Description

This Lemon Herb Roasted Chicken features a whole chicken marinated in a zesty lemon and fragrant herbs blend, roasted to perfection for a juicy and flavorful meal. With a crisp, golden skin and tender meat infused with fresh thyme, rosemary, parsley, garlic, and lemon, this dish is perfect for a comforting family dinner. Optional roasted vegetables like carrots, potatoes, or onions complement the chicken beautifully for a complete one-pan meal.

Ingredients

Scale

Chicken

1 whole chicken (4-5 pounds)

Marinade

1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
3 cloves garlic, minced
1 tablespoon fresh lemon zest
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon black pepper

Optional Vegetables

2 large carrots, chopped
3 medium potatoes, chopped
1 large onion, quartered

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Instructions

Preheat the oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough for roasting the chicken to achieve a crispy skin.
Prepare the chicken: Rinse the whole chicken under cold water, then pat it thoroughly dry with paper towels to help the skin crisp up during roasting.
Make the marinade: In a bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, salt, pepper, lemon zest, and finely chopped thyme, rosemary, and parsley to create a flavorful herb marinade.
Marinate the chicken: Rub the marinade all over the chicken, making sure to get some underneath the skin for maximum flavor infusion. Let the chicken marinate for at least 30 minutes to allow the flavors to penetrate.
Prepare the vegetables (optional): If using, chop carrots, potatoes, and onion, then arrange them around the chicken in a roasting pan, allowing the vegetables to roast in the chicken juices.
Roast the chicken: Place the chicken in the preheated oven and roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) when checked at the thickest part of the thigh.
Rest before carving: Remove the chicken from the oven and let it rest for 10-15 minutes to allow the juices to redistribute, ensuring moist and tender meat when carved.

Notes

For best results, use a meat thermometer to check the internal temperature of the chicken to avoid undercooking or overcooking.
Marinating the chicken overnight in the refrigerator can enhance the flavor even more.
Feel free to substitute or add other fresh herbs like sage or oregano depending on your preference.
If you prefer a crispier skin, you can broil the chicken for the last 3-5 minutes of cooking, watching carefully to avoid burning.
Make sure to let the chicken rest after roasting to keep it juicy.