Description
This Lemon Herb Roasted Chicken recipe features a whole chicken marinated in a vibrant blend of fresh lemon juice, garlic, and aromatic herbs, then roasted to juicy perfection. Ideal for a comforting family dinner, the recipe includes optional vegetables like carrots, potatoes, and onions, making it a complete, flavorful one-pan meal.
Ingredients
Scale
Chicken and Marinade
- 1 whole chicken (4-5 pounds)
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon lemon zest
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh parsley, chopped
Optional Vegetables
- 2 large carrots, peeled and chopped
- 3 medium potatoes, chopped
- 1 large onion, quartered
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to ensure it’s fully heated before roasting the chicken.
- Prepare the chicken: Rinse the whole chicken under cold water and pat it thoroughly dry with paper towels to help the skin crisp up during roasting.
- Make the marinade: In a bowl, whisk together extra virgin olive oil, fresh lemon juice, minced garlic, salt, pepper, lemon zest, and chopped fresh thyme, rosemary, and parsley until well combined.
- Marinate the chicken: Rub the marinade all over the chicken, making sure to get underneath the skin for maximum flavor infusion. Let the chicken marinade for at least 30 minutes for the best taste.
- Prepare vegetables (optional): If using, chop carrots, potatoes, and onion, then arrange them around the chicken in a roasting pan to roast alongside.
- Roast the chicken: Place the chicken in the oven and roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) when measured at the thickest part of the thigh.
- Rest before carving: Remove the chicken from the oven and let it rest for 10 to 15 minutes to allow the juices to redistribute, ensuring moist and tender meat. Carve and serve.
Notes
- Allowing the chicken to marinate under the skin enhances flavor and juiciness.
- Using a meat thermometer guarantees the chicken is safely cooked but not overdone.
- Resting the chicken before carving keeps the meat moist.
- Vegetables can be varied based on preference; root vegetables work best for roasting.
- For crispier skin, pat the chicken very dry before applying the marinade.
