Simple Roast Chicken with Lemon & Herbs
A classic roast chicken rubbed with a lemony herb butter for juicy, flavorful meat and crisp skin.
Equipment
- Roasting pan or baking dish
- Small Bowl
- Measuring cups and spoons
- Knife
- Meat Thermometer
- Spoon or spatula
Ingredients
- 1/4 cup unsalted butter softened
- 1/4 cup fresh herbs chopped; such as chives, parsley, rosemary, and thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 lemons halved, divided use
- lemon zest optional
- 1 whole chicken about 5 pounds
Instructions
- Preheat the oven to 350°F (175°C).
- In a small bowl, combine the softened butter, chopped fresh herbs, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the juice of half a lemon; add lemon zest if desired and mix until smooth.
- Gently loosen the skin over the breasts and drumsticks by sliding your fingers between the skin and meat, being careful not to tear the skin.
- Spread the herb butter under the loosened skin, starting at the breasts and working toward the drumsticks; use any remaining butter to coat the inside cavity and the outside skin.
- Season the exterior of the chicken with a little extra salt and pepper if desired, then place the chicken breast-side up in a roasting pan or baking dish.
- Place the two lemon halves and any leftover herbs inside the cavity of the chicken.
- Bake the chicken in the preheated oven for about 50–60 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 180°F (82°C) and the juices run clear.
- Remove the chicken from the oven and let it rest for 10 to 15 minutes before carving so the juices redistribute.
Notes
- Use room-temperature butter so it spreads easily under the skin.
- Insert a meat thermometer into the thigh without touching bone for an accurate reading.
- Letting the chicken rest yields juicier meat.