This Lemon Herb Roasted Chicken is pure comfort on a platter—crispy skin, tender meat, and that golden lemony goodness that makes your whole house smell like a hug. Whether it’s Sunday dinner or a “just because” weeknight feast, this one’s a favorite at my table, and it’s about to be one at yours too.
Why You’ll Love This Recipe
I made this for my very first dinner party as a personal chef, and it’s been a crowd-pleaser ever since. It’s simple enough for busy weeknights but elegant enough for entertaining. Plus, the leftovers (if you have any) make the best chicken salad sandwiches!
- Perfectly juicy with crisp, golden skin
- Bright, zingy flavor from fresh lemon and herbs
- Roasts in one pan—easy cleanup!
- Leftover magic for sandwiches, soups, or wraps
- Great for meal prep or Sunday roasts
Ingredients Breakdown
Essentials
- 1 whole chicken (about 4–5 lbs), patted dry
- 2 lemons, halved
- 4 tablespoons olive oil
- 4 garlic cloves, smashed
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- Salt and freshly ground black pepper
Pro Tips
- Room temperature chicken cooks more evenly—take it out 30 minutes before roasting.
- Use a digital thermometer to check doneness: 165°F in the thickest part of the thigh.
- Tuck lemon halves and garlic into the cavity for extra moisture and flavor.
- Drizzle pan juices over chicken just before serving for an added burst of flavor.
Step-by-Step Instructions
- Preheat your oven to 425°F (220°C). Place a rack in the center.
- In a small bowl, mix olive oil, chopped rosemary, thyme, salt, and pepper.
- Rub the mixture all over the chicken: outside, under the skin, and inside the cavity.
- Stuff the cavity with lemon halves and smashed garlic cloves.
- Tie the chicken legs together with kitchen twine and tuck the wings under.
- Place the chicken breast-side up on a rack in a roasting pan or oven-safe skillet.
- Roast for 1 hour to 1 hour 15 minutes, basting once halfway through.
- Let rest 10–15 minutes before carving. Serve with pan juices spooned over top.
Chef’s Tips and Tricks
- Use a cast iron skillet or roasting pan with sides to collect all those glorious juices.
- If the skin is browning too quickly, tent the chicken loosely with foil partway through cooking.
- Letting the chicken rest ensures juicy meat—don’t skip it!
- Save the bones for homemade chicken stock. Waste not, want not!
Recipe Variations and Serving Suggestions
- Swap in fresh oregano or parsley if you don’t have thyme.
- Try adding quartered potatoes or carrots under the chicken to roast in the drippings.
- Serve with crusty bread, simple green salad, or lemony rice pilaf.
- Make it spicy with a pinch of red pepper flakes in the herb rub.
- Use leftover chicken in pasta, grain bowls, or wraps throughout the week.
FAQs
Can I use dried herbs instead of fresh?
Absolutely! Use 1 teaspoon dried rosemary and 1 teaspoon dried thyme in place of fresh.
How do I know the chicken is fully cooked?
When a thermometer reads 165°F in the thickest part of the thigh (without touching bone), you’re golden!
What can I do with leftovers?
Shred the meat to use in sandwiches, soups, or toss with pasta and veggies for an easy lunch.
Recipe Card
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Ingredients:
- 1 whole chicken (4–5 lbs)
- 2 lemons, halved
- 4 tablespoons olive oil
- 4 garlic cloves, smashed
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme
- Salt and black pepper, to taste
Instructions:
- Preheat oven to 425°F. Mix olive oil, herbs, salt, and pepper.
- Rub mixture over chicken, under skin, and in cavity. Stuff cavity with lemons and garlic.
- Place in a roasting pan and roast 1–1 hr 15 mins, or until done. Rest 15 mins before carving.
Nutrition: 325 calories per serving
Did you make this Lemon Herb Roasted Chicken? I’d LOVE to hear how it turned out! Leave a comment below, share a photo and tag @thekitchensaid on Instagram, or pin it for next time. Let’s inspire others to bring some flair to their dinner tables!
