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Lemon Herb Roasted Chicken

Updated: Oct 23, 2020

This roast chicken is a foolproof and fantastic main dish. It's versatile enough for a weeknight dinner or weekend dinner party. Left overs ( if any ) can be used in a tossed garden salad for a light healthy lunch, Simple and delicious, this perfectly roasted, moist, flavorful delicious chicken can be made with just a few fresh ingredients.


2 tablespoons unsalted butter, softened

5 garlic cloves, 1 minced

1/2 teaspoon minced rosemary plus 2 rosemary sprigs

1/2 teaspoon minced thyme plus 2 thyme sprigs

3 fresh bay leaves

1/2 teaspoon finely grated lemon zest

Salt and freshly ground pepper

One 4-pound chicken, at room temperature

1 large onion, cut into 8 wedges

1 lemon, cut crosswise into 8 rounds

1/2 cup white wine


Preheat the oven to 425; and position a rack in the lower third of the oven.

In a bowl, mix the butter with the minced garlic, minced herbs and the lemon zest and season with salt and pepper.

Pat the chicken dry. Rub half of the herb butter under the skin and the rest over the chicken; season with salt and pepper.

Set the chicken breast-side-up on a rack in a roasting pan. Scatter the onion, lemon, garlic cloves and herb sprigs, fresh bay leaves and add 1/2 cup of white wine

Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.

Using tongs, turn the chicken breast-side-up.

Add another 1/2 cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175

Tilt the chicken to drain the cavity juices into the pan; transfer the bird to a cutting board.

Remove the rack from the pan and spoon off the fat. Set the pan over high heat. Add the stock and cook, scraping up any browned bits.

Press the lemon to release the juices.

Carve the chicken and pass the chicken juice at the table.


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