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Overhead view of roasted chicken fresh from the oven. Lemon and fresh herbs off to the side.

Lemon Herb Roasted Chicken

Course: Main Dish
Cuisine: American
Keyword: lemon roasted chicken, roasted chicken and potatoes
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6
Calories: 269kcal
Author: Malinda Linnebur
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.
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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.
  • 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.

Notes

  1. 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. 
  2. If the chicken is beginning to burn, loosely cover it with foil. 

Nutrition

Calories: 269kcal | Carbohydrates: 45g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 1177mg | Potassium: 1043mg | Fiber: 3g | Sugar: 2g | Vitamin A: 287IU | Vitamin C: 15mg | Calcium: 47mg | Iron: 2mg
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