Lemon Herb Roast Chicken with Garlic

A whole chicken roasted with lemon, garlic and fresh herbs is one of the simplest and most rewarding dinners you can cook. Here the bird is seasoned well in advance, stuffed with lemon halves and herb sprigs, and roasted at high heat until the skin is crisp and the meat stays juicy. The pan juices, sharpened with a little more lemon, become an easy sauce.

Roast chicken is also an excellent start to the week. Leftover meat goes into salads, sandwiches, soups and grain bowls, and the carcass can be simmered into stock.

Carving a whole chicken

Set the rested chicken on a board breast side up. Slice through the skin between the leg and the body, then pull the leg outward until the hip joint pops, and cut through it. Separate the drumstick from the thigh at the joint. For the breast, cut down along one side of the breastbone and follow the rib cage with the knife to lift off each breast in one piece, then slice it crosswise. Finally, remove the wings at the joint.

Using the leftovers

Pull the remaining meat off the bones while it is still slightly warm, which is easier than when cold. Use it in a chicken salad with yogurt and celery, in quesadillas, over a grain bowl or stirred into a quick noodle soup. Freeze the carcass in a bag until you have time to make broth with onion, carrot, celery and a bay leaf.

Why high heat

A hot oven browns the skin and renders the fat beneath it before the breast meat dries out. Starting with a dry, well-seasoned bird and roasting it uncovered is all you need. If the skin gets dark before the meat is done, lay a loose sheet of foil over the breast.

Lemon Herb Roast Chicken with Garlic

A whole chicken roasted with lemon, garlic and fresh herbs is one of the simplest and most rewarding dinners you can cook. Here the bird is seasoned well in advance, stuffed with lemon halves and herb sprigs, and roasted at high heat until the skin is crisp and the meat stays juicy. The pan juices, sharpened with a little more lemon, become an easy sauce.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 2 tsp kosher salt
• 1/2 tsp black pepper
• 2 lemons one zested and halved, one cut into wedges for serving
• 1 head garlic halved crosswise
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 tbsp olive oil or softened butter
• 1 tbsp fresh parsley chopped
• 1 large onion cut into wedges
• 1/2 cup chicken broth or water

Method

 

1. At least 1 hour (or up to 24 hours) before cooking, pat the chicken dry and season inside and out with the salt and pepper. Refrigerate uncovered.
2. Heat the oven to 425°F (220°C). Arrange the onion wedges in a roasting pan or large ovenproof skillet.
3. Mix the lemon zest with the olive oil and rub over the chicken. Stuff the cavity with the lemon halves, half the garlic and the herb sprigs. Tie the legs together with kitchen string and tuck the wing tips under.
4. Place the chicken breast side up on the onions. Put the remaining garlic half beside it and pour the broth into the pan.
5. Roast for 60–75 minutes, until the skin is deep golden and a thermometer in the thickest part of the thigh reads 165°F (74°C) and the juices run clear.
6. Rest the chicken for 15 minutes before carving. Squeeze the roasted lemon from the cavity into the pan juices, stir in the parsley and spoon over the carved chicken.

Notes

• Seasoning ahead and leaving the chicken uncovered in the fridge dries the skin, so it crisps better.
• Do not rinse raw chicken; it spreads bacteria around the sink without making the chicken any safer.

Storage

Refrigerate carved chicken in covered containers within 2 hours for up to 4 days, or freeze for up to 3 months. Reheat in a covered dish with a splash of broth.

Substitutions

• Use oregano and a pinch of paprika instead of thyme and rosemary.
• Add halved small potatoes and carrots around the chicken for a one-pan meal; toss them in oil and salt first.
• Swap lemon for orange for a sweeter flavor.
• Use 3 lb of bone-in thighs and drumsticks; roast 35–45 minutes.

Common questions

How long should a chicken rest?

About 15 minutes. Resting lets the juices settle so they stay in the meat when you carve.

Do I need a roasting rack?

No. The onions act as a rack, lifting the chicken so it does not stew in its juices.

What size chicken should I buy?

A 3 1/2 to 4 1/2 lb bird serves four with some leftovers.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.