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.
I love a good roasted chicken and that incredible crispy skin! It’s to die for! Now, I know a lot of people are really intimidated about roasting a whole chicken but trust me, it’s easy and so much cheaper than buying one from the store.
I used my Homemade Oven Roasted Rotisserie Chicken recipe as a base, and added herbs, lemon, and potatoes. The potatoes roast in the same pan with the chicken and soak up all that yummy flavor. It makes a great Sunday dinner like this Slow Cooker Pot Roast or Old Fashioned Meatloaf!
Tell Me More About This Lemon Herb Roasted Chicken
- Are you needing a smaller Thanksgiving or Christmas meal? This roasted chicken will be perfect!
- Use the juices from the pan to make a flavorful gravy to serve with the roasted potatoes and chicken,
- It’s versatile: you can use it just like a store-bought rotisserie chicken!
- Simple! It’s simple to prepare making it perfect for any day of the week and doesn’t require any hard to find ingredients.
- Flavorful! The fresh lemon herb butter adds so much flavor and moisture to the chicken.
The thing I love most about this roasted chicken recipe is its simplicity and use of fresh ingredients.
POTATOES: I used russets, but feel free to use any potato you have on hand. I have used Yukon gold and baby potatoes. The baby potatoes only need to be cut in half since they are so small. Also, you don’t need to peel Yukon or baby potatoes saving more time!
FRESH HERBS: I used a fresh herb pack that contained rosemary, thyme, and sage. I used the entire pack in this recipe. I find this in the produce section of my grocery store.
How To Make Lemon Herb Roasted Chicken
STEP 1: Prep the potatoes. Peel and wash the potatoes, then cut into 1″ rounds. Place in the skillet and set aside.
STEP 2: 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 over the surface of the chicken.
STEP 3: 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.
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.
There are so many things to serve with a roasted chicken!
- Corn Casserole
- Green Bean Casserole
- Lemon Parmesan Broccoli
- Pear Salad with Apricots
- Easy Greek Salad
Lemon Herb Roasted Chicken
- 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
- 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.
- 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.
- 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.
- 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.