Roasted Lemon Herb Chicken is a time-honored dish known for its bright, zesty flavor and juicy, tender meat. Whether you’re preparing it for a family dinner or a special occasion, this dish is guaranteed to impress. The combination of citrusy lemon, fresh herbs, and succulent chicken creates a savory and fragrant aroma that fills your kitchen as it roasts. Not only is this dish packed with flavor, but it’s also surprisingly simple to make. In this recipe, we’ll walk you through the steps to create a perfect roasted lemon herb chicken, along with some variations, tips, and nutritional information to make it a well-rounded dish for any meal.
Ingredients
To get started, you’ll need the following ingredients:
- 1 whole chicken (about 4-5 pounds)
- 2 lemons (1 halved, 1 sliced)
- 1 head of garlic, halved crosswise
- 4 sprigs of fresh rosemary
- 4 sprigs of fresh thyme
- 4 tablespoons of olive oil
- Salt and black pepper to taste
- 1 teaspoon paprika (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup chicken broth or water (for roasting)
Optional (for serving):
- Roasted potatoes (Yukon Gold or red potatoes work well)
- Steamed vegetables or a side salad
For the Lemon and Herb Marinade:
- 1/4 cup olive oil
- Juice of 1 lemon
- Zest of 1 lemon
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
Step 1: Prepping the Chicken
- Preheat the oven to 425°F (220°C).
- Adjust the oven rack to the middle position to ensure even cooking.
- Prepare the chicken.
- Rinse the whole chicken inside and out under cold running water. Pat it dry with paper towels. Drying the chicken helps the skin become crispy during roasting.
- Season the chicken.
- Generously season the cavity of the chicken with salt, pepper, and a pinch of garlic powder. Stuff the cavity with the halved lemon, garlic halves, and fresh herbs (rosemary and thyme sprigs).
- Tie the legs together.
- Using kitchen twine, tie the legs together. This step ensures the chicken roasts evenly and retains its shape.
Step 2: Marinade and Rub
- Prepare the lemon and herb marinade.
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, thyme, salt, and pepper.
- Rub the marinade on the chicken.
- Gently loosen the skin of the chicken using your fingers. Brush or rub the marinade underneath the skin, directly on the meat. Be sure to cover the entire chicken with the marinade, including the legs, wings, and thighs.
- Season the outside of the chicken.
- Sprinkle the outside with additional salt, pepper, paprika, garlic powder, and onion powder for an extra layer of flavor.
Step 3: Roasting the Chicken
- Prepare the roasting pan.
- In a large roasting pan or oven-safe dish, add the chicken broth (or water). This will help keep the chicken moist during roasting. Place the chicken breast-side up on a roasting rack or directly into the pan.
- Arrange lemon slices.
- Arrange the lemon slices around the chicken in the pan. You can also add quartered potatoes if you’d like to roast them alongside the chicken.
- Roast the chicken.
- Roast the chicken in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Baste the chicken.
- Every 20-30 minutes, baste the chicken with the pan juices to keep it moist and flavorful.
- Check for doneness.
- When the chicken is fully cooked, remove it from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat.
Tips and Variations
- Why put a lemon in a roast chicken? Stuffing a lemon inside the chicken helps to infuse the meat with moisture and a subtle citrus flavor. As the chicken roasts, the lemon steams from the inside, resulting in tender, juicy meat. It also adds a pleasant aroma that enhances the overall flavor of the dish.
- Lemon and herb roasted chicken thighs. If you’re cooking for fewer people or prefer dark meat, you can make this recipe using chicken thighs instead of a whole chicken. Follow the same marinade and roasting method, adjusting the cooking time to 30-35 minutes.
- Roasted lemon herb chicken and potatoes. For a complete one-pan meal, add quartered potatoes to the roasting pan. They’ll absorb the delicious chicken juices and develop a crispy outer layer.
- What is lemon chicken made of? Lemon chicken typically involves using fresh lemon juice, lemon zest, olive oil, and herbs to flavor the chicken. It’s a versatile dish that can be roasted, grilled, or pan-seared, with the lemon enhancing the overall taste.
- Why rub lemon on chicken? Rubbing lemon on chicken before cooking helps to tenderize the meat, break down proteins, and add a bright, tangy flavor. The acidity of the lemon juice works as a natural marinade, making the chicken more tender and flavorful.
- Marinating tips: If you have time, let the chicken marinate in the lemon and herb mixture for 1-2 hours (or even overnight) in the refrigerator. This allows the flavors to fully penetrate the meat.
- Substitutions:
- If fresh herbs aren’t available, you can substitute dried rosemary and thyme (1 teaspoon each).
- You can use boneless, skinless chicken breasts for a lighter option; adjust the cooking time accordingly.
Nutritional Information (Per Serving)
- Calories: 350
- Protein: 25g
- Carbohydrates: 5g
- Fat: 25g
- Fiber: 1g
- Sugar: 1g
- Sodium: 700mg
(Note: Nutritional values are estimates and will vary depending on the size of the chicken and specific ingredients used.)
Roasted Lemon Herb Chicken is a dish that brings together simple ingredients to create a meal that’s both elegant and comforting. With its crispy skin and juicy, flavorful meat, this chicken is sure to become a favorite in your household. Whether you’re serving it with roasted potatoes, a fresh salad, or seasonal vegetables, this dish is versatile enough to fit any occasion.