Lemon Herb Roast Chicken is a simple, elegant dish where juicy chicken gets infused with the bright flavors of lemon, garlic, and fresh herbs. Crispy skin, tender meat, and an irresistible pan sauce—it’s perfect for Sunday dinners or any time you want a cozy, flavorful meal. 🍋🌿🍗
🕒 Time: 1.5 hours
🍽 Serves:** 4–6
🧄 Ingredients:
- 1 whole chicken (about 1.5–2 kg / 3.5–4.5 lbs)
- 2 lemons (1 sliced, 1 juiced)
- 4–5 garlic cloves (smashed)
- A handful of fresh herbs (thyme, rosemary, parsley—mix or match)
- 3 tbsp olive oil or melted butter
- Salt & black pepper to taste
- 1 onion (quartered, optional for roasting base)
- 1/2 cup chicken broth or white wine (optional for pan sauce)
🔪 Instructions:
- Prep the Chicken:
Preheat oven to 200°C (400°F). Pat the chicken dry with paper towels. Place it on a roasting rack or in a baking dish. - Season:
Stuff the cavity with sliced lemon, garlic cloves, and a few sprigs of herbs.
Mix olive oil (or butter), lemon juice, chopped herbs, salt, and pepper. Rub this mixture all over the chicken, including under the skin if possible. - Optional Base:
Place onion quarters in the bottom of the pan with a splash of broth or wine to keep things juicy and add flavor. - Roast:
Roast uncovered for about 1 hour 15 minutes, or until the internal temperature in the thickest part of the thigh reaches 75°C (165°F).
Baste with pan juices halfway through for extra flavor and color. - Rest:
Let the chicken rest for 10–15 minutes before carving so the juices redistribute. - Serve:
Serve with roasted veggies, mashed potatoes, or a fresh salad. Spoon some of the lemony pan juices over the top—perfection!
💡 Tips:
- Want extra crispy skin? Crank up the oven to 220°C (425°F) for the last 10 minutes.
- Add baby potatoes or carrots to the pan for a one-pan roast dinner.
- No fresh herbs? Dried thyme or Italian seasoning works in a pinch.
Would you like a version using just chicken thighs or drumsticks instead of whole chicken?
