Crisp & Juicy Garlic Herb Lemon Roasted Chicken Recipe Gets a Chef's Kiss Chicken Recipes Dinner Gluten-free Budget Recipes Mediterranean Diet Recipes

Is there anything better than sitting down to a dinner of juicy roasted chicken? Roasted chicken always gets a chef's kiss from me. Not only is it an economical dinner choice, but it's pretty simple to make. While the chicken roasts, you have time to make your favorite side dishes.

To make my special garlic herb lemon whole roasted chicken recipe, you will need the following ingredients: a whole roasting chicken, butter, olive oil, wine (or chicken stock or water), a lemon, a yellow onion, fresh garlic cloves, fresh parsley, fresh rosemary and fresh thyme. The gluten-free chicken bakes up in about one and a half hours in the oven. Your house will smell divine.

Any side dish would love to sit beside this juicy chicken. I love to serve this roasted chicken with my salt and pepper blistered green beans and my sage-infused mashed potatoes.

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Cuisine: American
Prep Time: 15 minutes
Cook Time: 90 minutes
Total Time: 1 hour and 45 minutes
Servings: 6

Ingredients

• 1 whole roasting chicken (4 to 5 pounds), at room temperature, giblets removed from the cavity
• 1/2 cup unsalted butter, softened
• 3 tablespoons olive oil
• 1/4 cup dry white wine, chicken stock or water
• 1 lemon, halved
• 1 small yellow onion, quartered
• 6 garlic cloves, peeled and smashed
• 10 springs fresh chopped parsley (stems set aside)
• 1 fresh whole rosemary sprig, leaves removed and twig set aside
• 1 bunch fresh thyme, stems removed and set aside

Helpful Products

• Butcher's Twine
• Paper Towels
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Salt and Pepper
• Food Processor
• Aluminum Foil
• Airtight Containers
• 13x9-inch Baking Pan
• Pepper Grinder
• Meat Thermometer

Recipe Notes

• Shred the leftovers for an incredible chicken salad, or use it in recipes calling for cooked chicken.

• If you don't have a roasting pan, the chicken should fit into a 13x9-inch baking pan.

• Store any leftover chicken in an airtight container in the fridge for up to four days.

Here's how to make it: 

1. Preheat the oven to 400 degrees F. Lightly grease a deep roasting pan.
2. Gently rinse the chicken under cold running water. Pat the outside dry with paper towels. Place chicken inside the roasting pan. Season the chicken cavity generously with salt and pepper.
3. Juice the lemon halves over the chicken and place the spent peels inside the chicken cavity, along with the discarded stems from herbs and half the onion you quartered. Set aside.
4. In the bowl of your food processor, blitz all the herbs to a small mince. Add the remaining onion and all the garlic. Blitz again to small mince. Remove into a bowl and add the softened butter. Season the mixture with additional salt and pepper and make a paste with the back of a fork.
5. Rub the softened flavored butter mixture under the skin of the chicken and all over the bird. Add any leftover herbed butter to the cavity.
6. Tie legs together with kitchen string. Add wine, stock or water to the pan.
7. Reduce oven temperature to 375 degrees F and roast for 20 minutes per pound until the internal temp reaches 165 degrees F. Baste every 20 to 30 minutes. Cover with foil if the top is browning too quickly, about 60 to 90 minutes, depending on the weight of the chicken.
8. Remove from the oven when done and allow to stand for 10 minutes before serving. Serve drizzled with pan juices.

Nutrition Facts Per Serving

Calories: 323

Total Fat: 26.9g

Saturated Fat: 12.5g

Cholesterol: 62mg

Sodium: 149mg

Total Carbohydrate: 16g

Dietary Fiber: 8.6g

Total Sugars: 1.3g

Protein: 9.1g

Vitamin D: 11mcg

Calcium: 259mg

Iron: 6mg

Potassium: 380mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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