Lemon-Herb Roasted Chicken – a delicious recipe with fresh oregano, rosemary, thyme, salt, pepper, garlic. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 375u00b0.
2
Combine first 6 ingredients; set aside.
3
Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
4
Rub herb mixture under loosened skin over breast; place lemon slices over herb mixture. Lift wing tips up and over back; tuck under chicken.
5
Place chicken, breast side up, on a broiler pan coated with cooking spray. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake, uncovered, at 375u00b0 for 1 hour or until thermometer registers 180u00b0. Let stand 15 minutes before serving. Remove and discard skin before eating, if desired (analysis does not include skin).
6
carbo rating: 1
129
kcal
Calories
1
g
Fat
20
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 teaspoon chopped fresh oregano, 1 teaspoon chopped fresh rosemary, 1 teaspoon chopped fresh thyme, 1/2 teaspoon salt, and more.
Yes, Lemon-Herb Roasted Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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