Lemon Herb Roasted Chicken (Printable)

Aromatic lemon and herb chicken roasted alongside tender baby potatoes, ideal for spring gatherings.

# Ingredient List:

→ Chicken & Marinade

01 - 1 whole chicken (approximately 4 pounds), giblets removed
02 - 3 tablespoons olive oil
03 - 2 lemons (1 zested and juiced, 1 sliced)
04 - 4 cloves garlic, minced
05 - 2 tablespoons fresh rosemary, finely chopped
06 - 2 tablespoons fresh thyme, finely chopped
07 - 1 tablespoon fresh parsley, finely chopped
08 - 1½ teaspoons sea salt
09 - 1 teaspoon freshly ground black pepper

→ Vegetables

10 - 2 pounds baby potatoes, halved
11 - 2 tablespoons olive oil
12 - 1 teaspoon sea salt
13 - ½ teaspoon black pepper
14 - 2 tablespoons fresh parsley, chopped for garnish

# Directions:

01 - Preheat oven to 425°F. Pat the chicken dry thoroughly with paper towels and position it in a large roasting pan.
02 - In a small bowl, combine 3 tablespoons olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, parsley, 1½ teaspoons salt, and 1 teaspoon pepper. Mix until well incorporated.
03 - Rub the marinade mixture generously over the entire chicken, working it under the skin and into the cavity. Place lemon slices inside the cavity.
04 - Arrange the halved baby potatoes around the chicken in the roasting pan. Drizzle potatoes with 2 tablespoons olive oil and season with 1 teaspoon salt and ½ teaspoon pepper. Toss gently to coat evenly.
05 - Roast for 1 hour and 10 to 15 minutes, until the chicken juices run clear and a meat thermometer inserted into the thickest part of the thigh registers 165°F.
06 - If potatoes require additional browning, remove the chicken, switch oven to broil setting, and roast potatoes for 5 to 7 minutes until golden brown.
07 - Allow the chicken to rest for 10 minutes before carving. Garnish with fresh parsley and serve alongside roasted potatoes.

# Expert Advice:

01 -
  • The whole kitchen fills with such an incredible aroma that your guests will think you've been cooking all day, when really you've just prepped and let the oven do the magic.
  • Baby potatoes roast right alongside the chicken, getting crispy edges and creamy centers without any extra pans or fussing.
  • It looks absolutely stunning when you bring it to the table, but it's honestly foolproof if you use a meat thermometer.
02 -
  • A meat thermometer is genuinely the difference between confidence and anxiety when roasting chicken. 165°F in the thickest part of the thigh is your target, and it's worth the investment in a good one.
  • Don't skip patting the chicken dry. I learned this the hard way when I skipped it once and ended up with steamed skin instead of crispy skin, and it changed everything about the final dish.
03 -
  • If you have time, make the herb paste the night before and rub it under the skin in the morning so the flavors can really penetrate the meat during those hours in the refrigerator.
  • A good rule of thumb is about 13 minutes per pound at 425°F, but always rely on your thermometer since oven temperatures vary wildly.
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