Roasted Lemon and Herb Chicken

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!

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Roasted Lemon and Herb Chicken

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.

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4.79 from 28 votes

Prep Time20 minutes mins

Cook Time1 hour hr 30 minutes mins

Total Time1 hour hr 50 minutes mins

Servings 4 servings

Course Entree

Cuisine American

Ingredients  

1x2x3x

Roasted Chicken

• ▢ 4 pound chicken
• ▢ ½ teaspoon kosher salt
• ▢ ¼ teaspoon black pepper
• ▢ 3 cloves garlic, peeled and crushed
• ▢ 5 sprigs thyme
• ▢ 1 slice lemon, ½-inch thick
• ▢ 1 tablespoon rosemary, chopped
• ▢ 6 tablespoons unsalted butter, softened

Vegetable Nest

• ▢ ½ yellow onion, 1-inch dice
• ▢ 3 celery stalks, 1-inch dice
• ▢ 1 fennel bulb, 1-inch dice
• ▢ 1 ear corn, cut into 4 pieces
• ▢ 1 ½ cups baby tomatoes
• ▢ 4 carrots, peeled and cut into 1-inch pieces
• ▢ 2 cups sweet potato, peeled and cut into 1-inch pieces
• ▢ 2 cups brussel sprouts, halved
• ▢ 3 cloves garlic, peeled and crushed
• ▢ 3 tablespoons olive oil
• ▢ 1 teaspoon kosher salt
• ▢ ¼ teaspoon black pepper
• ▢ 5 sprigs thyme
• ▢ 3 spigs rosemary
• ▢ 1 lemon, cut into 8 slices

Cook ModePrevent your screen from going dark

Instructions 

• Remove the chicken from the refrigerator and let sit at room temperature for 1 ½ to 2 hours. Preheat the oven to 475°F.
• Wash, cut, and prepare all of the vegetables for the vegetable nest. Combine the onions, celery, fennel, corn, tomatoes, carrots, sweet potatoes, brussels sprouts, and 3 garlic cloves in a bowl. Add 3 tablespoons olive oil, 1 teaspoon salt, and ¼ teaspoon pepper, stir to combine.
• Spread the vegetables in a casserole dish or roasting pan. Add 5 sprigs of thyme, 3 sprigs rosemary, and lemon slices to the vegetables.
• Prepare the chicken. Remove the neck and innards if they are still in the cavity. Using a paring knife, cut out the wishbone from the chicken (you can leave it in, it is sometimes harder to cut after roasting).
• Season the cavity with ½ teaspoon salt and ¼ teaspoon pepper, add 3 garlic cloves and 5 sprigs of thyme, massage the inside of the bird to infuse it with the flavors. Add one lemon slice into the cavity.
• In a small bowl combine butter and 1 tablespoon chopped rosemary. Carefully add about 1 tablespoon of the butter mixture beneath the skin to cover the breast. Repeat with the other side.
• Truss the chicken or leave untrussed. Use the remaining rosemary butter to coat the outside surface. Season with salt and pepper.
• Make a nest in the center of the vegetables and nestle the chicken in the center. Place the pan in the center of the oven and roast for 25 minutes.
• Reduce the heat to 400 °F and roast for an additional 30 to 45 minutes, or until the temperature registers 160°F in the meatiest portion of the bird. The juices should run clear.
• If needed, return the bird to the oven for more roasting, and check every 5 minutes. Transfer to the cutting board and let it rest for 20 minutes.
• Just before serving, set the pan of vegetables over medium heat, turning and glazing them with the pan juices. Season with salt and pepper as needed.
• If there are any additional pan juices, separate from the vegetables and make a quick sauce if desired.
• To make a pan sauce heat a small saucepan over medium-low heat. Add about 1 tablespoon of butter and 1 tablespoon of flour. Whisk to create a roux and once it is a pale yellow, add the hot pan juices and continue to whisk until the sauce is slightly thickened. Season with salt and pepper.
• Cut the chicken into pieces and arrange over vegetables, serve with pan sauce if desired.

Equipment

• Roasting Pan
• Paring Knife
• Instant-Read Thermometer
• 1 qt. Saucepan
• Cooking Twine

Nutrition Facts

Serves: 4 servings

Calories 482kcal (24%)Carbohydrates 18g (6%)Protein 40g (80%)Fat 28g (43%)Saturated Fat 14g (70%)Polyunsaturated Fat 3gMonounsaturated Fat 8gCholesterol 152mg (51%)Sodium 544mg (23%)Potassium 667mg (19%)Fiber 4g (16%)Sugar 4g (4%)Vitamin A 10950IU (219%)Vitamin C 38.8mg (47%)Calcium 50mg (5%)Iron 2.2mg (12%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.