Lemon Herb Roasted Chicken
This lemon herb roasted chicken is no-fuss, fool-proof, and easy to prep! And the chicken is so juicy and tender with the crispiest skin!
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
- 1 tablespoon lemon zest
Instructions
- Preheat oven to 425 degrees F.
- Remove giblets and excess fat from the chicken cavity. Dry chicken thoroughly with paper towels. Season chicken cavity with salt and pepper, to taste.
- Place chicken, breast side up, on a rack in a shallow roasting pan; tie drumsticks together with kitchen twine; set aside.
- In a small bowl, combine butter, rosemary, thyme, parsley, garlic and lemon zest; season with salt and pepper, to taste.
- 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.
- 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.
- Serve immediately.
Notes
- Take the chill off. Let the bird come to room temperature for at least 30-45 minutes.
- Pat the chicken dry. Pat the chicken completely dry using paper towels to remove any surface moisture - this is key to get the skin nice and crispy.
- Season the inside and outside. Generously sprinkle the chicken cavity with salt and pepper to season the meat from the inside out.
- Use an instant-read thermometer for the most accurate results. The internal temperature should reach 165°F.
- Let your meat rest. Let the chicken rest for at least 10-15 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
- Reheat in the oven. Leftover chicken can be rubbery when reheated. For best results with leftovers, reheat in the oven at 325°F, covered in aluminum foil, until warmed through.