Simple Roasted Lemon Herb Chicken
This easy roasted chicken is a classic weeknight staple that brings comfort to any dinner table.
recipesbynani.comRoasted chicken is one of my favorite things to make when I want a meal that feels special but does not take all day in the kitchen. The smell of lemon and fresh herbs filling the house is just the best way to end a busy afternoon.
My top tip for this recipe is to make sure you pat the chicken skin very dry before adding the oil and spices. This simple step is the secret to getting that lovely golden brown color on the skin while keeping the meat juicy.
🧺 Ingredients
- 1 whole roasting chicken
- 2 tablespoons olive oil
- 1 large lemon, halved
- 4 cloves garlic, smashed
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
👩🍳Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit.
- 2
Pat the chicken dry with paper towels to ensure crispy skin.
- 3
Place the chicken in a roasting pan or a large cast iron skillet.
- 4
Rub the outside of the chicken with olive oil, salt, and pepper.
- 5
Stuff the cavity with the lemon halves and the smashed garlic cloves.
- 6
Sprinkle the fresh rosemary and thyme over the top of the chicken.
- 7
Roast for about 60 to 75 minutes, or until the juices run clear and the internal temperature reaches 165 degrees Fahrenheit.
- 8
Let the chicken rest for at least 10 minutes before carving so the juices stay inside.
💡 Tips
Store any leftover chicken in an airtight container in the fridge for up to three days. You can use the leftover bones to make a delicious homemade stock, or shred the cold meat to toss into salads for an easy lunch the next day.
Made this recipe? Let us know how it went.
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