Whole Roast Chicken with Lemon and Herbs Recipe

Name: Whole Roast Chicken with Lemon and Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 4- to 5-pound chicken, giblets and neck removed; Coarse kosher salt and freshly ground black pepper; 3 fresh thyme sprigs; 2 cloves garlic; 1 large lemon, halved; 2 tablespoons unsalted butter, at room temperature; 1 onion, chopped; 1 carrot, coarsely chopped; 1 stalk celery, coarsely chopped; 1 bay leaf, preferably fresh

Servings: persons

1
Set a rack on the lower middle level of the oven and heat the oven to 425 degrees F.
2
Season the chicken inside and out with salt and pepper.
3
Stuff the cavity with the thyme sprigs, garlic, and one lemon half, squeezing the lemon as you insert it to release the juice into the cavity.
4
Rub the butter all over the chicken skin, including undersides, then season once again with salt and pepper.
5
Tie the ends of the drumsticks together with twine.
6
Arrange the chicken breast-up on the rack in a roasting pan.
7
Squeeze the juice of the remaining lemon half over the top of the chicken.
8
(You can toss the lemon half into the roasting pan or discard it.)
9
Place the roasting pan in the oven.
10
After 15 minutes, reduce the temperature to 350 degrees F. When the chicken is beginning to brown rapidly, baste with accumulated pan juices.
11
Add the onion, carrot, celery, and bay leaf to the roasting pan after 30 minutes.
12
Continue roasting, basting several times, until the juices run clear when pierced at the thickest part of the thigh with a knife or if you tilt the chicken forward the juices that run out of the cavity are clear, an additional 45 to 60 minutes (1 1/4 to 1 1/2 hours total roasting time).
13
Transfer the chicken to a cutting board, cover loosely with foil, and let rest in a warm place to allow the juices to redistribute, about 15 minutes.
14
To serve, remove the herbs and the lemon half from the cavity and discard.
15
Reserve the garlic cloves and carve the chicken.
16
Serve the chicken with the vegetables and reserved garlic cloves.
17
(The bay leaf may be left for decoration or discarded.)

160

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: One 4- to 5-pound chicken, giblets and neck removed, Coarse kosher salt and freshly ground black pepper, 3 fresh thyme sprigs, 2 cloves garlic, and more.

Yes, Whole Roast Chicken with Lemon and Herbs 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.

That's it — enjoy your meal!

Whole Roast Chicken with Lemon and Herbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions