Pork 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 both under the skin and over the outside so every bite is deeply fragrant and golden. Lemon zest in the herb rub and halved lemons tucked inside the cavity give the whole bird a bright, citrusy lift that balances the richness of the meat beautifully. The technique of starting at a high heat and then dropping the temperature is what gives you that shatteringly crisp skin without drying out the breast. Every ingredient here is straightforward and naturally free of any pork-derived products, so there's no need to scrutinize labels or swap anything out — it just works as written. A ten-minute rest before carving is the small step that makes a big difference, keeping the juices locked in and the skin perfectly intact. Serve it with lemon wedges and a scatter of fresh parsley for a dinner that looks like you spent all day in the kitchen.
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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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