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Classic Roast Chicken with Lemon and Herbs

Posted Sep 24 2012 5:58am

There is just something so comforting about roasting a chicken.

As much as I love baking cookies, the scent of a chicken roasting in the oven might just win. It makes my whole house smell like fall. And the leftovers! Oh, the leftovers. Well, we are determined what you are doing with these leftovers. So.flipping.delicious.

This isn’t so much a detailed recipe as it is a “method”. Everyone seems to have a little bit of a different way that they like to roast their chicken and this is mine. I’m pretty biased, but I really think it’s the absolute best. It’s a classic, what can I say?

I start with a juicy lemon, some fresh thyme and rosemary, soft butter, sea salt, and some minced garlic.

I wash my chicken inside and out {pulling out the giblet packet from inside!}, then stuff the lemon + garlic right inside the chicken.

Then comes the best part: the butter. I break my butter into tiny pieces and then place it underneath the chicken skin, along with the fresh herbs. I promise, this will guarantee the crispest skin ever! Nothing like buttering your skin!

Sea salt is sprinkled all over and then the chicken is placed in the oven for 90 minutes.


Just look at this guy right after he comes out of the oven? Does a more beautiful sight even exist?

Let him sit for about 20 minutes before carving. I got SO much meat off this one, it was ridiculous! And wouldn’t you know that I used every last bit to make a big batch of Cajun Chicken Mac-n-Cheese .

Hope you guys enjoy this version of roast chicken! I don’t know what it is about it, but it never ever gets old. If you’ve never attempted to roast a chicken before, this is a great place to start.

Classic Roast Chicken with Lemon and Herbs

serves 4


3 1/2 – 4lb whole chicken, preferably free-range and organic

4 tbsp unsalted butter, cut into small pieces

fresh thyme, minced

fresh rosemary, minced

1 tsp salt

1 whole lemon, sliced in half

2 tsp minced garlic


Preheat the oven to 425 degrees.

Unwrap your chicken and wash under cold water. Remove the giblets and throw away. Pat chicken dry with paper towels.

Stick your lemon halves inside the chicken, along with the minced garlic. Place small pieces of butter, thyme and rosemary underneath chicken skin (lift up to stick butter and herbs under).

Sprinkle salt all over chicken and place chicken in a roasting pan. Roast for 90 minutes, until an internal thermometer reads 165 degrees. Remove chicken from the oven, remove lemon from the inside (you can toss the lemon), and let sit in the roasting pan for 20 minutes before slicing.


~2 hours

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