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Lemon Herb Roasted Chicken with Crispy Skin

A whole, perfectly cooked Lemon Herb Roasted Chicken with golden brown, crispy skin covered in herbs, resting on a white plate.
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Follow these steps to roast a whole chicken with lemon and herbs, focusing on techniques that result in very crispy skin and juicy meat.

Ingredients

Scale
  • 1 whole chicken (about 4 lbs)
  • 2 tablespoons kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried parsley
  • 1 lemon, halved
  • 4 cloves garlic, smashed
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter, softened

Instructions

  1. Remove the chicken from its packaging and remove any giblets from the cavity. Pat the entire surface of the chicken, inside and out, completely dry using paper towels. This step is key for crispy skin.
  2. In a small bowl, mix the kosher salt, black pepper, dried thyme, dried rosemary, and dried parsley to create the herb rub.
  3. Rub the softened butter all over the exterior skin of the chicken.
  4. Sprinkle the herb rub evenly over the entire chicken, rubbing it into the skin.
  5. Place one lemon half and the smashed garlic cloves inside the chicken cavity.
  6. Truss the legs together using kitchen twine. Tuck the wing tips under the body of the chicken.
  7. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Place the chicken on a roasting rack set inside a roasting pan. Drizzle the olive oil over the top.
  8. Roast the chicken at 425 degrees Fahrenheit for 15 minutes to start the crisping process.
  9. Reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius). Continue roasting for approximately 60 to 75 minutes more, or until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees Fahrenheit (74 degrees Celsius).
  10. Remove the chicken from the oven. Tent loosely with foil and let it rest on a cutting board for 15 minutes before carving.

Notes

  • For extra crispy skin, you can place the seasoned, dried chicken in the refrigerator uncovered for 4 to 24 hours before roasting.
  • If the skin browns too quickly during the lower temperature roasting phase, loosely cover the breast area with aluminum foil.
  • Use the pan drippings mixed with a little flour and broth to make a simple gravy.

Nutrition

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