Lemon Herb Roasted Chicken (Printable)

A vibrant dish featuring lemon and herb roasted chicken paired with tender baby potatoes.

# What You'll Need:

→ Chicken & Marinade

01 - 1 whole chicken (about 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

# Steps:

01 - Preheat the oven to 425°F. Pat the chicken dry with paper towels and place it 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 all over the chicken, including under the skin and inside the cavity. Place the lemon slices inside the cavity.
04 - Arrange the halved baby potatoes around the chicken in the roasting pan. Drizzle the 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 the chicken's juices run clear and a meat thermometer inserted into the thickest part of the thigh reads 165°F.
06 - If the potatoes need more browning, remove the chicken, increase oven temperature to broil, and roast potatoes for an additional 5 to 7 minutes until golden.
07 - Rest the chicken for 10 minutes before carving. Garnish with fresh parsley and serve the chicken with roasted potatoes.

# Chef’s Tips:

01 -
  • The chicken stays impossibly juicy while the skin crisps up golden, and honestly, that's the real magic happening here.
  • Baby potatoes roast in the same pan, soaking up all those herby pan drippings so you get two dishes tasting like one beautiful thing.
  • Fresh lemon and herbs make it feel fancy enough for company but simple enough you won't stress in the kitchen.
02 -
  • Don't skip the resting step because the chicken will keep cooking and the fibers will relax, giving you meat that's actually tender instead of stringy.
  • Fresh herbs make this dish sing in ways dried herbs never will—if you can't find fresh rosemary or thyme, make something else entirely because the swap fundamentally changes what you're cooking.
03 -
  • Marinate the chicken up to 24 hours ahead—the lemon juice starts breaking down the muscle fibers, making the meat even more tender than it would be otherwise.
  • Room temperature chicken cooks more evenly than cold chicken straight from the fridge, so pull it out about 30 minutes before roasting.
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