Lemon Herb Roasted Chicken (Printer-friendly)

Juicy roasted chicken seasoned with fresh lemon and herbs, served alongside golden baby potatoes.

# What You Need:

→ Chicken & Marinade

01 - 1 whole chicken (approximately 4 pounds), giblets removed
02 - 3 tablespoons olive oil
03 - 2 lemons, 1 zested and juiced, 1 sliced
04 - 4 cloves garlic, minced
05 - 2 tablespoons fresh rosemary, finely chopped
06 - 2 tablespoons fresh thyme, finely chopped
07 - 1 tablespoon fresh parsley, finely chopped
08 - 1½ teaspoons sea salt
09 - 1 teaspoon freshly ground black pepper

→ Vegetables

10 - 2 pounds baby potatoes, halved
11 - 2 tablespoons olive oil
12 - 1 teaspoon sea salt
13 - ½ teaspoon black pepper
14 - 2 tablespoons fresh parsley, chopped for garnish

# Steps:

01 - Preheat oven to 425°F. Pat the chicken dry with paper towels and place in a large roasting pan. In a small bowl, combine 3 tablespoons olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, parsley, 1½ teaspoons salt, and 1 teaspoon pepper.
02 - Rub the herb marinade mixture thoroughly over the chicken, ensuring it reaches under the skin and into the cavity. Place lemon slices inside the cavity.
03 - Arrange halved baby potatoes around the chicken in the roasting pan. Drizzle potatoes with 2 tablespoons olive oil and season with 1 teaspoon salt and ½ teaspoon pepper. Toss gently to coat evenly.
04 - Roast for 1 hour and 10 to 15 minutes, until chicken juices run clear and a meat thermometer inserted into the thickest part of the thigh reads 165°F.
05 - If potatoes need additional browning, remove chicken, increase oven temperature to broil setting, and roast potatoes for 5 to 7 minutes until golden brown.
06 - Rest the chicken for 10 minutes before carving. Garnish with fresh parsley and serve alongside roasted potatoes.

# Top Tips:

01 -
  • The lemon keeps the chicken impossibly moist while those herbs create a crust that crackles when you carve it.
  • Everything cooks in one pan, so your cleanup is almost as effortless as the meal tastes.
  • It's naturally gluten-free and elegant enough for a dinner party, but simple enough for a regular Tuesday night.
02 -
  • Pat that chicken dry or your skin will steam instead of crisp—I learned this the frustrating way and now I use paper towels like it's my job.
  • The thermometer is your friend; checking at 1 hour 10 minutes prevents the common mistake of either serving undercooked chicken or overcooking it until it's dry.
  • Let the bird rest for those 10 minutes even though you're hungry—the carryover cooking and juice redistribution are non-negotiable.
03 -
  • If you have time, let the marinade sit on the chicken in the fridge for several hours or even overnight—the flavors deepen and the chicken becomes even more tender.
  • Room-temperature chicken roasts more evenly than cold, so take it out of the fridge about 20 minutes before cooking.
  • Keep the oven at 425°F the whole time rather than lowering the temperature midway—this ensures the skin crisps while the meat stays juicy.
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