Macadamia Free Lemon Herb Roasted Chicken
Roasted chicken is one of those timeless dinners that feels both effortless and impressive, and this version delivers on every front. Garlic-infused olive oil gets blended with fresh rosemary, thyme, and parsley, then worked directly under the skin so the meat stays incredibly juicy and fragrant all the way through. Bright lemon zest in the rub and halved lemons stuffed into the cavity give the whole bird a citrusy lift that cuts through the richness beautifully. Starting the roast at a high blast of heat and then dropping the temperature is the kind of technique that guarantees shatteringly crisp skin without drying out the meat. Every ingredient here is straightforward and naturally free from tree nut concerns — no specialty sauces, no spice blends with mystery additives, just honest aromatics and good olive oil. Letting the chicken rest before carving is the small but crucial step that keeps all those herb-scented juices locked in. Serve it with lemon wedges and a scatter of fresh parsley, and you've got a centerpiece dinner that looks like it took far more effort than it did.
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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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