Lemon Herb Roasted Chicken (Printer-friendly)

Tender roasted chicken brightened with lemon and herbs, served alongside golden baby potatoes.

# What You 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

# How to Make It:

01 - Preheat oven to 425°F. Pat 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, including 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, season with 1 teaspoon salt and ½ teaspoon pepper, and 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 need additional browning, remove chicken and increase oven temperature to broil. Roast potatoes for an additional 5 to 7 minutes until golden brown.
07 - Rest chicken for 10 minutes before carving. Garnish with fresh parsley and serve with roasted potatoes.

# Cooking Tips:

01 -
  • One pan means one mess, and somehow the potatoes absorb all that herby, lemony magic while roasting alongside the chicken.
  • Your kitchen will smell so incredible that people will arrive early just hoping for leftovers.
  • It feels elegant enough for company but honest enough for a regular Tuesday when you want something that actually tastes like real food.
02 -
  • The resting period is non-negotiable—cut into the chicken too soon and all those beautiful juices run out onto the cutting board instead of staying in the meat.
  • If you marinate the chicken the night before, you can skip the resting period entirely and the flavors will be even deeper and more complex.
  • A meat thermometer is worth its weight in gold because roasting times vary wildly depending on your oven, and dry chicken is genuinely disappointing.
03 -
  • If your oven runs hot, you might be done closer to 1 hour than 1 hour and 15 minutes—know your oven and trust the thermometer over the clock.
  • Lemon zest is bright and concentrated, while lemon juice is more subtle and won't make the chicken taste sour, so use both for the most interesting flavor.
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