Lemon Herb Roasted Chicken (Print)

Juicy lemon and herb infused chicken paired with tender roasted baby potatoes, perfect for a flavorful dinner.

# What You'll Need:

→ Chicken & Marinade

01 - 1 whole chicken (about 4 lbs), 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 lbs 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

# Directions:

01 - Preheat oven to 425°F. Pat the chicken dry with paper towels and place 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 lemon slices inside the cavity.
04 - Arrange halved baby potatoes around the chicken in the roasting pan. Drizzle 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 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 5–7 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 lemon and herbs do all the heavy lifting—your kitchen will smell so good people think you spent hours on this.
  • Everything roasts in one pan, so cleanup is mercifully simple and you can actually enjoy the meal.
  • It's naturally elegant enough for guests but simple enough to make on a Tuesday without stress.
02 -
  • Patting your chicken dry isn't optional—wet skin will steam instead of roast, and you'll miss out on that golden, crispy exterior that makes this dish special.
  • If you have time, marinate the chicken for a few hours or even overnight in the fridge; the flavors deepen and the meat becomes more tender.
03 -
  • If you're marinating ahead, let the chicken come to room temperature for about 30 minutes before roasting—it cooks more evenly that way.
  • Don't skip resting the chicken after it comes out of the oven; those 10 minutes let the juices redistribute so every bite stays moist and tender.
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