Herb-Roasted Chicken with Lemon & Garlic
A timeless roasted chicken infused with fresh rosemary, thyme, parsley, garlic, and lemon. The fragrant herbs provide classic flavor, while the golden roasted skin creates a beautiful presentation perfect for holidays, family gatherings, or a comforting Sunday dinner.
Servings 6
Calories 365kcal
Ingredients
- 1 whole chicken 4½–5 lb
- 2 tbsp avocado oil or melted butter
- 2 tbsp fresh rosemary chopped
- 2 tbsp fresh thyme leaves
- ¼ cup fresh parsley chopped
- 6 cloves garlic minced
- Zest of 1 lemon
- 1 lemon quartered
- 2 tsp sea salt
- 1 tsp black pepper
- 1 tsp onion powder
- ½ tsp paprika optional, for color
- 1 medium onion quartered
- 2 celery stalks cut into large pieces
- Optional Vegetables
- Baby potatoes
- Carrots
- Brussels sprouts
Instructions
- Instructions
- Prepare the Chicken
- Pat the chicken completely dry with paper towels. Remove excess moisture for crispier skin.
- Make the Herb Butter
- Mix together:
- Oil or butter
- Rosemary
- Thyme
- Parsley
- Garlic
- Lemon zest
- Salt
- Pepper
- Onion powder
- Paprika
- Season
- Loosen the skin over the breast and gently spread about half the herb mixture underneath.
- Rub the remaining mixture over the outside of the chicken.
- Stuff the Cavity
- Fill with:
- Lemon quarters
- Onion
- Celery
- A few extra sprigs of rosemary and thyme
- Roast
- Preheat oven to 425°F (218°C).
- Place chicken breast-side up on a rack in a roasting pan.
- Roast for 20 minutes.
- Reduce oven to 375°F (190°C) and continue roasting for 55–70 minutes, or until the thickest part of the thigh reaches 165°F (74°C).
- If adding vegetables, arrange them around the chicken during the last 45 minutes of cooking.
- Rest
- Tent loosely with foil and allow the chicken to rest for 15 minutes before carving.
Notes
Serving Suggestions
Serve with:- Roasted vegetables
- Garlic mashed cauliflower
- Fresh green beans
- Garden salad
- Rustic sourdough bread
- Homemade pan gravy (optional)
Estimated Nutrition Facts
Serving Size: 1/6 chicken (without vegetables)| Nutrient | Amount |
|---|---|
| Calories | 365 |
| Total Fat | 22 g |
| Saturated Fat | 6 g |
| Cholesterol | 145 mg |
| Sodium | 640 mg |
| Total Carbohydrates | 2 g |
| Dietary Fiber | 0.5 g |
| Total Sugars | 0 g |
| Protein | 39 g |
Ingredient Highlights
- Rosemary, thyme, and parsley contribute fresh, aromatic flavor and visual appeal.
- Lemon adds brightness that balances the richness of the roasted chicken.
- Garlic develops a mellow, savory sweetness during roasting.
- Avocado oil offers a neutral flavor and a high smoke point suitable for roasting.
Storage
- Refrigerator: Up to 4 days
- Freezer: Up to 3 months
- Reheat gently at 325°F until warmed through to help retain moisture.
