Lemon and Herb Roasted Chicken

roast chicken is wonderful for any family meal. It’s a great main for celebratory occasions and the perfect go-to when you’ve exhausted all your weekly menus and are unsure of what to make for dinner. Our easy, delicious herby chicken is very juicy and yields a beautiful golden bird with crispy skin and tons of flavor.

The outside of the chicken is coated with an herb-butter preparation featuring dried herbs, such as parsley, thyme, and rosemary, while the cavity is stuffed with onions, celery, and fresh parsley, which infuses the meat with fragrance and flavor from the inside. A few minutes of preparation and then the oven does most of the work; you simply need to baste the chicken on a few occasions to ensure it is properly moist while cooking.


  • 1 (4- to 5-poundroasting chicken
  • 2 tablespoons lemon juice, from about 1/2 medium lemon
  • Salt,to taste
  • Freshly ground black pepper, to taste
  • 1 small onion, peeled and quartered
  • 1 celery rib, cut into chunks
  • 3 to 4 sprigs fresh parsley
  • 4 tablespoons unsalted butter, melted
  • 3 tablespoons fresh parsley, coarsely chopped
  • 1/4 teaspoon dried rosemary, crumbled
  • 1/2 teaspoon dried thyme


  1. Gather the ingredients.

  2. Preheat oven to 350 F/180 C/Gas 4. Rub inside of the chicken with lemon juice; sprinkle with salt and pepper.

  3. Add the onion quarters, celery, and a few sprigs of fresh parsley to chicken cavity.

  4. Combine the melted butter with the chopped parsley, rosemary, and thyme.

  5. Brush some of the butter mixture over the chicken.

  6. Place chicken in a shallow roasting pan and roast for about 20 minutes per pound. For a 4- to 5-pound chicken, it’s 80 to 100 minutes, and the internal temperature should register at least 165 F on a meat thermometer inserted into the meaty part of the thigh away from the bone.

  7. Baste with the remaining melted butter and herb mixture several times.

  8. Serve and enjoy.

Lemon and Herb Roasted Chicken

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