Lemon Herb Roasted Chicken (Printable)

Tender roasted chicken brightened by lemon and herbs, served with golden baby potatoes and fresh parsley garnish.

# What You Need:

→ Chicken & Marinade

01 - 1 whole chicken (about 4 pounds), giblets removed
02 - 3 tablespoons olive oil
03 - 2 lemons, 1 zested and juiced, 1 sliced
04 - 4 cloves garlic, minced
05 - 2 tablespoons fresh rosemary, finely chopped
06 - 2 tablespoons fresh thyme, finely chopped
07 - 1 tablespoon fresh parsley, finely chopped
08 - 1½ teaspoons sea salt
09 - 1 teaspoon freshly ground black pepper

→ Vegetables

10 - 2 pounds baby potatoes, halved
11 - 2 tablespoons olive oil
12 - 1 teaspoon sea salt
13 - ½ teaspoon black pepper
14 - 2 tablespoons fresh parsley, chopped for garnish

# Directions:

01 - Preheat oven to 425°F. Pat the chicken dry with paper towels and place in a large roasting pan.
02 - In a small bowl, combine 3 tablespoons olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, parsley, 1½ teaspoons salt, and 1 teaspoon pepper.
03 - Rub the marinade mixture all over the chicken, including under the skin and inside the cavity. Place lemon slices inside the cavity.
04 - Arrange halved baby potatoes around the chicken in the roasting pan. Drizzle with 2 tablespoons olive oil and season with 1 teaspoon salt and ½ teaspoon pepper. Toss gently to coat.
05 - Roast for 1 hour and 10 to 15 minutes, or until the chicken's juices run clear and a thermometer inserted into the thickest part of the thigh reads 165°F.
06 - If potatoes need more browning, remove the chicken, increase oven temperature to broil, and roast potatoes for an additional 5 to 7 minutes until golden.
07 - Rest the chicken for 10 minutes before carving. Garnish with fresh parsley and serve the chicken with roasted potatoes.

# Expert Suggestions:

01 -
  • The lemon keeps everything tasting fresh and alive, not heavy or dull like some roasted chickens can turn out.
  • Those baby potatoes soak up all the herb-infused juices, becoming crispy outside and creamy inside without any extra fussing.
  • It looks restaurant-quality but requires almost no special skill—just patience and a good thermometer.
02 -
  • That 10-minute rest isn't just tradition—skipping it means drier meat and a tableful of disappointed people.
  • A meat thermometer is worth its weight in gold; checking the thickest part of the thigh takes the guesswork out entirely and keeps you from either undercooking or overdrying the bird.
03 -
  • If you have time, rub the chicken with that herb mixture and let it sit uncovered in the fridge for up to 24 hours—the flavors deepen and the skin gets even crispier when it roasts.
  • Arrange the potatoes cut-side down initially, then flip them halfway through roasting for maximum browning on both sides.
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