Lemon and Herb Roasted Chicken

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 12/3/21
Whole Roasted Chicken With Herbs
Photo: Diana Rattray
Prep: 15 mins
Cook: 80 mins
Total: 95 mins
Servings: 4 servings
Nutrition Facts (per serving)
210 Calories
17g Fat
3g Carbs
11g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 210
% Daily Value*
Total Fat 17g 22%
Saturated Fat 9g 44%
Cholesterol 70mg 23%
Sodium 192mg 8%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 11g
Vitamin C 12mg 58%
Calcium 33mg 3%
Iron 1mg 8%
Potassium 197mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A roast chicken is wonderful for any family meal. It's a great main for celebratory occasions and the perfect go-to when you've exhausted all your weekly menus and are unsure of what to make for dinner. Our easy, delicious herby chicken is very juicy and yields a beautiful golden bird with crispy skin and tons of flavor. The outside of the chicken is coated with an herb-butter preparation featuring dried herbs, such as parsley, thyme, and rosemary, while the cavity is stuffed with onions, celery, and fresh parsley, which infuses the meat with fragrance and flavor from the inside. A few minutes of preparation and then the oven does most of the work; you simply need to baste the chicken on a few occasions to ensure it is properly moist while cooking.

To make this recipe, you don't need fancy equipment or ingredients, and most items on the list are likely staples in your kitchen. A trip to the store to select a plump, pink bird is all that you might need. If buying a fresh chicken, be mindful that the best-by date should be within three days of the purchase date (don't worry with frozen chickens, they have a longer shelf life). Check that the chicken is pink and the fatty parts are white or yellow. Avoid chickens that look dull and dry, or with gray fatty tissue. Lastly, for the best chicken, check that the breast size is considerably bigger compared to the thighs and that it bounces back right away when you press on its flesh. If possible, buy organic chicken. Though smaller in size, these are big on flavor. Avoid antibiotic-raised chicken or birds that feel too heavy for their size as these were most likely injected with water to make them heavier.

Use leftover chicken to make wraps, sandwiches, and salads. Mix shredded chicken with mustard and mayo for an easy sandwich, or add it to cooked pasta with pesto sauce for a quick lunch or dinner. Serve this delicious chicken with your favorite sides, such as roasted or mashed potatoes and green salad with a citrus vinaigrette, to serve a complete and wholesome meal.

Ingredients

  • 1 (4- to 5-pound) roasting chicken

  • 2 tablespoons lemon juice, from about 1/2 medium lemon

  • Salt,to taste

  • Freshly ground black pepper, to taste

  • 1 small onion, peeled and quartered

  • 1 celery rib, cut into chunks

  • 3 to 4 sprigs fresh parsley

  • 4 tablespoons unsalted butter, melted

  • 3 tablespoons fresh parsley, coarsely chopped

  • 1/4 teaspoon dried rosemary, crumbled

  • 1/2 teaspoon dried thyme

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 350 F/180 C/Gas 4. Rub inside of the chicken with lemon juice; sprinkle with salt and pepper.

  3. Add the onion quarters, celery, and a few sprigs of fresh 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 for about 20 minutes per pound. For a 4- to 5-pound chicken, it's 80 to 100 minutes, and the internal temperature should register at least 165 F on a meat thermometer inserted into the meaty part of the thigh away from the bone.

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

  8. Serve and enjoy.