Lemon Herb Roasted Chicken (Print-Friendly)

Aromatic roasted chicken infused with lemon and herbs served 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

# How To Make It:

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 10–15 minutes, or until the chicken's juices run clear and a 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 5–7 minutes until golden.
07 - Rest the chicken for 10 minutes before carving. Garnish with fresh parsley and serve the chicken with roasted potatoes.

# Expert Advice:

01 -
  • The chicken emerges golden and juicy while the potatoes turn crispy at the edges—everything finishes at exactly the right moment if you trust the timing.
  • You can marinate this the night before and just roast it when guests arrive, which means you're actually relaxed instead of frantic.
  • Fresh herbs and citrus make it feel restaurant-quality without any fussy techniques or ingredients you can't pronounce.
02 -
  • A meat thermometer is not optional; it's the difference between pink chicken and perfectly cooked chicken, and it's worth the three dollars and the peace of mind.
  • Don't skip patting the chicken dry—wet skin never browns properly, and browning is where flavor lives.
  • Fresh herbs wilt and lose potency if you chop them too far in advance, so prepare them just before you make the marinade.
03 -
  • You can marinate the chicken up to twenty-four hours in advance—just cover it and refrigerate, then bring it to room temperature before roasting.
  • If you're cooking for fewer people, this recipe halves perfectly, just reduce the oven time by ten to fifteen minutes and check doneness earlier.
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