This lemon-herb roasted chicken is foolproof and fantastic. Butter mixed with minced garlic, rosemary, thyme, and grated lemon zest is what sets it apart. You can make the butter in advance and store it in the refrigerator for up to two days, or stash it in the freezer. Rubbing the seasoned butter under the skin and all over the bird before roasting results in juicy meat with crispy skin. This recipe is easy enough for a weeknight dinner but boasts enough extra flavor and special touches to make it ideal for serving at a dinner party. Offer the chicken with roast potatoes and salad to turn the dish into an easy, elegant meal.
Ingredients
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2 tablespoons unsalted butter, softened
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5 garlic cloves, 1 minced
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1/2 teaspoon minced rosemary plus 2 rosemary sprigs
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1/2 teaspoon minced thyme plus 2 thyme sprigs
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1/2 teaspoon finely grated lemon zest
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Kosher salt
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Freshly ground black pepper
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1 (4-pound) chicken, at room temperature
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1 large onion, cut into 8 wedges
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1 lemon, cut crosswise into 8 rounds
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1 cup water, divided
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1/2 cup chicken stock or low-sodium broth
Directions
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Cara Cormack
Gather the ingredients.
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Preheat the oven to 425°F and position a rack in the lower third of the oven. In a bowl, mix the butter with the minced garlic, minced herbs, and the lemon zest; season with salt and pepper.
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Pat the chicken dry. Rub half of the herb butter under the skin and the rest over the chicken; season with salt and pepper.
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Set the chicken breast side up on a rack in a roasting pan. Scatter the onion, lemon, garlic cloves, and herb sprigs and add 1/2 cup of water.
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Roast for 30 minutes, until the breast is firm and just beginning to brown in spots.
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Using tongs, turn the chicken breast side down and roast for 20 minutes longer, until the skin is lightly browned.
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Using tongs, turn the chicken breast side up. Add another 1/2 cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175°F to 180°F.
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Tilt the chicken to drain the cavity juices into the pan; transfer the bird to a cutting board. Remove the rack from the pan and spoon off the fat. Set the pan over high heat. Add the stock and cook, scraping up any browned bits. Press the lemon to release the juices.
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Cara Cormack
Carve the chicken and pass the chunky jus at the table.
![A platter of carved herb and lemon roasted chicken, garnished with fresh thyme sprigs and lemon slices](https://www.foodandwine.com/thmb/t9YqzGbmH-huAbV6xitCQs0-G4s=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/FAW-recipes-herb-and-lemon-roasted-chicken-hero-c4ba0aec56884683be482c47b1e1df11.jpg)
Cara Cormack
Suggested pairing
Crisp, citrusy Sauvignon Blanc.