Chestnut Free Lemon Herb Roasted Chicken
Bright with lemon zest, fragrant with rosemary and thyme, and finished with a gloriously crisp skin, this roasted chicken is the kind of centerpiece that makes a weeknight feel like a special occasion. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about hidden additives sneaking into your meal. The technique is what really sets this one apart — rubbing the herb and garlic-infused oil directly under the skin means the meat stays incredibly juicy while the outside turns deep golden brown. Stuffing the cavity with fresh herb sprigs, scallion tops, and lemon halves perfumes the bird from the inside out as it roasts, layering flavor without any complicated steps. Starting at a high heat and then dropping the temperature gives you that restaurant-quality finish: crackling skin on the outside, tender and succulent meat all the way through. A ten-minute rest before carving is the small but non-negotiable move that keeps all those juices exactly where you want them. Serve it with lemon wedges and a scatter of fresh parsley, and you've got a clean, confident dinner that delivers every single time.
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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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