Best Perfect Lemon Herb Roated Chicken Recipes

LEMON & HERB ROASTED CHICKEN

Lemon & Herb Roasted Chicken image

A simple, fool-proof recipe for roasted chicken made in 1 pan with 6 ingredients. Infused with melted butter, rosemary, and fresh lemon. Crispy on the outside, tender on the inside. Perfect for the holidays and beyond.

Provided by Minimalist Baker

Categories Entree

Time P1DT1h20m

Number Of Ingredients 10

Ingredients

1 3-4 pound whole chicken ((organic and free-range or pasture-raised whenever possible))
2 Tbsp melted butter ((Miyoko's or Earth Balance for dairy-free // organic butter if okay with dairy))
3/4-1 Tbsp sea salt
1-2 tsp black pepper
1 small lemon, rinsed and quartered
4 sprigs fresh rosemary ((or sub thyme))
1-2 cups carrots, trimmed and peeled as needed, chopped into large chunks ((more or less depending on size of roasting pan))
1-2 cups small golden potatoes, cut into large quarters or halves ((more or less depending on size of roasting pan))
2 Tbsp avocado oil ((or other neutral oil with high smoke point))
1 generous pinch each sea salt and black pepper

Steps:

NOTE: This chicken does best when prepped 24 hours in advance. If that's not doable, season and chill at least 8-10 hours before cooking for crispier skin and more flavorful chicken.
Set chicken on a clean plate then wash hands with hot soapy water. Melt butter and drizzle over the skin of the chicken and brush to distribute evenly. Season the exterior and interior cavity of the chicken with salt and pepper (as the recipe is written, about 3/4-1 Tbsp sea salt and 1-2 tsp black pepper). This sounds like a lot of salt, but there should be a generous layer of seasoning on the chicken so it flavors the meat well. (For a roughly 4 lb. chicken, we used about 1 Tbsp salt and 2 tsp black pepper total.)
Insert the lemon and fresh rosemary into the cavity - this infuses more flavor and also makes for a more flavorful broth (if making broth afterward).
Set the chicken in the fridge uncovered (this allows the chicken to dry out a bit, which helps it crisp more when roasting). Wait 24-36 hours (ideally) or at least 8-10 hours to cook. At this time, be sure to wash hands with hot soapy water again and clean all surfaces well to avoid spreading bacteria.
Once you're ready to cook your chicken, preheat oven to 450 degrees F (232 C). Get out a large rimmed roasting pan or cast-iron skillet (we like this baking dish). If adding veggies (optional) add carrots and potatoes to the pan. Drizzle with a bit of oil and season well with salt and pepper. Then toss to combine.
Arrange the veggies around the perimeter of the dish, then add the chicken (breast side up) in the center (if not baking with veggies, just place chicken in center of pan).
Bake for 45 minutes to 1 hour 15 minutes (UNCOVERED) or until the exterior is crispy and golden brown and the internal temperature of the thickest part of the thigh reads 165 F (74 C). I also like to measure the breast temperature to ensure it's done in the center as well (also 165 F / 74 C). For an accurate read, be sure the thermometer is not touching bone.
Remove from oven and let chicken rest for about 10-15 minutes before serving. This ensures the juices redistribute to keep the chicken moist.
To slice the chicken, use a sharp knife to remove the wings and the thighs (option to cut the leg/drumstick from the thigh for easier serving portions). Then slice down either side of the breast bone and thinly slice the breasts into 1/4-inch serving portions. Use hands to carefully remove any other parts of meat from the bones. Lastly, if opting to make bone broth, save the bones (including the legs and wings after meat has been removed).
To serve, arrange the carrots and potatoes on a serving platter and top with pieces of chicken. You will likely have a generous portion of cooking juices left over in the roasting pan, which I recommend transferring to a small dish and serving on the side to add more flavor as a lazy but delicious form of "gravy."
Enjoy hot. Save cooled leftover meat and veggies covered in the fridge up to 2-3 days. Transfer meat up to the freezer after that and store up to 1 month (veggies won't freeze). Leftover meat can be enjoyed cold or hot (warm in the oven or microwave) on its own, or shredded and added to soup.

Nutrition Facts : ServingSize 1 servings, Calories 272 kcal, Carbohydrate 0.7 g, Protein 20.5 g, Fat 12.7 g, SaturatedFat 4.8 g, TransFat 0.34 g, Cholesterol 66 mg, Sodium 297 mg, Fiber 0.2 g, Sugar 0.1 g, UnsaturatedFat 6.23 g

ROASTED LEMON HERB CHICKEN

Roasted Lemon Herb Chicken image

My family loves this. My husband even requests it.

Provided by barbzal

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 1h45m

Yield 8

Number Of Ingredients 8

Ingredients

2 teaspoons Italian seasoning
½ teaspoon seasoning salt
½ teaspoon mustard powder
1 teaspoon garlic powder
½ teaspoon ground black pepper
1 (3 pound) whole chicken
2 lemons
2 tablespoons olive oil

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.

Nutrition Facts : Calories 405.3 calories, Carbohydrate 3.6 g, Cholesterol 127.7 mg, Fat 29.2 g, Fiber 1.5 g, Protein 32.2 g, SaturatedFat 7.8 g, Sodium 177.6 mg, Sugar 0.1 g

PERFECT LEMON-HERB ROATED CHICKEN

Perfect Lemon-Herb Roated Chicken image

Here is my personal tried and true recipe for the perfect roasted chicken. Crisp skin and moist succulent meat! I have one roasting in the oven right now as it's a great thing to make on this cold wintery day. The aroma is wonderful! Tomorrow the left-overs will become chicken soup: )

Provided by kim * @Bakerella

Categories Chicken

Number Of Ingredients 8

Ingredients

3-4 pound(s) whole chicken or roaster
1 - whole zested lemon
4 sprig(s) fresh rosemary
4 sprig(s) fresh thyme
6 - garlic cloves
2 teaspoon(s) olive oil
- coarse sea salt
- freshly ground pepper

Steps:

Preheat oven to 425'
Combine lemon zest w/2 minced garlic cloves, olive oil, salt & pepper along with chopped herbs from 2 sprigs Rosemary and 2 sprigs of the thyme. Leave remaining sprigs whole. (If you do not have fresh herbs, dry herbs of your choice should be fine).
Cut lemon in half. Place 1 half of lemon in the cavity of the chicken, along with the 4 remaining garlic cloves, & whole sprigs of rosemary & thyme.
Separate skin around breast & thigh of meat. Rub herb mixure under skin making sure to get under skin of legs/thighs as well. Rub any (if any) remaining mixture onto outer skin of chicken.
Squeeze 2nd lemon half evenly all over skin of chicken.
Bake uncovered at 425'for approx 1 hr and 30 min's. Let rest (uncovered so skin does not steam) for about 10 min's before slicing. Chicken is done when juices run clear.
Note: If roasting veggies/potatoes along with chicken, add during the last 45 min's of cooking time.