Brazil Nut Free Lemon Herb Roasted Chicken
Roasted chicken doesn't get much more satisfying than this — a golden, crackling-skinned bird perfumed with rosemary, thyme, and bright lemon zest. The herb oil gets worked directly under the skin and all over the outside, so every bite is layered with flavor rather than just seasoned on the surface. Stuffing the cavity with fresh herb sprigs, scallion tops, and halved lemon keeps the interior fragrant and moist while the high initial heat locks in that irresistible crispy exterior. The whole ingredient list is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about hidden allergens sneaking in through a marinade or spice blend. Garlic-infused olive oil does a lot of heavy lifting here, delivering deep savory richness without any complicated prep. Letting the chicken rest before carving is the small step that makes a big difference — the juices redistribute and the skin stays shatteringly crisp all the way to the table. Serve it with lemon wedges and a scatter of fresh parsley for a centerpiece dinner that looks far more impressive than the effort it actually takes.
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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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