Simple Lemon Herb Roasted Chicken
A classic, juicy roasted chicken that makes a perfect centerpiece for your weekly family dinner.
dailyrecipesbook.comThere is nothing quite like the smell of a lemon herb chicken roasting in the oven on a busy weeknight. It is the kind of meal that makes the whole house feel cozy and inviting, and it is simple enough to put together even when you are short on time.
My biggest tip for this recipe is to make sure you pat the chicken skin completely dry before adding the butter and herbs. This extra step is the secret to getting that beautiful golden crisp on the outside while keeping the meat tender on the inside.
Ingredients
- 1 whole chicken, about 4 pounds
- 3 tablespoons unsalted butter, softened
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 3 cloves garlic, minced
- 1 large lemon, cut into wedges
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit.
- 2
Pat the chicken dry with paper towels and place it in a large roasting pan.
- 3
In a small bowl, mix together the softened butter, lemon juice, rosemary, thyme, garlic, salt, and pepper.
- 4
Rub the butter mixture all over the chicken, making sure to get some under the skin of the breast area.
- 5
Stuff the lemon wedges inside the cavity of the chicken.
- 6
Roast the chicken in the oven for about 60 to 75 minutes, or until the juices run clear and a meat thermometer reads 165 degrees Fahrenheit in the thickest part of the thigh.
- 7
Remove the chicken from the oven and let it rest for at least 15 minutes before carving to keep it nice and juicy.
๐ก Tips
Store any leftovers in an airtight container in the fridge for up to three days. You can shred the cold meat to use in salads or wraps for an easy lunch the next day.
Made this recipe? Let us know how it went.
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