This 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. It is perfect for family dinners and goes well with almost any side dish.
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.
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.