Name: Lemon Herb Roast Chicken
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 6 servings
Ingredients: 1 whole chicken (4 to 5 lb); 2 tsp kosher salt; 1/2 tsp black pepper; 3 tbsp butter, softened; 1 lemon, halved; 1 head garlic, halved crosswise; 6 sprigs fresh thyme; 1 lb small potatoes, halved

A golden, juicy whole roast chicken with lemon, garlic and thyme. This one takes 1 hr 35 min start to finish and serves 6. It earned a spot in our chicken deck because the steps are simple and the ingredients are easy to find.

Advertisement · in-content

Why you'll love it

Ready in 1 hr 35 min
Everyday ingredients, most of them already in your pantry
Tagged: gluten-free, sunday-dinner

Our best tip: The overnight dry-salt is the single biggest upgrade to any roast chicken.

Gear for this recipe

As an Amazon Associate we earn from qualifying purchases, at no extra cost to you.

Roasting pan with rackRoast chicken, turkey and vegetables.
Check price →
Instant-read meat thermometerThe easiest way to never overcook chicken again.
Check price →

Advertisement · in-content

Lemon Herb Roast Chicken

Prep15 min

Cook1 hr 20 min

Total1 hr 35 min

Calories~480 / serving

Servings6

Ingredients

Instructions

If you can, salt the chicken all over and refrigerate uncovered overnight. Otherwise salt it 1 hour ahead.
Heat the oven to 425°F (220°C). Pat the chicken dry and rub the butter all over and under the breast skin.
Stuff the cavity with the lemon, garlic and thyme. Tie the legs together.
Scatter the potatoes in a roasting pan, set the chicken on top and season with pepper.
Roast 70 to 85 minutes, until the thickest part of the thigh reads 165°F (74°C). Rest 15 minutes before carving.

Notes: The overnight dry-salt is the single biggest upgrade to any roast chicken. Store leftovers in an airtight container in the fridge.

Calories are an estimate per serving, worked out from the listed ingredients and excluding optional sides. Brands and portions vary.