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Lemon Herb Roast Chicken

This Lemon Herb Roast Chicken is a show-stopping centerpiece perfect for weeknight dinners or special occasions. The chicken is infused with the bright flavors of fresh lemon, garlic, and a medley of herbs, resulting in tender, juicy meat with a crispy, golden-brown skin.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Dinner
Cuisine N/A
Servings 5 servings
Calories 400 kcal

Ingredients
  

For the Chicken:

  • 1 whole chicken 4-5 lbs, giblets removed
  • 1 lemon halved
  • 4 garlic cloves smashed
  • 1 small onion quartered
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 sprigs fresh sage

For the Herb Butter:

  • 1/2 cup butter softened
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1/2 tbsp fresh rosemary minced
  • 1/2 tbsp fresh thyme minced
  • 1 tbsp fresh tarragon minced
  • 1/2 tbsp fresh sage minced
  • 1/2 tbsp fresh oregano minced
  • 3 cloves garlic minced
  • 1 lemon zested

Instructions
 

  • Preheat your oven to 425°F (220°C). Pat the 1 whole chicken dry with paper towels. Dry skin ensures a crispy, golden exterior.
    1 whole chicken
  • Combine the softened 1/2 cup butter with the 2 tsp kosher salt, 1 tsp black pepper, 1 tsp paprika, 1/2 tbsp fresh rosemary, 1/2 tbsp fresh thyme, 1 tbsp fresh tarragon, 1/2 tbsp fresh sage, 1/2 tbsp fresh oregano, 3 cloves garlic, and the zest of 1 lemon. Stir until combined.
    1/2 cup butter, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp paprika, 1/2 tbsp fresh rosemary, 1/2 tbsp fresh thyme, 1 tbsp fresh tarragon, 1/2 tbsp fresh sage, 1/2 tbsp fresh oregano, 3 cloves garlic, 1 lemon
  • Gently loosen the skin of the chicken by sliding your fingers under it, being careful not to tear it. Spread half of the softened butter under the skin. Rub remaining butter over the entire chicken, followed by the herb rub, ensuring even coverage.
  • Stuff the chicken cavity with the halved 1 lemon, smashed 4 garlic cloves, 1 small onion quarters, 3 sprigs fresh rosemary3 sprigs fresh thyme, and 2 sprigs fresh sage. Place the chicken facing up in a roasting pan.
    1 lemon, 4 garlic cloves, 1 small onion, 3 sprigs fresh rosemary, 3 sprigs fresh thyme, 2 sprigs fresh sage
  • Roast the chicken for 15 minutes at 425°F to crisp the skin. Lower the oven temperature to 375°F (190°C) and continue roasting for 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste the chicken with its juices halfway through roasting for extra moisture and flavor.
  • Remove the chicken from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute, keeping the meat tender.
Keyword Lemon Herb Roast Chicken, Roast Chicken