Lemon Herb Roasted Chicken (Print version)

Roasted chicken infused with lemon and herbs, paired with golden tender baby potatoes for a spring meal.

# What You'll Need:

→ 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 with paper towels and place 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.
03 - Rub the marinade mixture thoroughly over the chicken, ensuring coverage under the skin and inside the cavity. Place lemon slices inside the cavity.
04 - Arrange 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.
05 - Roast for 1 hour and 10 to 15 minutes, or until chicken juices run clear and a meat thermometer inserted into the thickest part of the thigh reads 165°F.
06 - If potatoes require additional browning, remove chicken from oven, increase temperature to broil, and roast potatoes for 5 to 7 minutes until golden.
07 - Allow chicken to rest for 10 minutes before carving. Garnish with fresh parsley and serve with roasted potatoes.

# Expert Advice:

01 -
  • Your whole kitchen smells like a Mediterranean vacation for hours afterward.
  • The chicken comes out impossibly juicy with crispy, golden skin that makes everyone ask for your secrets.
  • Those baby potatoes absorb all the herb-infused drippings and become addictively tender.
  • It looks fancy enough for guests but requires almost no real skill.
02 -
  • The most common mistake is not patting the chicken dry—moisture is the enemy of crispy skin, and crispy skin is why this dish works.
  • If you marinate the chicken overnight, the flavors deepen and the meat becomes even more tender, so plan ahead when you can.
03 -
  • If you know you're cooking for guests, marinate the chicken the night before so you're only doing assembly and oven-watching the day of—it reduces stress and deepens flavor.
  • A meat thermometer is worth its weight in gold; it removes all the guesswork and guarantees juicy chicken every single time.
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