Simple Roasted Lemon Herb Chicken
This easy roasted chicken is a classic comfort meal that makes any weeknight dinner feel special.
recipesbynani.comThere is something so satisfying about a perfectly roasted chicken that fills the whole house with a warm scent. It is one of those meals that never goes out of style because it is simple, healthy, and always brings everyone to the table with a smile.
My best advice is to pat the chicken skin completely dry before adding your butter and herbs. That little trick is the secret to getting that beautiful golden skin we all love so much.
🧺 Ingredients
- 1 whole roasting chicken, about 4 pounds
- 4 tablespoons salted butter, softened
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 3 cloves garlic, minced
- 1 large lemon, sliced into rounds
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 pound baby potatoes
👩🍳Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit.
- 2
Pat the chicken dry using paper towels and place it in a large roasting pan.
- 3
Mix the softened butter with the rosemary, thyme, garlic, salt, and pepper in a small bowl.
- 4
Rub the butter mixture all over the chicken, making sure to get some under the skin on the breast.
- 5
Stuff the cavity of the chicken with half of the lemon slices.
- 6
Tuck the potatoes around the chicken in the pan and place the remaining lemon slices on top of the potatoes.
- 7
Roast for about 60 to 75 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
- 8
Let the chicken rest for 10 minutes before carving so the juices stay inside.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to three days. You can shred the cold meat for salads or sandwiches the next day, and use the bones to make a delicious homemade stock.
Made this recipe? Let us know how it went.
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