Lemon and Herb Roasted Chicken


Candied Carrots

You’ll Need

  • 1 (4 ½ – 5 lb) roasting chicken
  • Salt and pepper
  • 1 lemon, quartered
  • 1 head garlic, cloves separated
  • 1 small onion, quartered
  • 3 or 4 sprigs fresh tarragon/thyme (optional)
  • 3 or 4 sprigs fresh sage (optional)
  • 2 Tbsp butter
  • Cooking spray

Prep and Cook

  • Preheat oven to 400 degrees.
  • Line roasting pan with a rack, coated with cooking spray.
  • Remove giblets and neck from inside of chicken.
  • Rinse chicken inside and out with cold water and pat dry with paper towel. Season the inside of the chicken with salt and pepper.
  • Stuff the chicken cavity with lemon, garlic, onion, and fresh herbs.
  • Rub the outside of the chicken with softened butter and season with salt and pepper.
  • Place chicken, breast side up, on rack in roasting pan, in the middle of the oven. Baste frequently with drippings from the pan (the more you baste, the better it tastes).
  • Roast uncovered for 1½ to 2 hours or until juices run clear when pierced.
  • Transfer chicken from the pan to a cutting board or serving platter (place chicken breast side down to ensure white meat is juicy) and tent loosely with foil. Let chicken sit for 10 minutes before carving.


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