My Lemon And Herb Roasted Chicken is super juicy, flavourful, and delicious, with an incredibly crispy skin. Seasoned with fresh herbs, butter, lemon and garlic and roasted in the oven until crispy and golden brown.
Lemon And Herb Roasted Chicken
My family really enjoy this chicken, I mean, who doesn't? It is SUPER flavorful and tasty, I also love to make it on special occasions with Roasted Green Beans and Carrots. They go so well together.
Now, let me tell you what I did to make this chicken so juicy and delicious:
I seasoned under the chicken skin generously with butter, fresh Thyme parsley and Rosemary; this is an important step because it actually prevents the chicken from getting dry.
I stuffed the chicken cavity with lots of lemon slices, onion, garlic and more fresh Rosemary. This step is also very important. It adds moisture and incredibly aromatic citrus flavors.
Roasting the chicken is the key to moist and juicy chicken; after roasting so many chickens, I found that the best technique ever to roast a chicken without getting dry is to roast it at 180C / 350F for an hour or so until it is fully cooked, then broil for 10-15 minutes just until the skin is crispy.
This way I ensure a juicy skin from the inside and a crispy skin on the outside.
Ingredients
Chicken: I used a whole chicken about 2kg chicken.
Herbs: I used fresh thyme, rosemary and parsley.
Butter: I used melted unsalted butter.
Seasonings: I used just salt and ground black pepper.
For Chicken Cavity Stuffing: I used lemon slices, onion, garlic and fresh rosemary.
How To Make Lemon And Herb Roasted Chicken
Preheat the oven to 180C / 350F.
Prepare the chicken: First thing to do is to clean the chicken and pat with a kitchen towel; also, make sure there is not any water in the chicken cavity.
Loosen The Chicken Skin: Slide your finger underneath the chicken skin to loosen it be careful not to tear it. Loosening the chicken skin will allow you to put the dressing underneath the skin to maximize the flavour.
Pro Tip: Also, to get under the skin easily, you can carefully insert a small spoon under the skin to make pockets to stuff the butter.
Make The Herb Butter: Combine the butter, rosemary, thyme and chopped parsley, salt and pepper well then spread the mixture thoroughly under the chicken skin. Keep some for covering the skin as well.
Stuff The Chicken: Stuff the chicken cavity with the lemon slices, onion, garlic and rosemary then tie the chicken legs with a string.
Prepare The Chicken For Roasting: Put the chicken in an oven dish and add around it the other half of lemon slices and onion slices then pour the water inside the oven dish. After that, drizzle the dressing on top of the chicken and all around it.
Roasting The Chicken: Roast the chicken for about an hour to an hour and a half; my chicken took exactly one hour and twenty minutes on my oven until fully roasted.
Pro Tip: The cooking time may vary from one oven to another and also to the weight of the chicken; mine was 2kg.
Pro Tip: I prefer to use a meat thermometer in a tick part of the chicken to make sure it is done. The thermometer must record 165 F.
Broiling The Chicken: Broil the chicken for 5-10 minutes until it becomes golden brown and has a crispy skin.
Pro Tip: Broiling the chicken is an extra step to achieve a crispy skin. You may skip it if you want.
Serving The Chicken: I recommend serving once it has done.
Expert Tips
- Every 10-20 minutes, use a spoon to pour the cooking butter into the baking dish over the chicken to keep it moist.
- If you like, you can use chicken broth or chicken stock instead of water.
How To Serve This Dish?
You can serve this dish with mashed potato, green salad or one of my side dish recipes below.
- Green Beans With Parmesan Cheese
- Spicy Roasted Cauliflower Recipe
- Creamy Avocado Sauce Pasta
More Chicken Recipes
- Mediterranean Chicken And Vegetables For Dinner
- Baked Chicken Thighs With Honey And Garlic
- Butter Garlic Chicken Breast Recipe
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Lemon And Herb Roasted Chicken
Ingredients
- 2 kg whole chicken
- ½ cup butter , melted
- 2 spring fresh thyme
- 2 spring fresh rosemary
- ¼ cup parsley ,chopped
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup water
Add Around and under the chicken
- 1 lemon , sliced
- 1 onion , sliced
To stuff the chicken
- 1 spring fresh rosemary
- 1 onion , sliced
- 1 lemon , sliced
- 1 clove garlic , crushed
Instructions
- Preheat the oven to 180C / 350F.
- The first thing to do is to clean the chicken and pat with a kitchen towel; also, make sure there is not any water in the chicken cavity.2 kg whole chicken
- Slide your finger underneath the chicken skin to loosen it be careful not to tear it. Loosening the chicken skin will allow you to put the butter underneath the skin to maximize the flavour.
- Combine the butter, rosemary, thyme and chopped parsley, salt and pepper well then spread the mixture thoroughly under the chicken skin. Keep some for covering the skin as well.½ cup butter, 2 spring fresh thyme, 2 spring fresh rosemary, ¼ cup parsley, ¼ teaspoon salt, ¼ teaspoon ground black pepper
- Stuff the chicken cavity with the lemon slices, onion, garlic and rosemary then tie the chicken legs with a string.1 lemon, 1 onion, 1 spring fresh rosemary, 1 clove garlic
- Put the chicken in an oven dish and add around it the other half of lemon slices and onion slices then pour the water or broth inside the oven dish.1 cup water, 1 onion, 1 lemon
- After that, drizzle the dressing on top of the chicken and all around it.
- Roast the chicken for about an hour to an hour and a half; it took one hour and twenty minutes on my oven until fully roasted.
- Broil the chicken for 5-10 minutes until it becomes golden brown and has a crispy skin.
Notes
- I prefer to use a meat thermometer in a tick part of the chicken to make sure it is done. The thermometer must record 165 F.
- The cooking time may vary from one oven to another and also to the weight of the chicken; mine was 2kg, and it took exactly one hour and twenty minutes in my oven until fully roasted.
- Every 10-20 minutes use a spoon to pour the cooking butter in the baking dish over the chicken to keep it moist.
- If you like, you can use chicken broth or chicken stock instead of water.
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