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Lemon Herb Roast Chicken

Juicy whole roast chicken rubbed with lemon, garlic and herb butter and roasted until the skin is golden and crisp. An easy holiday main dish for a smaller crowd.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Resting 15 minutes
Total Time 1 hour 50 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 450 kcal

Ingredients
  

  • 1 whole chicken 4 to 5 lb, giblets removed
  • 4 tbsp unsalted butter softened
  • 3 cloves garlic minced
  • 1 tbsp fresh rosemary finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh parsley chopped
  • 1 lemon zested, then halved
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 head garlic halved crosswise
  • 1 yellow onion cut into thick slices
  • 1 tbsp olive oil

Instructions
 

  • Heat the oven to 425°F (220°C). Pat the chicken very dry with paper towels, inside and out.
  • Mix the butter, minced garlic, rosemary, thyme, parsley, lemon zest, 1 tsp of the salt and the pepper.
  • Gently loosen the skin over the breast and thighs with your fingers. Spread about half the herb butter under the skin and rub the rest over the outside. Sprinkle with the remaining salt.
  • Stuff the cavity with the lemon halves and halved garlic head. Tie the legs together with kitchen twine and tuck the wing tips under.
  • Lay the onion slices in a roasting pan or large cast iron skillet, drizzle with oil and set the chicken on top, breast side up.
  • Roast for 70 to 90 minutes, until the skin is golden and the thickest part of the thigh reads 165°F (74°C) without touching the bone. Rest 15 minutes, then carve and spoon the pan juices over the top.

Notes

Safety: Always check the thickest part of the thigh and breast with a thermometer. Chicken is done at 165°F (74°C).
Make ahead: Rub the chicken with salt up to 24 hours ahead and leave it uncovered in the fridge for extra-crisp skin. Make the herb butter up to 5 days ahead.
Storage: Refrigerate leftovers within 2 hours for up to 4 days.
Reheat: Warm at 350°F (175°C) with a splash of broth, covered, until hot, about 15 minutes.
Variations: Add halved baby potatoes and carrots around the chicken, or swap the lemon for orange.
Keyword christmas roast chicken, easy roast chicken, lemon herb roast chicken, whole roast chicken