This Herb and Lemon Roasted Chicken is a foolproof dish featuring garlicky butter infused with rosemary, thyme, and lemon zest, resulting in wonderfully juicy meat and irresistibly crispy skin.

Why You’ll Love This Recipe

This recipe elevates a classic roast chicken with bright, aromatic flavors and rich herb-butter, all while remaining simple enough for weeknight dinners yet elegant for special occasions.

Ingredients

2 tablespoons unsalted butter, softened
5 garlic cloves, 1 minced
½ teaspoon minced rosemary plus 2 rosemary sprigs
½ teaspoon minced thyme plus 2 thyme sprigs
½ teaspoon finely grated lemon zest
Kosher salt
Freshly ground black pepper
1 (4‑pound) chicken, at room temperature
1 large onion, cut into 8 wedges
1 lemon, cut crosswise into 8 rounds
1 cup water, divided
½ cup chicken stock or low‑sodium broth

Directions

Preheat oven to 425°F and position rack in the lower third.
In a bowl, combine softened butter with minced garlic, herbs, lemon zest; season with salt and pepper.
Pat the chicken dry. Rub half of the herb butter under the skin and the rest over the surface; season with salt and pepper.
Place the chicken breast-side up on a rack in a roasting pan. Scatter onion wedges, lemon rounds, garlic cloves, and herb sprigs around it. Add ½ cup water to the pan.
Roast for 30 minutes, until the breast is firm and just starting to brown.
Turn the chicken breast-side down using tongs and continue roasting for another 20 minutes, until lightly browned.
Turn the chicken breast-side up again, add the remaining ½ cup water, and roast about 20 minutes more, or until an instant-read thermometer in the inner thigh registers 175–180°F.
Tilt the chicken to let juices drain into the pan; transfer the bird to a cutting board. Remove the rack, spoon off excess fat, then set pan over high heat.
Add stock and scrape up browned bits; squeeze in fresh lemon juice from the pan to create a savory jus.
Carve the chicken and serve with the jus spooned over the top.

Servings and Timing

Servings: 4
Active Time: ~30 minutes
Total Time: ~1 hour 30 minutes

Variations

Add Vegetables: Roast carrots, potatoes, or parsnips alongside the chicken for a one-pan meal.
Herb Swaps: Substitute parsley, sage, or tarragon for thyme or rosemary.
Citrus Twist: Use lime or orange zest in place of lemon for a different flavor note.
Butter Alternatives: Try compound butter with garlic and herbs under the skin, or use olive oil for a lighter version.

Storage/Reheating

Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
Reheating: Reheat gently in a 350°F oven until warmed through, or use a skillet over medium heat with a splash of broth to preserve juiciness.

FAQs

What Temperature Should The Chicken Be When Fully Cooked?
The inner thigh should reach 175–180°F for perfectly cooked, juicy chicken.
Can I Brine The Chicken Ahead Of Time?
Brining can add moisture, but this recipe’s herb butter technique is sufficient for flavor and juiciness on its own.
Do I Need To Truss The Chicken?
Trussing isn’t necessary here; the butter under the skin helps ensure even cooking and keeps the skin intact.
Can I Prepare The Herb Butter In Advance?
Yes! You can make it up to 2 days ahead and refrigerate until ready to use.
What Should I Do If The Skin Browns Too Quickly?
Loosely tent the chicken with foil partway through roasting to prevent over-browning, then remove before the final stage.
Is It Necessary To Use A Rack?
A rack helps heat circulate for crispier skin, but placing the chicken directly in the pan works fine, especially with added vegetables.
What Side Dishes Pair Well With This Dish?
Try roast potatoes, a crisp green salad, steamed vegetables, or a light grain pilaf for a balanced meal.
Can I Use Chicken Pieces Instead Of A Whole Chicken?
Certainly—adjust cooking times accordingly. Drumsticks and thighs take about 35–45 minutes; breasts cook faster.
How Long Should The Chicken Rest Before Carving?
Let it rest for at least 10 minutes to allow juices to redistribute and keep the meat moist.
Can The Pan Juices Be Turned Into A Gravy?
Yes! After roasting, deglaze the pan with stock, then thicken with a bit of flour or cornstarch for a delicious gravy.

Conclusion

This Herb and Lemon Roasted Chicken recipe delivers on both flavor and texture—with aromatic herb butter, zesty lemon, and expertly roasted skin, it’s a reliably impressive and satisfying centerpiece. Great for everyday dinners or elegant gatherings, it’s sure to become a favorite in your cooking rotation.

Herb and Lemon Roasted Chicken

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Author: Yusraa
Total Time: 1 hour 30 minutes
Yield: 4 servings

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Description

A juicy, flavorful roast chicken with a fragrant herb butter infused with garlic, rosemary, thyme, and lemon zest, creating a crispy, golden skin and tender meat, perfect for any occasion.

Instructions

Preheat oven to 425°F with the rack positioned in the lower third.
In a bowl, combine softened butter with minced garlic, herbs, and lemon zest. Season with salt and pepper.
Pat the chicken dry. Rub half of the herb butter under the skin and the remaining over the surface. Season with salt and pepper.
Place the chicken breast-side up on a rack in a roasting pan. Scatter onion wedges, lemon rounds, garlic cloves, and herb sprigs around it. Add ½ cup water to the pan.
Roast for 30 minutes, until the breast is firm and slightly browned.
Turn the chicken breast-side down and continue roasting for another 20 minutes, until lightly browned.
Turn the chicken breast-side up, add the remaining ½ cup water, and roast for another 20 minutes, or until an instant-read thermometer in the inner thigh registers 175–180°F.
Let the chicken rest for 10 minutes. Transfer to a cutting board, remove the rack, and spoon off excess fat.
Set the pan over high heat, add stock, and scrape up browned bits. Squeeze in fresh lemon juice for a savory jus.
Carve the chicken and serve with the jus spooned over the top.

Notes

Add roasted vegetables (carrots, potatoes, parsnips) alongside the chicken for a one-pan meal.
Swap herbs like parsley, sage, or tarragon for rosemary and thyme.
Try lime or orange zest for a different citrus flavor.
Use olive oil instead of butter for a lighter version.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Category: Roast Chicken
Method: Roasting
Cuisine: American/Classic