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Classic Lemon Herb Roast Chicken

This classic roast chicken delivers a crispy, golden skin, juicy meat, and a bright, herby aroma from fresh lemon, thyme, and rosemary. It’s simple enough for a weeknight but elegant enough for entertaining. With a few pantry staples and a straightforward roasting method, you’ll have a comforting, flavorful centerpiece that pairs beautifully with roasted vegetables or a simple green salad.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 1.0 whole bone-in, skin-on chicken (about 4 to 4.5 pounds)
  • 2 tbsp olive oil
  • 1 lemon, zested and juiced
  • 4 garlic cloves crushed or minced
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh rosemary, chopped
  • 1 tsp salt, plus more to taste
  • 1/2 tsp freshly ground black pepper
  • 1 medium onion, cut into wedges (optional for roasting alongside)
  • 1 lemon sliced into rounds (for roasting under the chicken or aromatics)
  • optional vegetables like carrots, potatoes, or Brussels sprouts for roasting around the chicken

Instructions
 

  • Gather your ingredients and preheat the oven to 425°F (220°C). Pat the chicken dry with paper towels; this helps the skin get beautifully crisp.
  • Tuck the wings behind the chicken and place the chicken breast-side up in a roasting pan or on a rack set in a pan. This arrangement promotes even browning.
  • In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper. This herb-lemon mixture will flavor both the skin and the meat.
  • Carefully loosen the skin over the breast with your fingers, taking care not to tear it. Rub a portion of the herb mixture directly onto the meat under the skin. The rest goes on the skin.
  • If you’re using aromatics, scatter onion wedges and lemon slices in the pan and around the chicken. They’ll perfume the roasting air and can be served alongside as a tasty side.
  • Roast the chicken for about 60 to 75 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and the juices run clear when you pierce the thigh. If the skin browns too quickly, tent loosely with foil and continue roasting.
  • About halfway through roasting, baste the chicken with its pan juices to keep the meat moist and the skin glossy. This step isn’t strictly necessary but adds flavor and moisture.
  • Remove the chicken from the oven and let it rest for 10 to 15 minutes before carving. Resting helps the juices redistribute, ensuring every bite is juicy.
  • Carve and serve with the roasted aromatics and any pan juices. The lemony, herby notes pair beautifully with simple sides like roasted vegetables, mashed potatoes, or a bright salad.