Seed Oil 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 stands in as the fat of choice here — a clean, flavorful alternative to the industrially processed vegetable and seed oils that sneak into so many store-bought rotisserie birds and bottled marinades. The herb oil gets worked directly under the skin onto the meat itself, so every bite is loaded with rosemary, thyme, and bright lemon zest rather than just surface seasoning. Stuffing the cavity with fresh herb sprigs, scallion tops, and lemon halves perfumes the bird from the inside out as it roasts, creating layers of fragrance you'll notice the moment it hits the oven. The two-stage roasting method — starting hot to crisp the skin, then dropping the temperature to finish gently — means you get that deeply golden exterior without drying out the meat. A proper rest before carving keeps the juices exactly where you want them. It's the kind of whole-bird dinner that makes the whole house smell incredible and leaves everyone at the table reaching for seconds.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!