Go Back
Golden, crispy-skinned roast chicken

Lemon Herb Roast Chicken

Juicy roast chicken with crackly skin and a garlic-herb butter, roasted over onions for an easy pan sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 whole chicken about 4 lb, patted dry
  • 4 tablespoons unsalted butter softened
  • 3 cloves garlic finely grated
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon fresh rosemary chopped
  • 1 lemon zested, then halved
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • 1 yellow onion cut into thick rings
  • ½ cup low-sodium chicken broth

Method
 

  1. Heat the oven to 425°F. Pat the chicken very dry with paper towels — dry skin is crispy skin.
  2. Mash the butter with the garlic, thyme, rosemary and lemon zest.
  3. Loosen the skin over the breasts and thighs with your fingers and push half of the herb butter underneath. Rub the rest over the outside, then season all over with the salt and pepper.
  4. Put the lemon halves inside the cavity and tie the legs together with kitchen twine. Set the chicken on the onion rings in a roasting pan or large cast-iron skillet.
  5. Roast for 65 to 75 minutes, until the thickest part of the thigh reads 165°F and the juices run clear.
  6. Rest the chicken for 10 minutes. Meanwhile, set the pan over medium heat, add the broth and scrape up the browned bits to make a quick pan sauce. Carve and serve with the sauce.

Notes

For the crispiest skin, salt the chicken the night before and refrigerate it uncovered on a rack.
Leftovers keep for 4 days in the fridge — save the carcass for stock.