Lemon and Herb Roasted Chicken

Written by
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 07/25/19
Whole Roasted Chicken With Herbs
Photo: Diana Rattray
  • Total: 95 mins
  • Prep: 15 mins
  • Cook: 80 mins
  • Yield: 4 servings

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. Gather the ingredients.

  2. Preheat oven to 350 F/180 C/Gas 4.

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

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

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

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

  7. Place chicken in a shallow roasting pan and roast for about 20 minutes per pound.

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

  9. Serve and enjoy!

Tip

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

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