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.
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
Ingredients
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
How to make it
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.
- Put part of the butter under the skin in the pocket. Massage it in so it is evenly covering 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
- 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
- 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
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
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.
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 a 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:
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
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!
Lemon Roasted Chicken
Equipment
- Glass Baking Dish 7x11 (or any size baking dish that will hold your chicken)
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 pepper½ teaspoon salt, ½ teaspoon pepper
Butter
- Combine softened butter with lemon zest, chopped herbs and chopped garlic8 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 losen 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.
-
- 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.
Leave a Reply