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Herb-Roasted Lemon Chicken

Herb-Roasted Lemon Chicken That Will Brighten Your Dinner

This Herb-Roasted Lemon Chicken is a family-friendly delight with vibrant flavors, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Marinating Time 30 minutes
Total Time 2 hours
Servings: 6 pieces
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 whole Chicken (3-4 lbs) Integrity is key here!
  • 3 Lemons Consider swapping for oranges or limes.
  • 1/2 cup Butter (Unsalted) Avoid margarine for best results.
For the Marinade
  • 1/4 cup Fresh Herbs (Rosemary, Thyme, Parsley) Dried herbs can be substituted.
  • 4-5 cloves Garlic Fresh is best for flavor.
  • 1/4 cup Olive Oil Avocado oil can be used as a substitute.
  • to taste Salt Adjust according to your taste.
  • to taste Black Pepper Adjust according to your taste.
For the Vegetables
  • 1 large Onion Shallots work as a suitable alternative.
  • 2-3 medium Carrots Can be replaced with any blended root vegetable.
  • 1 lb Potatoes (small or medium) Opt for waxy potatoes for best results.

Equipment

  • Roasting pan
  • Blender
  • cutting board
  • knife

Method
 

Step-by-Step Instructions
  1. Prepare the Chicken: Clean and dry the whole chicken, removing giblets. Let it rest.
  2. Make the Herb-Lemon Marinade: Blend fresh herbs, garlic, juice of two lemons, olive oil, salt, and pepper until smooth.
  3. Marinate the Chicken: Coat chicken inside and out with the marinade, refrigerate for at least 30 minutes.
  4. Prepare the Vegetables: Chop onion, carrots, and potatoes into even pieces and place in a roasting pan.
  5. Arrange Chicken and Vegetables: Place marinated chicken atop veggies, halve lemons and place inside cavity. Preheat oven to 400°F (200°C).
  6. Roast the Chicken: Roast for 1 hour to 1 hour 15 minutes until internal temperature reaches 165°F (74°C).
  7. Baste and Rotate: Baste the chicken halfway through cooking with pan juices.
  8. Rest the Chicken: Allow the chicken to rest for 10-15 minutes before carving.
  9. Carve and Serve: Carve chicken into pieces, serve alongside roasted vegetables.

Nutrition

Serving: 4ozCalories: 350kcalCarbohydrates: 18gProtein: 30gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 500mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

For added moisture, place butter under the skin. Baste every 20 minutes and let the chicken rest for 10-15 minutes before carving.

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