Peanut Free Lemon Herb Roasted Chicken
Roasted chicken is one of those timeless dinners that feels both effortless and impressive, and this herb-forward version delivers on every front. Garlic-infused olive oil gets blended with lemon zest, rosemary, thyme, and parsley, then worked both under the skin and over the outside of the bird for layers of flavor that penetrate all the way to the meat. Stuffing the cavity with fresh herb sprigs, scallion tops, and lemon halves perfumes the chicken from the inside out as it roasts, filling your kitchen with an aroma that's genuinely hard to resist. The two-temperature roasting method — starting hot for a golden, crackling skin, then dropping the heat to finish gently — means you get beautifully browned exterior and juicy, tender meat every single time. For anyone navigating peanut allergies, this recipe is refreshingly straightforward: every ingredient is a whole food or a simple pantry staple, with no sauces, marinades, or spice blends that might carry hidden cross-contamination risks. A ten-minute rest before carving is the one step you absolutely cannot skip, and it rewards your patience with clean, juicy slices and skin that stays crisp all the way to the table. Finish with a scatter of fresh parsley and a squeeze of lemon, and this is the kind of dinner that earns a permanent spot in your weekly rotation.
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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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