• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • About
  • Contact Me

Beyond The Chicken Coop logo

menu icon
go to homepage
  • Recipe Index
  • About
  • Contact Me
search icon
Homepage link
  • Recipe Index
  • About
  • Contact Me
×
Home » Main Dish

Published: May 22, 2023 · Modified: Oct 13, 2024 by Kathy

Lemon Roasted Chicken

Jump to Recipe

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

Sliced roasted chicken on a plate.

Lemon roasted chicken features a delicious combination of tender, roasted chicken with a subtle hint of lemon and fragrant herbs, creating a deliciously comforting dish.

Serve lemon herb roasted chicken as a delicious main course for any special occasion or as a comforting family dinner.

Sliced whole chicken arranged on a plate with lemon and herbs.

Roasted chicken with seasoned butter

Lemon herb roasted chicken, made with butter and roasted whole, is a delightful and fulfilling dish. The chicken is succulent and tender, infused with a lovely combination of zesty lemon and aromatic herbs.

If you've ever been intimidated by roasting a whole chicken, I've got you covered with step-by-step directions and a recipe that produces a beautifully roasted chicken that is full of flavor.

The secret is the butter! It keeps the chicken from drying out while adding extra flavor!

Make this chicken your own by customizing the flavor by selecting your preferred herbs. During the roasting process, the butter, lemon, and herbs blend together, creating a flavorful sauce that forms at the bottom of the pan.

The tangy sauce that forms during the roasting process is perfect to drizzle over the chicken at the table, enhancing the taste of the chicken and adding an extra touch of appeal.

I love making this roasted chicken on the weekends and then saving the leftovers for the next couple of days. Slices of the cold chicken are perfect for adding to a Caesar Salad or adding to an Orzo Salad with Chicken.

Key ingredients

A whole raw chicken on a baking sheet with a lemon and fresh herbs.

This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.

  • Chicken - Select a 3-4 pound whole chicken
  • Butter - I use salted butter. You want soft, room-temperature butter that can easily be mixed with a spoon.
  • Lemon - Fresh lemon zest is used in the butter. I stuff the zested lemon into the gravity of the chicken. It adds a little extra flavor and juiciness. I also slice a lemon to act as a bed for the chicken to rest on while roasting. The lemon slices add to the sauce that's formed in the pan and the slices on the outer edges become a beautiful caramelized color. They are perfect for serving along with the chicken.
  • Herbs - I use fresh rosemary, thyme, and parsley. The herbs are chopped and added to the butter. I also like to stuff a few sprigs in the cavity of the chicken.
  • Garlic - Chopped garlic is added to the butter and a few cloves are added to the cavity of the chicken.

Step-by-step directions

In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.

  • Remove any giblets from the chicken cavity and pat the skin dry with a paper towel
  • Season inside and outside of chicken with salt and pepper
  • Combine butter, lemon zest, herbs and garlic together
  • Carefully separate the skin from the meat starting at the cavity. Move fingers around to form a small pocket. Be careful not to tear skin.
Separating the skin from the meat on a chicken.
Creating a pocket under the skin of a chicken.
  • Put part of the butter under the skin in the pocket. Rub it in so it evenly covers the pocket area
  • Quarter the lemon that was zested and place in cavity along with cloves of garlic and herb sprigs
  • Tie legs together with kitchen twine
Butter and herbs under the skin of a chicken.
Placing lemons in the cavity of a chicken.
  • Slice the remaining lemon and place in an ungreased baking dish
  • Place chicken on top of lemon slices
  • Rub the remaining butter on top of chicken
An unbaked chicken coated with butter.
Testing a baked chicken with a digital thermometer.
  • Cover loosely with foil and bake for 25 minutes in a 415°F oven
  • Remove foil and continue baking until fully cooked through. Test temperature by using an instant-read digital thermometer.
  • Cover chicken with foil and allow it to rest at room temperature for 10-15 minutes before slicing and serving
A baked chicken with lemons and herbs.

Recipe tips

  • Preparing the chicken: Make sure to pat the whole chicken dry with paper towels before roasting. Remove any giblets or excess fat from the cavity.
  • Roasting time: Cooking at 415°F will result in a quicker cooking time. As a general guideline, roast the chicken for about 20-25 minutes per pound (45-55 minutes per kg). However, it's important to use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh.
  • Resting: Allow the roasted chicken to rest for 10-15 minutes before carving. This allows the juices to redistribute and the meat to become more tender and juicy.
  • Adjusting: Remember to adjust the cooking time based on the size of the chicken and use a meat thermometer to ensure it is fully cooked.

Variations

  • Feel free to change out the herbs using as many or as few as you'd like
  • The garlic and the herbs turn very dark on the roasted chicken. However, they aren't burnt and offer a lot of flavor. If you'd prefer just golden skin, cut the butter mixture in half and only place the butter under the skin. Rub a small amount of olive oil over the skin instead of the butter. Bake as directed.
  • Replace the lemon with an orange. Use the zest in the butter and line the baking dish with orange slices.

Frequently asked questions

How do I know when the chicken is fully cooked?


To determine if the chicken is fully cooked, there are a few reliable methods you can use:
Meat thermometer: The most accurate way to check if the chicken is done is by using a meat thermometer. Insert the thermometer into the thickest part of the thigh without touching the bone. The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C). This ensures that it is fully cooked and eliminates any risk of foodborne illness.
Visual cues: If you don't have a meat thermometer, you can rely on visual cues. A properly cooked chicken should have golden brown skin, and the juices running out of the thigh should be clear, not pink. Additionally, the meat should be opaque throughout, with no traces of raw or pink flesh.
Wiggle the leg joint: Another method is to wiggle the leg joint gently. If the leg moves easily and the meat is tender, it is likely cooked. Undercooked chicken tends to be tougher and more resistant to movement.

How long should I let the roasted chicken rest before carving?

It is recommended to let the roasted chicken rest for about 10 to 15 minutes before carving. Resting allows the juices within the chicken to redistribute and settle, resulting in more tender and flavorful meat. During this resting period, cover the chicken loosely with foil to keep it warm. This short waiting time will greatly enhance the overall texture and taste of the roasted chicken.

Serving suggestions

Serve with any of your favorite side dishes. Some of our favorites include:

  • Baked Mashed Potatoes
  • Green Beans with Almonds
  • Simple Orzo Pasta
  • Marinated Cucumbers and Onions

More delicious ways to cook chicken

  • Chicken Thighs Cooked in a Cast Iron Skillet
  • Chicken and Rice Skillet Dinner
  • Sheet Pan Dinner with Chicken, Beans, and Potatoes
  • Grilled Beer Can Chicken
  • Grilled Honey Lemon Chicken
Pouring a butter sauce over roasted chicken.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my delicious chicken recipes!

  • Pecan Crusted Chicken breast on a white plate with a salad.
    Pecan Crusted Chicken
  • Creamy Tuscan Chicken with spinach and tomatoes on a white plate.
    Creamy Tuscan Chicken
  • Blackened Chicken Alfredo in a white bowl.
    Blackened Chicken Alfredo
  • Baked Chicken Legs on a white platter.
    Baked Chicken Legs
Sliced whole chicken arranged on a plate with lemon and herbs.

Lemon Roasted Chicken

Kathy Berget
Delicious whole roasted chicken flavored with butter, lemon and fresh herbs.
5 from 14 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 15 minutes mins
Cook Time 1 hour hr 10 minutes mins
Resting Time 10 minutes mins
Total Time 1 hour hr 35 minutes mins
Course Main Dish
Cuisine American
Servings 1 chicken
Calories 799 kcal

Equipment

  • Glass Baking Dish 7x11 (or any size baking dish that will hold your chicken)
  • Zester
  • Kitchen Twine
  • Digital Meat Thermometer
Prevent your screen from going dark

Ingredients
 
 

  • 4 pound chicken (whole)
  • ½ teaspoon salt
  • ½ teaspoon pepper

Butter

  • 8 tablespoons salted butter (one stick)
  • 2 teaspoons garlic (finely chopped)
  • 1 tablespoon chopped Italian parsley
  • 2 teaspoons chopped rosemary
  • 2 teaspoons chopped thyme
  • 1 lemon (zested and quartered)

For the Chicken

  • 1 sprigs fresh rosemary, parsley and thyme
  • 1 lemon (sliced)
  • 2 cloves garlic

Instructions
 

  • Preheat oven to 415°F
  • Remove any giblets in the cavity of the chicken. Pat chicken dry with a paper towel.
    4 pound chicken
  • Sprinkle inside and outside of chicken with salt and pepper
    ½ teaspoon salt, ½ teaspoon pepper

Butter

  • Combine softened butter with lemon zest, chopped herbs and chopped garlic
    8 tablespoons salted butter, 2 teaspoons garlic, 1 tablespoon chopped Italian parsley, 2 teaspoons chopped rosemary, 2 teaspoons chopped thyme, 1 lemon

Chicken

  • Gently take two fingers and loosen skin from the meat beginning near the cavity. Work fingers around making a pocket between the skin and the meat.
  • Take a few tablespoons of the prepared butter and place under skin. Gently massage the top of the skin to distribute the butter in an even layer. (see photos above)
  • Take zested lemon and slice into quarters. Place in cavity of chicken. Add the whole cloves of garlic and sprigs of herbs.
    1 sprigs fresh rosemary, parsley and thyme, 2 cloves garlic
  • Pull legs together to the center and tie together with twine
  • Place lemon slices on the bottom of an ungreased baking dish. Place chicken on top of lemons, breast side up.
    1 lemon
  • Rub remaining butter over the surface of the chicken, covering breast, thighs, legs and wings. You don't need to worry about the bottom side.
  • Loosely cover chicken with foil
  • Bake covered for 25 minutes. Remove foil and continue baking until chicken is fully cooked and reaches an internal temperature of 165°F, about 45 additional minutes.
  • Remove from oven and lightly tent with foil. Allow chicken to rest for 10-15 minutes before slicing.
  • Pour any drippings in the bottom of the pan into a small pitcher. Pour over sliced chicken, if desired.

Notes

  • Any size of chicken will work for this recipe. Most chickens vary in size from 3-5 pounds. The cooking time will vary depending on the size. 
  • Remember to adjust the cooking time based on the size of the chicken and use a meat thermometer to ensure it is fully cooked.
 
Variations
    • Feel free to change out the herbs using as many or as few as you'd like
    • The garlic and the herbs turn very dark on the roasted chicken. However, they aren't burnt and offer a lot of flavor. If you'd prefer just golden skin, cut the butter mixture in half and only place the butter under the skin. Rub a small amount of olive oil over the skin instead of the butter. Bake as directed.
    • Replace the lemon with an orange. Use the zest in the butter and line the baking dish with orange slices.

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Calories: 799kcalCarbohydrates: 4gProtein: 57gFat: 61gSaturated Fat: 23gPolyunsaturated Fat: 10gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 267mgSodium: 527mgPotassium: 644mgFiber: 1gSugar: 1gVitamin A: 988IUVitamin C: 27mgCalcium: 55mgIron: 3mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

More Main Dish

  • Prosciutto Pasta in a skillet.
    Prosciutto Pasta
  • A ladle filled with crock pot spaghetti sauce.
    Crock Pot Spaghetti Sauce
  • Baked Flatbread Pizza topped with mushrooms, pepperoni, and olives.
    Flatbread Pizza
  • Wedges of Chicken Bacon Ranch Quesadillas on a white piece of parchment paper.
    Chicken Bacon Ranch Quesadillas

Reader Interactions

5 from 14 votes (14 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

The author holding a chicken.

I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

More about me →

Grilling Time

  • Skewered shrimp on a plate.
    Honey Lime Shrimp
  • Grilled ribs on a bed of lettuce.
    Smoked Baby Back Ribs
  • Garlic Parmesan Chicken Skewers on a white dinner plate.
    Garlic Parmesan Chicken Skewers
  • Grilled chicken thighs on a white plate.
    Italian Dressing Chicken
  • Flatbread rounds on a brown paper bag.
    Grilled Flatbread
  • Grilled lemon chicken breast on a plate with baby potatoes and a green salad.
    Honey Lemon Chicken
  • A glass jar filled with an orange glaze with jalapenos.
    Jalapeno Apricot Sauce
  • A whole chicken on a can of beer on the grill.
    Beer Can Chicken on Grill

Popular Recipes

  • A single muffin topped with a crumbly topping on a plate.
    Banana Oatmeal Muffins
  • Breakfast sausage cooked in the oven.
    Breakfast Sausage in Oven
  • Crispy fish fillets topped with lemon wedges.
    Pan Fried Walleye
  • Gravy pouring over a pile of mashed potatoes.
    Homemade Brown Gravy
  • Crispy fish cakes on a white platter with lemon wedges.
    Fish Cakes
  • Pasta twirled around a fork and in a large white bowl.
    Garlic Butter Pasta

Cookbooks

Two cookbooks piled on a counter.

Featured In...

Beyond the Chicken Coop recipes have been featured in many different sites.

Footer

↑ back to top

Beyond the Chicken Coop recipes have been featured in many different sites.

About

  • Privacy Policy
  • Accessibility Statement
  • Disclosure Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2025 Beyond the Chicken Coop LLC ®

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.