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Flavorful Lemon Herb Roasted Whole Chicken with Crispy Skin

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A simple and quick roasted whole chicken recipe featuring lemon, fresh herbs, and olive oil for crispy skin and juicy meat. Perfect for busy weeknights or special occasions.

Ingredients

Scale
  • 1 whole chicken (4–5 lbs / 1.8–2.3 kg), free-range or organic if possible
  • 1 large lemon, zested and halved
  • 3 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • A small handful fresh parsley
  • 4 garlic cloves, smashed
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons kosher or sea salt
  • 1 teaspoon freshly cracked black pepper
  • 2 tablespoons softened butter (optional)
  • 1 medium onion, quartered (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Prepare your roasting pan with a wire rack or a bed of quartered onions and lemon halves.
  2. Pat the chicken dry inside and out with paper towels to ensure crispy skin.
  3. In a small bowl, combine olive oil, lemon zest, chopped rosemary, thyme, parsley, smashed garlic, salt, and cracked black pepper to form a fragrant herb paste.
  4. Gently loosen the skin over the chicken breast and, if using, spread softened butter under the skin evenly. Rub half of the herb mixture under the skin.
  5. Rub the remaining herb mixture all over the outside of the chicken, coating the skin evenly.
  6. Stuff the cavity with lemon halves and a few sprigs of fresh herbs.
  7. Truss the chicken by tying the legs together with kitchen twine and tucking the wings under.
  8. Place the chicken breast-side up on the prepared roasting rack or bed of onions and lemons.
  9. Roast the chicken for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
  10. Halfway through cooking (around 35-40 minutes), baste the chicken with its own juices.
  11. Once done, rest the chicken uncovered for 15 minutes before carving to allow juices to redistribute.

Notes

Dry the chicken thoroughly before roasting to ensure crispy skin. Trussing helps cook the chicken evenly and keeps the skin taut. Rest the chicken for 15 minutes after roasting for juicy meat. For extra crispiness, broil for 2-3 minutes at the end, watching carefully to avoid burning. This recipe is naturally gluten-free; skip butter or use coconut oil for a dairy-free option.

Nutrition

Keywords: roast chicken, lemon herb chicken, crispy skin chicken, whole roasted chicken, easy chicken recipe, lemon chicken, herb roasted chicken

Find it online: https://evabake.com/flavorful-lemon-herb-roasted-whole-chicken-recipe-for-crispy-skin/