MSG Free Lemon Herb Roasted Chicken
Roasted chicken is one of those timeless dinners that feels both effortless and impressive, 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 without relying on any packaged seasonings or flavor enhancers. That matters a lot when you're trying to avoid hidden additives, since store-bought spice blends and marinades are notorious for sneaking in unwanted ingredients. Here, you know exactly what's going in and on the bird. Stuffing the cavity with fresh herb sprigs, scallion tops, and lemon halves perfumes the meat from the inside out as it roasts, adding another layer of aroma that makes the whole kitchen smell incredible. The two-temperature roasting method — starting hot for a golden, crackling skin, then dropping the heat to finish gently — means you get juicy, tender meat every single time. A final rest before carving locks in the juices, so nothing is wasted when you slice into it.
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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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