Name: Oven-Roasted Lemon Herb Chicken Recipe
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Cuisine: Western / European
Ingredients: 1.75 – 2 kg (3.5 – 4 lb) whole chicken, patted dry; Salt and pepper, to season; 2 tsp olive oil; 1 lemon, quartered; 3 rosemary sprigs; 100 g (1 stick) unsalted butter, melted; 3 garlic cloves, minced; 1 tbsp sage, finely chopped; 2 tsp rosemary, finely chopped; 1 tbsp parsley, finely chopped; 1/2 tsp salt; 1/2 tsp black pepper; 1 cup (250 ml) dry white wine or low sodium chicken broth; 1 onion, quartered; 1 garlic bulb, halved horizontally

Ingredients

1.75 – 2 kg (3.5 – 4 lb) whole chicken, patted dry

Salt and pepper

2 tsp olive oil

1 lemon, quartered

3 rosemary sprigs

100 g (1 stick) unsalted butter, melted

3 garlic cloves, minced

1 tbsp sage, finely chopped

2 tsp rosemary, finely chopped

1 tbsp parsley, finely chopped

½ tsp salt

½ tsp black pepper

1 cup (250 ml) dry white wine or low sodium chicken broth

1 onion, quartered

1 garlic bulb, halved horizontally

Instructions

Step 1: Take the chicken out of the fridge 30 minutes before cooking to bring it to room temperature.

Step 2: Preheat your oven to 220°C (450°F) for standard ovens or 200°C (430°F) for fan/convection ovens, and position a shelf in the middle.

Step 3: Mix together the melted butter with minced garlic, chopped sage, rosemary, parsley, ½ tsp salt, ½ tsp black pepper, and the juice from two lemon wedges.

Step 4: Place the chicken in a roasting pan. Using a dessert spoon, gently loosen the skin from the breast and drumsticks—avoid going underneath.

Step 5: Prop the chicken upright and carefully drizzle most of the butter mixture under the loosened skin, saving some to coat the surface later.

Step 6: Smear the remaining butter all over the chicken’s surface, then squeeze the juice from the leftover two lemon wedges on top.

Step 7: Stuff the used lemon wedges and rosemary sprigs inside the chicken’s cavity.

Step 8: Tie the drumstick ends with kitchen string and tuck the wing tips under the bird to ensure even cooking.

Step 9: Sprinkle salt and pepper evenly over the chicken.

Step 10: Place the quartered onion and halved garlic bulb in the pan, set the chicken on top, pour white wine or broth around it, and drizzle the olive oil over the chicken.

Step 11: Roast the chicken in the oven for 10 minutes at the initial temperature, then reduce the heat to 180°C (350°F) and roast for another 1 hour and 15 minutes. Baste the chicken twice during this time—once at 30 minutes and once at 1 hour—using pan juices. The chicken is done when it reaches an internal temperature of 75°C (165°F) or when the juices run clear at the joint between the drumstick and body.

Step 12: Remove the chicken from the oven and let it rest for 15 minutes uncovered to keep the skin crisp.

Step 13: Serve the chicken with the pan juices. Discard the onion but enjoy the roasted garlic from the pan. For carving tips and side suggestions, consider traditional accompaniments or use the carcass to make flavorful homemade broth.

Tips & Variations

To enhance flavor, brine the chicken overnight in a saltwater solution before roasting.

Try substituting fresh thyme for sage and rosemary for a different herb profile.

Roast vegetables like carrots and potatoes alongside the chicken to create a one-pan meal.

Use a meat thermometer to ensure perfectly cooked chicken without overcooking.

FAQs

Can I prepare the chicken the night before?

Yes, you can season and butter the chicken the night before, then keep it covered in the refrigerator. Bring it to room temperature before roasting for even cooking.