Yesss! 🍋🌿 Lemon Herb Roast Chicken is a fresh, zesty, and aromatic dish that tastes like it came straight from a farmhouse kitchen. It’s perfect for a cozy dinner or even a Sunday roast — simple to prep, yet packed with flavor.
🍋 Lemon Herb Roast Chicken Recipe
🕒 Time: 1.5 – 2 hours
🍽 Serves: 4–6 people
Ingredients:
- 1 whole chicken (about 3–4 lbs / 1.5–2 kg)
- 2 lemons (1 halved, 1 sliced or zested)
- 4–6 garlic cloves, smashed
- Fresh herbs (thyme, rosemary, parsley – or any combo)
- 3 tbsp olive oil or melted butter
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika (optional for color)
- 1 onion, quartered (optional – for flavor under the chicken)
- Veggies for roasting (like carrots, potatoes, etc.)
Instructions:
- Prep the Chicken:
Pat the chicken dry with paper towels. (This helps the skin crisp up.)
Season the cavity with salt and stuff with lemon halves, garlic, and some fresh herbs. - Make Lemon Herb Rub:
Mix olive oil, lemon zest or juice, salt, pepper, paprika, and chopped herbs. Rub it all over the chicken, under the skin too if you can. - Set the Roasting Pan:
Place onion and any veggies in the roasting pan as a bed for the chicken. Place the chicken breast-side up on top. - Roast:
Preheat oven to 425°F (220°C). Roast for 20 minutes, then reduce to 375°F (190°C) and cook for about 1 hour more (or until juices run clear and internal temp is 165°F/75°C).
Optional: baste occasionally with pan juices for extra flavor. - Rest & Serve:
Let it rest 10–15 minutes before carving. Squeeze extra lemon over the top if desired.
🍽️ Serving Ideas:
- Garlic mashed potatoes
- Roasted seasonal veggies
- A crisp green salad with vinaigrette
- Warm bread to mop up the lemony pan juices 🤤
Want a Mediterranean twist with olives and sun-dried tomatoes? Or a spicy peri peri lemon roast version? Say the word!
