Lemon Herb Roasted Chicken (Printable)

Aromatic roasted chicken with lemon and herbs alongside tender baby potatoes, perfect for a spring dinner.

# What You 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

# Step-by-Step:

01 - Preheat oven to 425°F. Pat chicken dry thoroughly with paper towels and place in large roasting pan.
02 - In 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 marinade mixture thoroughly over chicken, working it under the skin and into the cavity. Place lemon slices inside cavity.
04 - Arrange halved baby potatoes around chicken in roasting pan. Drizzle potatoes with 2 tablespoons olive oil and season with 1 teaspoon salt and ½ teaspoon pepper. Toss gently to coat evenly.
05 - Roast for 1 hour 10 to 15 minutes until chicken juices run clear and meat thermometer inserted into thickest part of thigh reads 165°F.
06 - If potatoes require additional browning, remove chicken, increase oven temperature to broil, and roast potatoes for 5 to 7 minutes until golden.
07 - Rest chicken for 10 minutes before carving. Garnish with fresh parsley and serve with roasted potatoes.

# Expert Suggestions:

01 -
  • The lemon and herbs perfume your entire kitchen while it roasts, making your home smell like a Mediterranean spring.
  • Everything cooks in one pan, which means less cleanup and more time enjoying the meal with people you care about.
  • The potatoes become golden and crispy on the outside while staying tender inside, stealing the show just as much as the chicken.
02 -
  • Patting the chicken dry is non-negotiable if you want crispy skin; any moisture will steam instead of roast.
  • The herb paste should go under the skin as well as on top—this is where the flavor actually touches the meat and transforms it.
  • A meat thermometer takes the guesswork out of doneness and saves you from either dry chicken or undercooked surprises.
03 -
  • Marinating the chicken for a few hours (or even overnight) deepens the herb flavors and makes the meat more tender, though even 30 minutes of marinating makes a noticeable difference.
  • Save the pan drippings after roasting—they're liquid gold for making a quick pan sauce or gravy, or just drizzling over the chicken at the table.
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