Description

A quick and easy weeknight dinner featuring a juicy, crispy-skinned whole chicken roasted with fresh lemon, herbs, and butter in just 30-40 minutes.

Ingredients

Scale

1 whole chicken (3–4 pounds / 1.4–1.8 kg)
4 tablespoons (60g) unsalted butter, softened
2 large lemons (organic preferred)
2 sprigs fresh rosemary
1 sprig fresh thyme
4 cloves garlic, minced
2 tablespoons extra virgin olive oil
1 tablespoon kosher salt (or 1 teaspoon table salt)
1 teaspoon freshly cracked black pepper
2 large carrots, chopped into chunks (optional)
1 large yellow onion, quartered (optional)
3–4 garlic cloves, unpeeled (optional)

Instructions

Preheat oven to 425°F (220°C). Pat the chicken completely dry with paper towels and remove neck/giblets. Trim excess fat.
In a small bowl, mix softened butter, minced garlic, chopped rosemary, chopped thyme, salt, and pepper to create a herb butter paste.
Gently loosen the skin over the breast and thighs. Push half the herb butter under the skin, massaging it into the meat. Rub the remaining butter all over the outside of the chicken.
Squeeze the juice of one lemon into the cavity. Stuff in the lemon halves and herb sprigs. Tuck the legs under the body.
Place chicken on a wire rack or directly on a rimmed baking sheet/roasting pan. If using veggies, place them in the pan now.
Roast for 30-40 minutes, or until the internal temperature in the thickest part of the thigh (avoiding bone) reaches 165°F (74°C). Tent with foil if skin browns too quickly.
Remove from oven and let rest on a cutting board, tented loosely with foil, for at least 10 minutes.
Carve the chicken and serve with roasted lemons and vegetables, spooning pan juices over the top.

Notes

Patting the chicken dry is crucial for crispy skin. Do not skip the resting period, as it ensures juicy meat. Use a meat thermometer to avoid overcooking. Leftover bones can be frozen to make stock later.

Prep Time: 10 minutes
Cook Time: 30-40 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1/6 of the chicken w
Calories: 380
Sugar: 3
Sodium: 450
Fat: 22
Saturated Fat: 7
Carbohydrates: 8
Fiber: 2
Protein: 35

Keywords: roasted chicken, lemon herb chicken, weeknight dinner, easy chicken recipe, crispy skin chicken, whole chicken roast, healthy dinner