Simple Lemon Herb Roasted Chicken
This recipe for lemon herb roasted chicken is incredibly easy and delivers a flavorful, juicy bird every time. Perfect for a weeknight dinner or a special occasion, it's a classic that never disappoints.
- ⏱ 75 min
- 📊 easy
- 🍽 Family
Ingredients
- 1 (about 3-4 lbs) Whole chicken
- 1, quartered Lemon
- 3 sprigs Fresh rosemary
- 3 sprigs Fresh thyme
- 4, smashed Garlic cloves
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
Instructions
- Preheat your oven to 200C (400F).
- Remove giblets from the chicken cavity and pat the chicken dry inside and out with paper towels.
- Place the chicken in a roasting pan. Stuff the cavity with the lemon quarters, rosemary sprigs, thyme sprigs, and smashed garlic cloves.
- Drizzle the chicken with olive oil and season generously with salt and black pepper all over.
- Roast the chicken for 60-75 minutes, or until the internal temperature reaches 75C (165F) in the thickest part of the thigh and the juices run clear.
- Baste the chicken with its own juices halfway through cooking if desired.
- Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
- Carve the chicken and serve hot.
💡 Chef's tip
For a crispier skin, pat the chicken completely dry with paper towels before seasoning and roasting.
Nutrition (per serving)
- Calories: Approx. 400 per serving
- Protein: Approx. 40g per serving
- Carbs: Approx. 2g per serving
- Fat: Approx. 25g per serving
