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lemon herb roasted chicken

(1 rating)
Heather_Greeson avatar
Blue Ribbon Recipe by
Heather Trice
@Heather_Greeson
Indianapolis, IN

This chicken comes out moist and juicy thanks to the fresh lemons inside. They also add a lovely citrus flavor. Checking the internal temperature will ensure you don't overcook and lose valuable juices.

Blue Ribbon Recipe

This is a fool-roof way to roast a chicken with a ton of flavor. Stuffing the cavity with fresh herbs and lemon means all their flavor permeates the meat. It's subtle but delicious. The skin is golden brown and crispy. Serve this lemon herb roasted chicken as a simple weeknight meal or as part of a lovely Sunday dinner.

— The Test Kitchen @kitchencrew
(1 rating)
yield 4 -6
prep time 15 Min
cook time 1 Hr 50 Min
method Roast

Ingredients For lemon herb roasted chicken

  • 1
    whole roasting chicken, 4-5 lb.
  • 1-2
    lemons, quartered
  • 3-5 sprig
    fresh rosemary
  • 3-5 sprig
    fresh thyme
  • 1/4 c
    softened butter
  • salt and pepper, to taste
  • dried rosemary and thyme if desired

How To Make lemon herb roasted chicken

Test Kitchen Tips
We highly recommend using a meat thermometer to check the meat's temperature. On top of the butter, we sprinkled about 1/2 teaspoon each of dried rosemary and thyme.
  • Drying a roasting chicken.
    1
    Preheat oven to 425 degrees. Rinse and pat dry your roasting chicken.
  • Seasoning the chicken with salt and pepper.
    2
    Season inside and out with a sprinkle of salt and pepper.
  • Herbs and lemon inserted into the chicken's cavity.
    3
    In the cavity, place your fresh herb sprigs and lemon quarters until full.
  • Softened butter spread over the chicken.
    4
    Rub the outside of the chicken with the softened butter. I will usually crumble some dried rosemary and thyme over this layer of butter as well.
  • Trussed chicken on a baking rack.
    5
    Place the chicken on a baking rack placed on a cookie sheet. Truss the legs and tuck the wings behind the neck area.
  • Chicken roasting in the oven.
    6
    Place the cookie sheet in the preheated oven. Bake at 425 degrees for 20-30 minutes. Then lower the temperature to 350 degrees and bake the chicken for 20 minutes per pound, checking before the last 20 minutes for internal temperature. Should reach 165 degrees. Once the chicken reaches 165 degrees internally, remove it from the oven and let rest for 20 minutes before serving.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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