Lemon and Herb Roasted Chicken

By Diana Rattray

Updated 07/24/18

Whole Roasted Chicken With Herbs
Photo: Diana Rattray
Ratings (19)
  • Total: 95 mins
  • Prep: 15 mins
  • Cook: 80 mins
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
1448 Calories
87g Fat
6g Carbs
150g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

It doesn't get much easier than a roast chicken for dinner, and this recipe is an excellent choice. The chicken is roasted to perfection with a lemony herb and butter rub.

Ingredients

  • 1 roasting chicken, about 4 to 5 pounds
  • Juice of 1/2 lemon
  • Salt and pepper to taste
  • 1 small onion, peeled and quartered
  • 1 rib celery, cut into large chunks
  • Few sprigs fresh parsley
  • 4 tablespoons melted butter
  • 3 tablespoons coarsely chopped fresh parsley
  • 1/4 teaspoon dried rosemary, crumbled
  • 1/2 teaspoon dried leaf thyme

Steps to Make It

  1. Preheat oven to 350 F (180 C/Gas 4).

  2. Rub inside of chicken with lemon juice; sprinkle with salt and pepper.

  3. Add the onion quarters, celery, and a few sprigs of parsley to chicken cavity.

  4. Combine the melted butter with the chopped parsley, rosemary, and thyme.

  5. Brush some of the butter mixture over the chicken.

  6. Place chicken in a shallow roasting pan and roast at 350 F for about 20 minutes per pound.

  7. Baste with melted butter and herb mixture several times.

Internal temperature should register at least 165 F on a meat thermometer inserted into the meaty part of the thigh.