Lemon Herb Roasted Chicken (Printable Version)

Tender roasted chicken paired with herbed potatoes and bright lemon notes for a flavorful meal.

# What You'll Need:

→ Chicken

01 - 1 whole chicken, 4 pounds, giblets removed
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - 1/2 teaspoon freshly ground black pepper

→ Marinade and Aromatics

05 - 2 lemons, 1 zested and juiced, 1 sliced
06 - 4 garlic cloves, minced
07 - 2 tablespoons fresh rosemary, chopped
08 - 2 tablespoons fresh thyme, chopped
09 - 1 tablespoon fresh parsley, chopped

→ Vegetables

10 - 2 pounds baby potatoes, halved
11 - 1 large yellow onion, cut into wedges
12 - 2 tablespoons olive oil
13 - 1 teaspoon salt
14 - 1/2 teaspoon black pepper

→ Garnish

15 - Fresh parsley, chopped
16 - Lemon wedges

# How-To Steps:

01 - Preheat oven to 425°F.
02 - In a small bowl, combine olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, parsley, salt, and pepper.
03 - Pat chicken dry with paper towels. Rub marinade generously over and inside the chicken. Stuff cavity with lemon slices and additional herb sprigs if desired.
04 - In a large roasting pan, toss potatoes and onion with olive oil, salt, and pepper. Spread evenly in pan.
05 - Place chicken breast-side up on top of vegetables. Tie legs together with kitchen twine for even cooking.
06 - Roast for 65 to 75 minutes until chicken juices run clear and thermometer inserted into thickest part of thigh reads 165°F.
07 - Let chicken rest for 10 minutes before carving. Serve with roasted potatoes. Garnish with fresh parsley and lemon wedges.

# Tips for Success:

01 -
  • The whole bird roasts in under 90 minutes, leaving you plenty of time to set a beautiful table and actually enjoy your guests.
  • Those caramelized potatoes absorb all the chicken drippings and become so golden and crispy, they steal the show.
  • Fresh herbs and lemon make it feel fancy, but honestly, it's forgiving enough that nothing can really go wrong.
02 -
  • Pat that chicken dry or the skin will steam instead of crisp, which would be the biggest disappointment of your evening.
  • Don't skip the resting period at the end because the juices redistribute through the meat and make every bite more tender.
03 -
  • Marinate the whole chicken for up to 12 hours in the refrigerator if you have the time, which deepens the flavor so noticeably that it's worth planning ahead.
  • Use a meat thermometer inserted into the thickest part of the thigh because it's the fastest way to know you're done and removes all the guesswork and anxiety.
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