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Easy Lemon and Herb Roasted Chicken

2 Mins read

Easy Lemon Herb Roasted Chicken Recipe

Are you interested in making a lemon herb-roasted chicken recipe that you can serve for yourself or your loved ones? Then this article is for you. Here, you will be taught about one of the easiest to make versions of lemon herb-roasted chicken. The good thing about this dish is that it is proven to have a refreshingly citrus taste. Aside from that, it is also very filling. We hope you enjoy this video we found on Lemon Pepper Chicken.


  • One 4-lb. chicken – Make sure that it is at room temperature before cooking.
  • 2 tbsps. softened unsalted butter
  • ½ tsp. each of rosemary and thyme (minced) – Include two sprigs each for the rosemary and thyme, too.
  • 5 garlic cloves – Mince one of them.
  • 1 large onion – Do not forget to cut it into wedges (around 8 pieces).
  • ½ tsp. lemon zest (finely grated
  • 1 lemon – Cut it crosswise. Make around 8 rounds of it.
  • ½ cup low-sodium broth or chicken stock
  • Salt
  • Freshly ground pepper


  1. Preheat your oven then put one rack at its lower third. Mix butter together with the minced herbs, minced garlic, and lemon zest. Use salt and pepper to season this mixture.
  2. You should then pat the chicken dry. Use around one-half of the prepared mixture to rub beneath the skin of the chicken. The remaining mixture should then be rubbed over the whole chicken. Season with some salt and pepper.
  3. After that, put the chicken on a rack placed in a roasting pan. The breast side should be facing up. Spread lemon, onion, herb sprigs, and garlic cloves over it then pour around a half cup of water.
  4. Allow it to roast for around thirty minutes or until the time that the breast becomes firm and starts to have brown spots. Flip the chicken using your tongs then roast again for twenty minutes more or until the chicken’s skin turns to light brown.
  5. Flip the chicken again with the aid of your tongs in the sense that its breast side is up. Pour another one-half cup of water. After that, let it roast for twenty more minutes. Do it until a thermometer inserted into its inner thigh says that the temperature is 175 to 180 degrees.
  6. The next step is tilting the chicken. This is important in draining it and getting rid of the cavity juices. You should then transfer it into a cutting board.
  7. Take the rack out of the pan then spoon any remaining fat off. Put back the pan and position it over high heat.
  8. Pour the stock then cook. Do not forget to scrape any noticeable bits of brown. After that, release the refreshing juices of lemon by pressing it. Carve chicken then serve.


Additional Tips 

If you want to make this recipe at home, then make sure to choose organic and quality chicken. It would be best to go for free-range or pasture-raised one as much as possible. Also, make sure to rinse the chicken and pat it dry using paper towels. Your goal is to ensure that its skin will not have any remaining moisture.

To further enjoy this dish, it is also highly recommended to allow the lemon herb-roasted chicken to rest for a minimum of ten to fifteen minutes before you slice it. Doing this tip can help redistribute the juices all throughout the meat, making it even tastier. If you enjoyed this recipe and would like to take your cooking skills to the next level then try our recommended cooking Master Class. Just Click Here

See Related Article:How To Cook Filet Mignon

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About author
Founded in 2019 by Keith Harrison, Athletic Digest has come a long way from its beginnings in Detroit, MI. When Keith Harrison first started out, his passion for coaching and playing sports drove him to blog about health and fitness so that athletes or the everyday person can live a better healthy lifestyle. We now serve customers all over the world and are thrilled that we’re able to turn our passion into Athletic Digest, LLC your health and fitness website.
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