Lemon Herb Roasted Chicken (Printable)

Juicy lemon-herb chicken accompanied by golden roasted baby potatoes and aromatic herbs.

# What You'll Need:

→ Chicken

01 - 1 whole chicken, approximately 4 pounds, giblets removed
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - ½ teaspoon freshly ground black pepper

→ Marinade and Aromatics

05 - 2 lemons, 1 zested and juiced, 1 sliced
06 - 4 garlic cloves, minced
07 - 2 tablespoons fresh rosemary, chopped
08 - 2 tablespoons fresh thyme, chopped
09 - 1 tablespoon fresh parsley, chopped

→ Vegetables

10 - 2 pounds baby potatoes, halved
11 - 1 large yellow onion, cut into wedges
12 - 2 tablespoons olive oil
13 - 1 teaspoon salt
14 - ½ teaspoon black pepper

→ Garnish

15 - Fresh parsley, chopped
16 - Lemon wedges

# Step-by-step Directions:

01 - Preheat oven to 425°F.
02 - In a small bowl, combine 2 tablespoons olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, parsley, salt, and pepper to form a cohesive marinade.
03 - Pat chicken dry with paper towels. Rub marinade generously over and inside the chicken. Stuff cavity with lemon slices and additional herb sprigs if desired.
04 - In a large roasting pan, toss potatoes and onion with 2 tablespoons olive oil, salt, and pepper. Spread evenly in pan.
05 - Place chicken breast-side up on vegetables. Tie legs together with kitchen twine to ensure even cooking.
06 - Roast for 65 to 75 minutes until chicken juices run clear and meat thermometer inserted into thickest thigh portion reads 165°F.
07 - Allow chicken to rest for 10 minutes before carving. Serve with roasted potatoes and garnish with fresh parsley and lemon wedges.

# Expert Advice:

01 -
  • The chicken comes out impossibly tender and juicy while the potatoes caramelize into crispy-edged little treasures underneath.
  • It feels fancy enough to impress guests but honest enough that you're not pretending to be a chef.
  • Everything cooks in one pan, which means cleanup is blissfully minimal.
02 -
  • Skipping the resting period means you'll lose half the juices to your plate instead of keeping them in the meat where they belong.
  • If your oven runs hot, that chicken might be done in 60 minutes instead of 75, so start checking early rather than guessing.
03 -
  • If you have time, marinate the chicken for up to 12 hours in the refrigerator before roasting; the flavors deepen and the meat becomes even more tender.
  • Save every drop of pan juice that collects under the chicken and pour it over the carved meat and potatoes just before serving for an instant sauce nobody will expect.
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