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Lemon Herb Roasted Chicken Recipe for Flavorful Meals

Lemon Herb Roasted Chicken made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 1 whole chicken about 4-5 pounds
  • 2 lemons zested and juiced
  • 4 cloves garlic minced
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon fresh parsley chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil
  • 1 cup chicken broth
  • 1 onion quartered
  • 1 cup baby carrots

Instructions

  • Preheat your oven to 425°F (220°C).
  • In a small bowl, combine the lemon zest, lemon juice, minced garlic, chopped rosemary, thyme, parsley, salt, black pepper, and olive oil to create a marinade.
  • Pat the chicken dry with paper towels to ensure crispy skin. Carefully loosen the skin over the chicken breast and thighs using your fingers.
  • Rub the marinade generously under the skin and over the entire surface of the chicken, ensuring it’s well coated.
  • Stuff the cavity of the chicken with the quartered onion and any leftover herbs.
  • Place the chicken in a roasting pan and surround it with the baby carrots.
  • Pour the chicken broth into the bottom of the pan to keep the chicken moist during roasting.
  • Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
  • Baste the chicken with the pan juices halfway through cooking for added flavor.
  • Once done, remove the chicken from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute, ensuring tender meat.