Pecan Free Lemon Herb Roasted Chicken
Bright lemon zest, garlic-infused olive oil, and a trio of fresh herbs come together in a roasted chicken that smells absolutely incredible the moment it hits the oven. The trick of rubbing herb oil directly under the skin means every bite of breast and thigh is deeply flavored, not just the surface. Stuffing the cavity with whole sprigs of rosemary and thyme along with scallion tops and lemon halves perfumes the meat from the inside out as it roasts. Starting at a high blast of heat and then dropping the temperature gives you that gorgeous, crackling golden skin with juicy, tender meat underneath. Every single ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about cross-contact from shared processing facilities. It's the kind of centerpiece roast that looks like you spent all day on it, but the prep is genuinely straightforward and the oven does most of the heavy lifting. Finish with a squeeze of fresh lemon and a scatter of parsley, and dinner is done.
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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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