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Lemon Herb Roasted Chicken with Crispy Skin

A whole, perfectly roasted Lemon Herb Roasted Chicken with deeply browned, crispy skin resting on a white serving platter.
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A straightforward recipe for roasting a whole chicken using lemon and herbs to achieve moist meat and perfectly crisp skin.

Ingredients

Scale
  • 1 whole chicken (about 4 lbs)
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, softened
  • 1 large lemon, halved
  • 4 cloves garlic, smashed
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Remove the chicken from its packaging and remove any giblets from the cavity. Pat the entire chicken skin very dry using paper towels. This step is crucial for crispy skin.
  2. In a small bowl, mix the softened butter with the chopped rosemary, thyme, salt, pepper, and paprika until combined. This is your herb butter.
  3. Gently separate the skin from the chicken breast meat using your fingers. Rub half of the herb butter mixture directly onto the breast meat under the skin. Rub the remaining herb butter all over the outside of the chicken skin.
  4. Place the lemon halves and the smashed garlic cloves inside the chicken cavity.
  5. Place the chicken breast-side up in a roasting pan or a large oven-safe skillet. Drizzle the skin lightly with olive oil.
  6. Roast at 425 degrees Fahrenheit for 15 minutes to start crisping the skin.
  7. Reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius). Continue roasting for another 50 to 70 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees Fahrenheit (74 degrees Celsius). Baste the chicken with pan juices halfway through the lower temperature roasting.
  8. Remove the chicken from the oven. Tent loosely with foil and let it rest for 15 minutes before carving. This resting period allows the juices to redistribute, keeping the meat moist.
  9. Use the pan drippings to make a simple sauce or gravy if desired.

Notes

  • For extra crispy skin, you can place the seasoned chicken in the refrigerator uncovered for 4 to 24 hours before roasting. The cold air dries the skin further.
  • If the skin browns too quickly during roasting, loosely tent the chicken with foil.
  • For a simple side, roast small potatoes and carrots alongside the chicken for the last 45 minutes of cooking time.

Nutrition

Find it online: https://kitchnkudos.com/lemon-herb-roasted-chicken-with-crispy-skin/