A roasted lemon and herb chicken recipe for tender and juicy meat with crispy skin! The tomatoes and lemon add an incredible brightness and additional flavor to the dish.
Nothing is better than a home filled with the smell of fresh herbs and chicken roasting in the oven. The aromas have a magical power to bring people together in the kitchen.
I was in the mood for a little comfort food, so I gathered some of my favorite vegetables like sweet potatoes, fennel, onions, celery, carrots, corn, brussels sprouts, and tomatoes. These vegetables would be the “nest” for the roasted lemon and herb chicken. This flavorful meal is made all in one pan so you can just prepare and relax. Cooking doesn’t get any easier and tasty than this my friend!
This is one of my favorite roasted chicken recipes, and it is inspired by Ad Hoc at Home by Thomas Keller. I like to use this method but substitute the vegetable ingredients depending on the season.
The recipe is almost effortless, and you even have time to watch your favorite Netflix series, catch up on Facebook or just kick your feet up and take a breather. Check out this beautiful lemon and herb roasted chicken straight out of the oven!
How to Make a Crispy Roasted Chicken
This recipe roasts the chicken on a beautiful bed of vegetables. The juices and fat slowly render from the chicken and the flavors infuse into the vegetables. The incredibly flavorful juices from cooking can be collected and made into a quick pan sauce. Here are the key steps to roasted chicken success!
- Size: A 4 to 5-pound chicken is the perfect size for a dinner of 2 with leftovers, or can serve up to 4 people.
- Stuffing: The cavity of the chicken is generously seasoned with salt, pepper, fresh thyme, crushed garlic, and lemon. The citrus will roast the chicken and give a wonderful flavor and aroma to the finished product, plus a delicious pan sauce.
- Skin: Beneath the surface, a compound butter with fresh rosemary is added to enhance the flavor and moistness of the chicken as it roasts. Butter is also applied to the surface of the skin to help with flavor and browning.
- Truss: A benefit of trussing is the help keep the breast moist and reduce the chances of drying out. If the chicken cavity is left exposed, hot air can circulate, cooking the breasts quicker than the thighs. To truss, tuck the wing tips, then use a 3′ piece of string, centering it around the neck end of the breast, wrap it around the wings, and pull the twine over the chest towards you. Knot the string, pulling it tight to plump the breast of the chicken. Bring the ends of the twine around the ends of the drumsticks then straight up, then tie the string to pull the ends of the drumsticks together, then tie it again to secure the knot.
- Temperature: The chicken is first roasted in a hot 475-degree oven for 25 minutes to get the skin browned and crisp. The temperature is then reduced to 400-degrees to finish cooking to an internal temperature of 160 to 165 degrees.
A quick pan sauce can be made from the roasting juices to add all of the wonderfully concentrated flavors from the cooking process. The roasted vegetables are tender and caramelized. The baby tomatoes popped when you bite into them, giving a wonderfully concentrated savory and sweet flavor, it was fantastic!
The roasted lemons add brightness to the sauce and sweetness from the roasting. Squeeze lemon on top of the roasted chicken for extra flavor. The ultimate comfort food that leaves your tummy and soul satisfied. You won’t be able to resist eating leftovers the next day if there are any!
What is the benefit of resting the chicken before cutting?
Resting the chicken allows any carryover cooking to take place, which brings up the internal temperature of the meat to help it finish cooking. The resting process also prevents the juices from quickly running out of the meat and drying out. I usually allow at least 20 minutes for resting of the chicken after roasting.