BHA & BHT Free Lemon Herb Roasted Chicken
Roasted chicken is one of those timeless dinners that feels special without demanding much, and this version delivers serious flavor through nothing but fresh herbs, bright citrus, and good olive oil. The herb oil — built from rosemary, thyme, parsley, and lemon zest — gets worked directly under the skin and all over the outside, so every bite is fragrant and deeply savory. Stuffing the cavity with whole herb sprigs, scallion tops, and both lemon halves keeps the interior moist while the high-heat start drives the skin toward that deep golden crispness everyone fights over at the table. What makes this recipe a smart choice for anyone avoiding synthetic preservatives is how straightforward the ingredient list is. There are no packaged spice blends, no bottled marinades, and no processed fats — just fresh aromatics, kosher salt, freshly ground pepper, and garlic-infused olive oil. Store-bought rotisserie birds and pre-seasoned poultry products often contain additives that are hard to spot on a label, so roasting your own from scratch is genuinely the cleanest path to a bird you can feel confident about. The resting step at the end is worth every minute — it keeps the juices locked in and means the skin stays shatteringly crisp all the way to the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!