (about 3.5 lbs), giblets removed
→ Aromatics & Herbs
02 - 1 large lemon, halved
03 - 4 sprigs fresh rosemary
04 - 6 sprigs fresh thyme
05 - 4 sprigs fresh parsley
06 - 4 garlic cloves, smashed
→ Seasonings
07 - 2 tbsp olive oil
08 - 1½ tsp kosher salt
09 - ½ tsp freshly ground black pepper
→ Vegetables (optional, for roasting bed)
10 - 1 large onion, peeled and quartered
11 - 2 carrots, peeled and cut into chunks
12 - 2 celery stalks, cut into chunks
# Step-by-Step Guide:
01 - Preheat the oven to 425°F.
02 - Pat the chicken dry with paper towels. Place it breast-side up in a roasting pan or oven-proof skillet.
03 - Stuff the cavity with the lemon halves, 2 sprigs of rosemary, 3 sprigs of thyme, 2 sprigs of parsley, and the smashed garlic cloves.
04 - Tuck the wings under the chicken. Tie the legs together with kitchen twine, if desired.
05 - Rub the chicken all over with olive oil, then season generously with salt and pepper.
06 - Scatter the onion, carrots, and celery around the chicken in the pan (optional, but adds flavor and creates a natural rack).
07 - Place the remaining herbs on top of and around the chicken.
08 - Roast in the preheated oven for 1 hour 15 minutes, or until the juices run clear when a thigh is pierced and a thermometer inserted into the thickest part of the thigh registers 165°F.
09 - Transfer the chicken to a cutting board. Tent loosely with foil and let rest for 10 minutes before carving.
10 - Serve with pan juices and roasted vegetables, if desired.
# Expert Suggestions:
01 -
- The crispy skin alone is worth the wait and will have everyone fighting for the outer pieces
- Leftovers make incredible sandwiches and the bones become foundation for the best stock youve ever made
02 -
- Dry your chicken thoroughly the night before and leave it uncovered in the refrigerator for the crispiest skin imaginable
- A thermometer is nonnegotiable because visual cues can be misleading and nobody wants dry chicken or undercooked poultry
03 -
- Start roasting breast side down for 30 minutes, then flip to finish for the juiciest white meat imaginable
- Let the roasted vegetables caramelize in the pan juices while the chicken rests, they become better than the bird itself