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Lemon Herb Roasted Chicken with Crispy Skin

A whole, perfectly cooked Lemon Herb Roasted Chicken with incredibly crispy, glazed skin resting on a white plate.
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Follow this recipe to roast a whole chicken that features juicy meat and perfectly crisp, golden-brown skin using lemon and fresh herbs.

Ingredients

Scale
  • 1 whole chicken (about 4 pounds)
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, softened
  • 1 large lemon, halved
  • 4 sprigs fresh rosemary
  • 6 sprigs fresh thyme
  • 4 cloves garlic, smashed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Remove the chicken from its packaging and remove any giblets from the cavity. Pat the entire surface of the chicken, inside and out, very dry with paper towels. This step is key for crispy skin.
  2. In a small bowl, mix the softened butter with the salt, pepper, and the leaves stripped from two sprigs of rosemary and two sprigs of thyme.
  3. Gently loosen the skin over the chicken breasts and thighs. Rub half of the herb butter mixture directly onto the meat under the skin. Rub the remaining herb butter mixture all over the outside of the chicken skin.
  4. Place the lemon halves, the remaining herb sprigs, and the smashed garlic cloves inside the chicken cavity.
  5. Place the chicken breast-side up in a roasting pan or a large cast-iron skillet.
  6. Roast at 425 degrees Fahrenheit for 15 minutes.
  7. Reduce the oven temperature to 375 degrees Fahrenheit. Continue roasting for 60 to 75 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees Fahrenheit. Baste the chicken with pan juices every 20 minutes.
  8. If the skin begins to brown too quickly, loosely tent the chicken with aluminum foil.
  9. Once cooked, remove the chicken from the oven. Let it rest on a cutting board for 10 to 15 minutes before carving. This allows the juices to redistribute.

Notes

  • For the crispiest skin, leave the chicken uncovered in the refrigerator for at least 4 hours or overnight after seasoning but before roasting.
  • If you do not have fresh herbs, use 1 teaspoon dried rosemary and 1 teaspoon dried thyme mixed into the butter.
  • Use the pan drippings to make a simple gravy or serve them over the carved meat.

Nutrition

Find it online: https://cookerycourier.com/lemon-herb-roasted-chicken-with-crispy-skin/