Lemon Roast Chicken

Treat your taste buds to the ultimate comfort food with this Lemon Roast Chicken recipe, a perfect balance of zesty citrus and aromatic herbs. This dish elevates a classic roasted whole chicken by infusing it with the bright, tangy flavors of fresh lemons, complemented by the earthy notes of rosemary and thyme. The golden-brown, crispy skin is slathered with a rich, buttery lemon zest paste for a burst of flavor in every bite, while the cavity is stuffed with fresh herbs and garlic for an extra layer of savoriness. Roasted alongside onions and basted with chicken broth, this dish stays irresistibly moist and tender. Ideal for a family dinner or special occasion, this easy-to-follow recipe delivers restaurant-quality results with just 20 minutes of prep time. Pair it with your favorite sides like mashed potatoes or roasted vegetables for a show-stopping meal.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 4-5 lb whole chicken
• 2 lemons
• 6 garlic cloves
• 4 sprigs fresh rosemary
• 6 sprigs fresh thyme
• 3 tbsp olive oil
• 2 tbsp butter
• 2 tsp salt
• 1 tsp black pepper
• 1 onion
• 1 cup chicken broth

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Pat the whole chicken dry with paper towels and remove any giblets. Set aside.

Step 3

Zest one of the lemons and cut both lemons in half. Slice the onion into thick wedges.

Step 4

In a small bowl, combine the lemon zest, 2 tablespoons of olive oil, softened butter, salt, and black pepper. Mix until well combined to form a paste.

Step 5

Gently loosen the skin of the chicken breast by sliding your fingers under it. Spread half of the lemon-butter mixture under the skin and the other half over the outside of the chicken, making sure to coat it evenly.

Step 6

Stuff the cavity of the chicken with the lemon halves, 4 garlic cloves (slightly crushed), 2 rosemary sprigs, and 4 thyme sprigs.

Step 7

Place the chopped onion, remaining garlic cloves, and 2 sprigs each of rosemary and thyme in the bottom of a roasting pan or baking dish.

Step 8

Set the chicken on top of the onion mixture, breast side up. Drizzle with the remaining tablespoon of olive oil.

Step 9

Pour the chicken broth into the bottom of the roasting pan to keep the chicken moist while cooking.

Step 10

Place the pan in the preheated oven and roast for 60-90 minutes, or until the skin is golden brown and the internal temperature of the thickest part of the chicken (thigh) reaches 165°F (74°C).

Step 11

Halfway through the cooking process, baste the chicken with the pan drippings to enhance moisture and flavor.

Step 12

Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute.

Step 13

Serve the chicken with the roasted onion and herb mixture from the pan, along with your favorite sides like mashed potatoes or roasted vegetables.

Nutrition Facts

Serving size	(2376.3g)

Amount per serving	% Daily Value*
Calories	980.4

Total Fat 80.4g	0%
Saturated Fat 23.6g	0%
Polyunsaturated Fat 4.7g
Cholesterol 201.9mg	0%
Sodium 5582.9mg	0%
Total Carbohydrate 31.0g	0%
Dietary Fiber 6.7g	0%
Total Sugars 8.2g
Protein 42.2g	0%

Vitamin D 4.5IU	0%
Calcium 166.2mg	0%
Iron 5.4mg	0%
Potassium 1065.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.2%

Protein: 16.6%

Carbs: 12.2%