Lemon Herb Roasted Chicken is a delightful dish that’s bursting with flavor. It’s perfect for any occasion, from a casual weeknight dinner to a special family gathering. This recipe combines the zesty freshness of lemon and herbs with tender, juicy chicken for a meal that’s sure to please everyone at the table.
| Servings | Total |
| 6 | 1hr 25mins |
History of Lemon Herb Roasted Chicken
The origins of Lemon Herb Roasted Chicken are a bit unclear, but the combination of lemon and herbs has likely been used in cooking for centuries. Lemons have long been prized for their bright, tangy flavor, while herbs like rosemary, thyme, and parsley add depth and complexity to dishes. When roasted, the chicken takes on these flavors beautifully, creating a dish that’s both comforting and full of character.
Why Choose Lemon Herb Roasted Chicken
Lemon Herb Roasted Chicken is a great choice for many reasons. It’s simple to prepare, requiring just a few basic ingredients. The combination of lemon and herbs creates a deliciously fragrant aroma that will fill your kitchen as it cooks. Plus, chicken is a versatile and affordable protein that’s easy to find at any grocery store.
What to Have with Lemon Herb Roasted Chicken
Lemon Herb Roasted Chicken pairs well with a variety of side dishes. Consider serving it with roasted vegetables, a green salad, or mashed potatoes for a complete meal. The bright flavors of the chicken complement the earthy flavors of the side dishes perfectly.
Is Lemon Herb Roasted Chicken Healthy?
Yes, Lemon Herb Roasted Chicken can be a healthy choice, especially if you use lean cuts of chicken and limit added fats like olive oil. Chicken is a good source of protein and is relatively low in fat, making it a nutritious option for a balanced diet. The addition of fresh herbs and lemon adds flavor without adding extra calories or unhealthy ingredients.
Kitchen Equipment
- Roasting pan
- Cooking twine
- Meat thermometer
Ingredients
- 1 whole chicken (about 4-5 pounds)
- 2 lemons, quartered
- 4 cloves of garlic, minced
- 2 tablespoons of fresh rosemary, chopped
- 2 tablespoons of fresh thyme, chopped
- 2 tablespoons of fresh parsley, chopped
- Salt and pepper, to taste
- Olive oil
Directions:
- Preheat your oven to 425°F (220°C).
- Remove the giblets from the chicken cavity and pat the chicken dry with paper towels.
- In a small bowl, combine the minced garlic, chopped rosemary, thyme, parsley, salt, pepper, and a drizzle of olive oil to make a paste.
- Rub the herb mixture all over the chicken, including under the skin and inside the cavity.
- Place the quartered lemons inside the chicken cavity.
- Tie the legs together with cooking twine and tuck the wings under the body of the chicken.
- Place the chicken breast side up in a roasting pan.
- Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Tips
- For extra crispy skin, you can start roasting the chicken at a higher temperature (around 450°F/230°C) for the first 20 minutes, then reduce the heat to 425°F/220°C for the remaining cooking time.
- Feel free to customize the herb mixture to suit your tastes. Other herbs that work well with lemon and chicken include sage, oregano, and basil.
Conclusion
Lemon Herb Roasted Chicken is a classic dish that’s easy to make and always a crowd-pleaser. With its bright flavors and tender, juicy meat, it’s sure to become a favorite in your household. So why not give it a try tonight?
MORE RECIPES
Lemon Herb Roasted Chicken
Equipment
- Roasting Pan
- Cooking twine
- Meat thermometer
Ingredients
- 1 whole chicken (about 4-5 pounds)
- 2 lemons, quartered
- 4 cloves of garlic, minced
- 2 tablespoons of fresh rosemary, chopped
- 2 tablespoons of fresh thyme, chopped
- 2 tablespoons of fresh parsley, chopped
- 2 tablespoons of fresh parsley, chopped
- Olive oil
Instructions
- Preheat your oven to 425°F (220°C).
- Remove the giblets from the chicken cavity and pat the chicken dry with paper towels.
- In a small bowl, combine the minced garlic, chopped rosemary, thyme, parsley, salt, pepper, and a drizzle of olive oil to make a paste.
- Rub the herb mixture all over the chicken, including under the skin and inside the cavity.
- Place the quartered lemons inside the chicken cavity.
- Tie the legs together with cooking twine and tuck the wings under the body of the chicken.
- Place the chicken breast-side up in a roasting pan.
- Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
FAQs
- Can I use dried herbs instead of fresh ones? While fresh herbs are preferred for this recipe, you can substitute dried herbs if necessary. Use about half the amount of dried herbs as you would fresh.
- How do I know when the chicken is done? The chicken is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Use a meat thermometer to check for doneness.
I hope you find this Recipe informative. If you have any further questions or need any adjustments, please feel free to let me know!