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Amberly Vahn

Lemon Herb Roasted Whole Chicken

This Lemon Herb Roasted Whole Chicken is a delicious centerpiece for your holiday gatherings, featuring juicy meat infused with citrus and herbs.
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Resting Time 15 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 1 whole chicken (about 4-5 pounds)
  • 2 whole lemons, one sliced and one juiced
  • 4 Tbsp. unsalted butter, softened
  • 4 cloves garlic, minced
  • Fresh herbs (thyme, rosemary, parsley)
  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • Olive oil
  • Optional: additional herbs for garnish

Equipment

  • Oven
  • Roasting pan
  • Small bowl
  • Meat thermometer

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. Remove the chicken from its packaging and pat it dry with paper towels.
  3. In a small mixing bowl, combine softened butter, minced garlic, lemon juice, fresh herbs, salt, and pepper.
  4. Loosen the skin of the chicken, then spread the butter and herb mixture onto the meat under the skin.
  5. Place lemon slices inside the cavity of the chicken.
  6. Truss the chicken legs together with kitchen twine if you have it.
  7. Place the chicken breast-side up in the roasting pan, drizzle with olive oil, and sprinkle with salt and pepper.
  8. Roast for about 1 hour and 20 minutes or until the internal temperature reaches 165°F (74°C).
  9. Let the chicken rest for at least 15 minutes before carving.
  10. Carve and arrange on a platter, garnishing with extra herbs.

Notes

Letting the chicken rest after cooking is crucial for juicy meat.