Lemon Herb Roast Chicken

Ingredients

For the Chicken

• 1 whole chicken, about 1.7 to 2 kg
• 2 tablespoons olive oil
• 2 tablespoons butter, softened
• 1 lemon, sliced
• 4 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Herbs

• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried parsley
• 1/2 teaspoon paprika

For Serving

• Roasted potatoes
• Steamed vegetables
• Optional: extra lemon wedges

Substitutions

• Use bone-in chicken pieces instead of a whole chicken and begin checking them earlier because smaller pieces cook faster.
• Replace butter with additional olive oil for a dairy-free version.

Instructions

Step 2: Make the Herb Butter

Mix softened butter, olive oil, garlic, salt, black pepper, thyme, rosemary, parsley, and paprika.

Step 3: Season the Chicken

Rub the herb mixture all over the chicken. Place lemon slices inside the cavity and around the chicken.

Step 4: Roast the Chicken

Roast until an instant-read thermometer reaches at least 165°F in the thickest part of the breast and the innermost thigh, about 1 hour 20 minutes for the listed size.

Step 6: Serve

Slice and serve with roasted potatoes, vegetables, or salad.

How to Store Leftovers

Refrigerate Lemon Herb Roast Chicken within 2 hours once the chicken has cooled enough to store safely, and use leftovers within 3 to 4 days. Keep extra lemon wedges separate and add them only when serving.

How to Reheat

Warm sliced portions of Lemon Herb Roast Chicken covered in a 300–325°F oven with a spoonful of pan juices or broth, stopping as soon as hot.

What to Serve With It

• Green beans, carrots, or Brussels sprouts
• A simple pan gravy
• A leafy salad

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions