Recipe Card
How I Finally Nailed Lemon Herb Roasted Chicken at Home
- Prep
- 15 min
- Cook
- 90 min
- Total
- 120 min
- Serves
- 4
- Calories
- 784 kcal
- Carbs
- 7.00 g
Ingredients
- 1 5-poundwhole chicken (thawed and giblets removed)
- 2 mediumyellow onions (peeled and quartered)
- 2 largelemons (quartered)
- 2 headsgarlic (cut into halves crosswise)
- 2 sprigsfresh rosemary
- 2 sprigsfresh thyme
- —Salt and pepper
- 1 cupchicken broth or water (for the pan)
- 8 tablespoonsunsalted butter (melted)
- 5 clovesgarlic (minced)
- 1 teaspoonfresh rosemary leaves (finely chopped)
- 2 teaspoonsfresh thyme leaves
- 2 largelemons (zest)
- 2 teaspoonsKosher salt
- ½ teaspoonground black pepper
Instructions
- 1
Let the chicken sit on the counter for 20 to 30 minutes to come to room temperature.
- 2
Preheat oven to 425 degrees F and position the rack in the lower third.
- 3
Combine melted butter with minced garlic, chopped rosemary, thyme leaves, lemon zest, Kosher salt, and black pepper. Set aside.
- 4
Pat the chicken dry, then season under the skin with half of the prepared butter.
- 5
Stuff the cavity with 1 quartered lemon, 1 quartered onion, 1 halved head of garlic, and herb sprigs.
- 6
Tie chicken legs and tuck wings under the back.
- 7
Arrange remaining onions, garlic, lemons, and herbs in a roasting pan. Place the chicken on top.
- 8
Rub the remaining butter on the chicken and season the exterior.
- 9
Add chicken broth or water to the bottom of the pan.
- 10
Roast for 1 hour and 30 minutes or until the internal temperature reaches 165 degrees F. Rest for 15 minutes before carving.