Artificial Flavors Free Lemon Herb Roasted Chicken
There is something deeply satisfying about a roasted chicken that smells this good straight out of the oven — bright lemon zest, garlic-infused oil, and a trio of fresh herbs that fill the whole kitchen. Every bit of flavor here comes from real, whole ingredients: rosemary, thyme, parsley, and a fresh lemon, with no flavor packets or mystery seasonings in sight. The technique of rubbing herb oil both under the skin and over the outside means the meat stays incredibly juicy while the skin turns deep golden and crisp. Stuffing the cavity with fresh herb sprigs, scallion tops, and lemon halves perfumes the bird from the inside out as it roasts, which is a simple trick that makes a huge difference. Starting at a high temperature and then dropping the heat gives you that crackling exterior without drying out the breast. A ten-minute rest before carving locks in the juices, so every slice is as good as it looks on the platter.
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Learn more →Ingredients
4 servings
- 1 whole chicken (3.5–4 lb)
- 3 tbsp garlic-infused olive oil
- 1 lemon, zested and halved
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
For the cavity
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 4 scallions, green tops only, trimmed
For serving
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Position a rack in the lower third of the oven and preheat to 425°F (220°C). Pat the chicken completely dry inside and out with paper towels — dry skin is essential for browning.
- 2
In a small bowl, stir together the garlic-infused oil, lemon zest, chopped rosemary, thyme leaves, chopped parsley, salt, and pepper until combined.
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