Lemon Herb Roasted Chicken - The PERFECT roasted chicken! All you need is 6 ingredients for the easiest recipe ever! So amazingly juicy with crispy skin!

The PERFECT roasted chicken! All you need is 6 ingredients for the easiest recipe ever! So amazingly juicy with crispy skin!

Lemon Herb Roasted Chicken - The PERFECT roasted chicken! All you need is 6 ingredients for the easiest recipe ever! So amazingly juicy with crispy skin!

Happy Sunday!

It’s our first weekend back home and we’ve been back to our routine.

Working out, grabbing donuts at 7AM, going to all the Dodger games, and being in bed all before 10PM.

You know, the usual.

That and this roasted chicken.

Lemon Herb Roasted Chicken - The PERFECT roasted chicken! All you need is 6 ingredients for the easiest recipe ever! So amazingly juicy with crispy skin!

This is our usual Sunday “early bird” 4PM dinner for us. It’s 4PM because, hello, we have that 8PM bedtime!

Now if you never roasted a chicken before, don’t be intimidated at all.

You only need 6 ingredients here, and it’s pretty stinking easy.

Plus, the garlicky-herb butter that goes under the skin makes this recipe what it is.

The chicken comes out amazingly juicy, and the skin is absolutely crisp-perfection!

Lemon Herb Roasted Chicken

The PERFECT roasted chicken! All you need is 6 ingredients for the easiest recipe ever! So amazingly juicy with crispy skin!

20 minutes1 hour

Ingredients:

  • 1 (4-pound) whole roasting chicken
  • Kosher salt and freshly ground black pepper, to taste
  • 4 tablespoons unsalted butter, at room temperature
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme leaves
  • 2 tablespoons chopped fresh parsley leaves
  • 3 cloves garlic, minced
  • Zest of 1 lemon

Directions:

  1. Preheat oven to 425 degrees F.
  2. Remove giblets and excess fat from the chicken cavity. Dry chicken thoroughly with paper towels. Season chicken cavity with salt and pepper, to taste.
  3. Place chicken, breast side up, on a rack in a shallow roasting pan; tie drumsticks together with kitchen twine; set aside.
  4. In a small bowl, combine butter, rosemary, thyme, parsley, garlic and lemon zest; season with salt and pepper, to taste.
  5. Using your fingers, carefully loosen the skin from the breast meat, spreading half of the butter mixture under the skin. Secure skin over the butter with wooden picks. Spread remaining half of the butter mixture over the chicken; season with salt and pepper, to taste.
  6. Place into oven and roast until the chicken is golden brown and completely cooked through, reaching an internal temperature of 165 degrees F, about 1 hour. Let rest 10-15 minutes.
  7. Serve immediately.

Notes:


 

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