Flavorful Lemon Herb Roasted Chicken: Herbs and Citrus Infused Goodness
- Vincent Rossi
- Jan 24
- 2 min read
Updated: Feb 1
Yields: 4-6 servings
Prep time: 20 minutes
Cook time: 1 hour 20 minutes - 1 hour 40 minutes
Ingredients:
One (4-5 pound) whole chicken, giblets removed
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 lemon, halved
4 sprigs fresh rosemary1
4 sprigs fresh thyme
1 head of garlic, halved crosswise
1 large onion, quartered
1 cup chicken broth
Equipment:
Roasting pan with rack
Kitchen twine
Meat thermometer
Instructions:
1. Prepare the Chicken:
Preheat oven to 400°F (200°C).
Rinse the chicken inside and out with cold water and pat dry with paper towels.
Place the chicken on a rack in a roasting pan.
Drizzle the chicken with olive oil and rub it all over the skin.
Season generously with salt and pepper.
2. Stuff and Truss:
Stuff the cavity of the chicken with the lemon halves, rosemary sprigs, thyme sprigs, and garlic halves.
Tie the legs together with kitchen twine to help the chicken cook evenly.
3. Roast:
Place the quartered onion around the chicken in the roasting pan.
Pour the chicken broth into the bottom of the pan.
Roast for 1 hour and 20 minutes to 1 hour and 40 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
If the chicken begins to brown too quickly, tent it loosely with aluminum foil.
4. Rest and Serve:
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute,2 ensuring a moist and flavorful bird.
Carve the chicken and serve with the roasted onions and pan juices.
Tips and Variations:
For extra flavor, you can add other herbs like sage or oregano to the chicken cavity.
You can also add vegetables like carrots, potatoes, or celery to the roasting pan for a complete one-pan meal.3
If you don't have fresh herbs, you can substitute with dried herbs. Use about 1/3 of the amount of fresh herbs.
To make a gravy, use the pan drippings as a base. Skim off the fat, then whisk in flour and cook until golden brown. Gradually whisk in chicken broth until you reach your desired consistency.
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