Roasted Chicken with Lemon (Printer-friendly)

Whole chicken roasted to golden brown with lemon and herbs, offering bright, juicy flavors.

# What You Need:

01 - 1 whole chicken (about 3.5 lbs)

02 - 1 large lemon, halved

03 - 4 garlic cloves, smashed

04 - 1 large onion, quartered

05 - 3 tablespoons olive oil

06 - 2 teaspoons kosher salt

07 - 1 teaspoon freshly ground black pepper

08 - 2 teaspoons dried thyme or 4 sprigs fresh thyme

09 - 2 teaspoons dried rosemary or 4 sprigs fresh rosemary

10 - ½ cup chicken broth or white wine

01 - Set the oven temperature to 425°F.

02 - Remove giblets from the cavity and pat the chicken dry with paper towels.

03 - Rub the exterior with olive oil, kosher salt, and freshly ground black pepper.

04 - Fill the chicken cavity with lemon halves, smashed garlic cloves, quartered onion, and half of the herbs.

05 - Tie the legs together using kitchen twine and tuck the wings underneath the chicken.

06 - Position the chicken breast-side up in a roasting pan or ovenproof skillet; scatter remaining herbs around it.

07 - Pour chicken broth or white wine into the bottom of the pan to maintain moisture during cooking.

08 - Cook the chicken for 1 hour 15 minutes or until the internal temperature reaches 165°F in the thickest part of the thigh.

09 - Allow the chicken to rest for 10 minutes before carving; serve with pan juices.

01 -

It gives you juicy, tender chicken with crispy skin that feels like a delightful secret you want to tell everyone.
The fresh lemon and aromatic herbs create a bright flavor combo that makes every bite memorable.

02 -

Patting the chicken dry before seasoning is the secret step for crispy skin that isn’t soggy.
Leaving the chicken uncovered in the fridge for an hour before roasting makes the skin extra crispy—trust me, it changes everything.

03 -

If you have time, dry brine the chicken with salt overnight—it elevates the flavor and tenderness.
The key to juicy meat is not rushing the resting period before carving.