Herb-Roasted Lemon Garlic Chicken

Tiffany Manners

This herb-roasted lemon garlic chicken brings a rustic Mediterranean flair to your table. Inspired by the sun-drenched flavors of southern Europe, the dish combines bright citrus, aromatic herbs, and tender, juicy chicken slow-roasted to perfection. Perfect for a cozy dinner or a centerpiece on a gathering table.

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Prep Time 20

Cook Time 1 15

Total Time 1 35

Course Main Course

Cuisine Mediterranean

Servings servings

Calories 80 kcal

Equipment

Roasting pan
Chef's Knife
Cutting board
Mixing bowl
Small whisk or spoon

Ingredients

1 whole chicken (about 4 lbs) organic, air-chilled preferred
2 tablespoons olive oil extra virgin, robust flavor
1 tablespoon lemon zest from 1 large lemon
2 tablespoons lemon juice freshly squeezed
4 cloves garlic minced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 medium lemon halved, for stuffing

Instructions

Preheat the oven to 400°F (200°C).
Remove the chicken from the refrigerator 20 minutes before cooking to bring it closer to room temperature for more even roasting.
In a small mixing bowl, combine olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, salt, and pepper. Whisk until well blended into a fragrant herb paste.
Pat the chicken dry with paper towels. Rub the herb mixture all over the chicken, including under the skin over the breast for deeper flavor. Stuff the cavity with the halved lemon.
Place the chicken breast-side up in a roasting pan. Tie the legs together with kitchen twine if desired for uniform cooking.
Roast in the oven for 1 hour and 15 minutes, or until a thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Baste with pan juices halfway through for extra flavor and crisp skin.
Remove from oven and let rest for 10–15 minutes before carving to retain juices.

Notes

Chef’s Tips:

For added flavor, marinate the chicken with the herb paste for 2–4 hours before roasting. You can also scatter quartered red onions or baby potatoes in the roasting pan to cook alongside the chicken.
For a dairy-free version—no changes needed!

Nutrition

Calories: 80kcalCarbohydrates: 5gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 0.2mgSodium: 583mgPotassium: 77mgFiber: 1gSugar: 1gVitamin A: 107IUVitamin C: 23mgCalcium: 25mgIron: 1mg

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