
Roasted chicken is one of those timeless dinners that feels special without demanding much from the cook, and this version delivers serious flavor through a handful of fresh herbs and bright citrus. Garlic-infused olive oil carries rosemary, thyme, and parsley directly under the skin and all over the outside, so every bite is deeply seasoned and wonderfully aromatic. The lemon halves and fresh herb sprigs tucked into the cavity perfume the meat from the inside out as it roasts, making your kitchen smell absolutely incredible. A hot initial blast at 425°F gets the skin golden and crackling, while a lower finishing temperature keeps the meat juicy all the way through — no dry breast meat here. The whole dish is built entirely from whole, recognizable ingredients, so there's zero guesswork about what's actually in your dinner. Resting the bird before carving is the small step that makes a big difference, locking in the juices so every slice stays tender and the skin holds its satisfying crunch. Finish with a scatter of fresh parsley and a squeeze of lemon, and you've got a centerpiece-worthy meal that's as clean and straightforward as cooking gets.
Fig 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 →4 servings













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.
In a small bowl, stir together the garlic-infused oil, lemon zest, chopped rosemary, thyme leaves, chopped parsley, salt, and pepper until combined.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
