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Easter herb-roasted lemon chicken garnished with fresh herbs

Easter Herb-Roasted Lemon Chicken

A comforting roast chicken infused with bright citrus and aromatic herbs, perfect for Easter gatherings.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole whole chicken (3-4 lbs) Fresh whole chicken for the best flavor.
  • 3 pieces lemons Two for juicing and zesting, one for slicing.
  • 4-5 cloves garlic Essential for depth of flavor.
  • 1 large onion Adds a savory note to the drippings.
  • 2-3 medium carrots Adds sweetness and color.
  • 1 lb potatoes (small or medium) Roast beautifully with the chicken.
  • 2 tablespoons olive oil Used to coat the chicken and vegetables.
  • 2 tablespoons unsalted butter Placed under the skin for moist, flavorful chicken.
  • 1 teaspoon kosher salt For seasoning.
  • 0.5 teaspoon black pepper For seasoning.
Fresh Herbs
  • 1 tablespoon fresh rosemary (chopped) Provides robust flavor.
  • 1 tablespoon fresh thyme (chopped) Adds earthy notes.
  • 1 tablespoon fresh parsley (chopped) For garnish and fresh finish.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Pat the chicken dry with paper towels.
  2. Make the herb-lemon marinade by combining the zest and juice of two lemons, olive oil, minced garlic, rosemary, thyme, salt, and pepper in a bowl.
  3. Season the chicken's cavity with salt and pepper, stuff with squeezed lemon halves, herbs, and garlic, and rub the marinade all over the chicken.
  4. Under the skin of the chicken breast and thighs, rub some marinade and place pats of butter.
Vegetable Preparation
  1. Chop onion into wedges, carrots into 2-inch pieces, and half or quarter the potatoes. Toss with olive oil, salt, and pepper.
Roasting
  1. Arrange the vegetables in a roasting pan and place the chicken on top.
  2. Roast for approximately 1 hour and 15 minutes to 1 hour and 30 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
  3. Baste the chicken halfway through cooking and rotate the pan for even browning.
Finishing
  1. Let the chicken rest for 10-15 minutes before carving. Serve with roasted vegetables and drizzle pan juices over the top.

Notes

For extra crispy skin, ensure the chicken is very dry before roasting.