Lemon Herb Roasted Chicken
This is the kind of roast chicken that tastes like a special dinner even on a regular night. The lemon zest and fresh herbs lift the whole pan and the drippings turn into an instant sauce.
Servings: 4
Equipment
- Microplane or Zester
- Baking Dish or Roasting Pan with Rack
Ingredients
- 1 chicken whole, about 4 Pounds
- 1 Teaspoon salt plus more to taste
- 1 Teaspoon black pepper freshly cracked, plus more to taste
- 4 Tablespoons butter at room temperature
- 2 Tablespoons fresh rosemary chopped
- 1 Teaspoon dried tarragon
- 2 Tablespoons fresh parsley leaves chopped
- 3 Cloves garlic minced
- zest of 1 lemon
- 8 Slices lemon
Instructions
- Preheat oven to 425°F.
Prepare the Chicken
- Remove giblets and excess fat from chicken cavity.
- Dry chicken thoroughly with a paper towel and use kitchen twine to tie drumsticks together.
- Season with salt and pepper.
- In a medium bowl, combine butter, rosemary, tarragon, parsley, garlic, and lemon zest until smooth.
- Spread half of the butter mixture under the skin and spread the remaining half over the chicken.
Roast the Chicken
- Place chicken, breast side up, on a rimmed sheet pan or rack in a shallow roasting pan.
- Place lemon slices around chicken.
- Roast for 1 hour, basting every 20 minutes with pan juices.
- Cook until chicken is golden brown, completely cooked through and reaches an internal temperature of 165°F.
Let it Rest
- Rest 10 to 15 minutes.
- Carve, serve and enjoy.
Notes
Oven temperature: Roast at 425F° for browned skin and juicy meat.
Pat it dry: Pat the chicken completely dry with paper towels to help crisp up the skin.
Safe doneness: Use an instant-read thermometer and aim for 165F° in the thickest part.
Baking pan: Use a rimmed baking sheet or a baking pan or roasting pan. Make sure it's big enough so heat circulates around the chicken to cook it evenly.
Butter placement: Under-skin butter is the difference between good and wow! Gently loosen the skin with your fingers before spreading the herb butter underneath it.
Resting matters: Let the chicken rest 10 to 15 minutes so the juices stay in the meat.
Food safety: Skip rinsing raw chicken since it can spread bacteria around the sink.
Pat it dry: Pat the chicken completely dry with paper towels to help crisp up the skin.
Safe doneness: Use an instant-read thermometer and aim for 165F° in the thickest part.
Baking pan: Use a rimmed baking sheet or a baking pan or roasting pan. Make sure it's big enough so heat circulates around the chicken to cook it evenly.
Butter placement: Under-skin butter is the difference between good and wow! Gently loosen the skin with your fingers before spreading the herb butter underneath it.
Resting matters: Let the chicken rest 10 to 15 minutes so the juices stay in the meat.
Food safety: Skip rinsing raw chicken since it can spread bacteria around the sink.
Nutrition
Calories: 431kcal | Carbohydrates: 4g | Protein: 36g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 144mg | Sodium: 733mg | Potassium: 448mg | Fiber: 1g | Sugar: 1g | Vitamin A: 516IU | Vitamin C: 14mg | Calcium: 60mg | Iron: 2mg
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