Lemon Herb Roasted Chicken
This Lemon Herb Roasted Chicken bursts with flavors in every bite. To elevate the roasted chicken further, it is served with perfectly roasted potatoes that are cooked right in the same pan, absorbing all the juices and seasoning from the chicken.
We love a good roasted chicken, and I love making my Homemade Oven Roasted Whole Chicken. It’s perfect for meal prep or as a hearty meal. You can also use this Shredded Chicken recipe in any dish that requires cooked chicken.
Before You Get Started
Use bone-in, skin-on chicken. The bone and skin protect the meat as it roasts, keeping everything moist while the fat renders into a beautiful golden crust. Boneless, skinless pieces will work in a pinch; they’ll just cook faster and won’t have the same crispy exterior.
Make sure to pat the chicken dry before cooking. Excess moisture is not your friend when it comes to achieving that crispy skin. A good drying with paper towels just before you apply oil and seasoning can make a significant difference.
Allow the chicken to rest for five to ten minutes after cooking. This resting period helps the juices redistribute throughout the meat. If you skip this step, the juices may simply run off when you cut into it.
How To Make Lemon Herb Roasted Chicken
Step 1: Prep the potatoes
Prep the potatoes. Peel and wash the potatoes, then cut into 1″ rounds. Place in the skillet and set aside.
Step 2: Season the Chicken
Mix the very soft butter with the minced herbs, garlic, season salt, and lemon zest. Loosen the skin and slather the soft butter mixture under the skin all over the thighs, drumsticks, and breast. If you have some extra butter, spread it over the surface of the chicken.
Step 3: Roast Uncovered
Bake for 1 hour 45 minutes to 2 hours or until the internal temperature reaches 180F or until juices run clear when pierced at the joint between the drumstick and the body.
***COOKING TIP: Verify the temperature with your thermometer instead of relying on the time. Since breast sizes can differ, roasting can take anywhere from 45 minutes to just over an hour. The chicken is properly cooked when an instant-read thermometer, placed in the thickest part (avoiding the bone), shows 165°F. For chicken thighs, aim for a temperature between 175-185°F and start checking around the 35-40 minute mark.
Step 4: Rest and Serve
Spoon the pan juices over the chicken if you like, then let it rest for 5-10 minutes before carving to serve.
FAQs
For a whole roasted chicken, you will want to check the temperature at the thickest part of the breast and thigh. Insert the tip of the meat thermometer into the thickest part of the breast without touching bone. It should read 165F. Insert the tip of the meat thermometer into the thickest part of the thigh without touching the bone, and it should read 180F minimum.
I highly recommend reheating in the oven. Place covered with a little broth or wine in the bottom of the dish in a 350F oven for around 20-30 minutes or until heated through. Can remove the foil at the end to crisp up the skin.
Pour pan juices into a 2 cup measuring cup and top with chicken broth to get 2 cups of liquid. Melt 2 tablespoons butter in a medium saucepan. Stir in 3 tablespoons flour and cook for 1 minute. Whisk in the liquid and cook until thickened. Season with salt and pepper.
Serving Suggestions
This chicken pairs well with just about any simple side. A pan of Roasted Green Beans or a bowl of Garlic Mashed Potatoes are both great pairings. Here are a few more easy options:
- Corn Casserole
- Green Bean Casserole
- Lemon Parmesan Broccoli
- Pear Salad with Apricots
- Easy Greek Salad
DID YOU KNOW….
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Lemon Herb Roasted Chicken
Ingredients
- 4 large russet potatoes, peeled and washed
- 1 tablespoon season salt; divided
- ¼ cup (56g) unsalted butter, VERY soft
- 2 cloves garlic, minced
- 1 tablespoon minced fresh sage
- 1 tablespoon minced fresh rosemary
- ½ tablespoon minced fresh thyme
- Zest of 1 large lemon
- 1 (6 pound) (2.7kg) whole chicken, giblets removed
Instructions
- Remove chicken from refrigerator at least 30 minutes before baking. Preheat oven to 400℉.
- Slice potatoes into 1" rounds and place in large (at least 12") oven-going, heavy-bottomed skillet (cast iron is best). Sprinkle with 1 teaspoon of seasoned salt.4 large russet potatoes, peeled and washed
- In a small bowl, stir together the butter, garlic, chopped herbs, lemon zest, and remaining 2 teaspoons seasoned salt. Rub butter mixture under the skin of the chicken and any remaining butter mixture on the outside of the chicken. Place chicken on top of potatoes.¼ cup (56g) unsalted butter, VERY soft, 2 cloves garlic, minced, 1 tablespoon minced fresh sage, 1 tablespoon minced fresh rosemary, ½ tablespoon minced fresh thyme, Zest of 1 large lemon, 1 (6 pound) (2.7kg) whole chicken, giblets removed
- Bake for 1 hour 45 minutes to 2 hours or until a meat thermometer inserted into the breast reads 160℉ and inserted into the thigh reads 185℉. Let stand for 15 minutes before carving.
Notes
- GRAVY: Pour juices from pan and top with enough chicken broth to make 2 cups; set aside. In a medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in 3 tablespoons all-purpose flour; cook, stirring constantly, for 1 minute. Gradually whisk in the broth mixture until smooth. Reduce heat to medium-low and cook, stirring occasionally, until thickened. Season with salt and pepper to taste.
- If the chicken is beginning to burn, loosely cover it with foil.
- NUTRITION FACTS: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. This website is not intended as nutritional advice, or a diet or health plan. Readers of this website are ultimately responsible for all decisions pertaining to their health.
