Lemon and Herb Whole Roasted Chicken Recipe

This lemon and herb whole roasted chicken recipe is a newer addition to our meal rotation, but it has become nearly as popular as our herbed chicken thigh recipe! This is a simple but flavorful recipe that is great for both company or a slow weeknight dinner.

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Yield: 1 whole chicken

Lemon and Herb Whole Roasted Chicken Recipe

Lemon and Herb Whole Roasted Chicken

Ingredients

  • 1 Whole Chicken with Giblets Removed
  • 2 TBSP Lemon Juice
  • 1 TBSP Himalayan Salt
  • 2 TSP Black Pepper
  • 1 TSP Crushed Thyme
  • 1 TSP Crushed Marjoram
  • 1 TSP Crushed Rosemary
  • OR 1 TBSP Italian Seasoning Blend in place of above 3 herbs
  • 1 Whole Onion, Peeled and Cut in Half
  • 2-3 Sprigs of Fresh Rosemary

Instructions

  1. Pre-heat oven to 425*F
  2. Mix together salt, pepper, thyme, marjoram, and crushed rosemary in a small bowl and set aside
  3. Place chicken, breast side up in shallow roasting pan.
  4. Slowly pour lemon juice over chicken while rubbing it all over the chicken.
  5. Rub the salt, pepper, and herb mixture over the chicken getting as much as you can over and inside the skin, in the crevices and even on the back.
  6. Place onion and rosemary sprigs inside the chicken cavity.
  7. Cover the chicken and place in the pre-heated oven for 30 minutes.
  8. Reduce the heat to 375*F and cook for 30 more minutes.
  9. Remove the lid and cook for 30 more minutes or until the meat thermometer registers 180*F in the thickest part of the thigh. Baste occasionally if desired.
  10. Remove from oven and allow to rest for 10 minutes before slicing.

Lemon and Herb Whole Roasted Chicken Recipe

White plate with roasted chicken, brown rice, and broccoli

Ingredients

  • 1 Whole Chicken with Giblets Removed
  • 2 TBSP Lemon Juice
  • 1 TBSP Himalayan Salt
  • 2 TSP Black Pepper
  • 1 TSP Crushed Thyme
  • 1 TSP Crushed Marjoram
  • 1 TSP Crushed Rosemary
  • OR 1 TBSP Italian Seasoning in place of above 3 herbs
  • 1 Whole Onion, Peeled and Cut in Half
  • 2-3 Sprigs of Fresh Rosemary

I like to get my dry herbs, spices, and salt from Azure Standard. If you’re not a member yet, click this link to find a drop near you!

Instructions

Pre-heat oven to 425*F

Mix together salt, pepper, thyme, marjoram, and crushed rosemary in a small bowl and set aside

1 Tbsp Italian Seasoning

Place chicken, breast side up in shallow roasting pan or dutch oven.

Raw whole chicken in dutch oven

Slowly pour lemon juice over chicken while rubbing it all over the chicken.

Lemon juice over chicken

Rub the salt, pepper, and herb mixture over the chicken getting as much as you can over and inside the skin, in the crevices and even on the back.

Raw chicken rubbed with herbs

Place onion and rosemary sprigs inside the chicken cavity.

Cover the chicken and place in the pre-heated oven for 30 minutes.

Reduce the heat to 375*F and cook for 30 more minutes.

Remove the lid and cook for 30 more minutes or until the meat thermometer registers 180*F in the thickest part of the thigh. Baste occasionally if desired.

Remove from oven and allow to rest for 10 minutes before slicing.

Whole roast chicken

Variations for Lemon and Herb Whole Roasted Chicken

  • Play around with which herbs you use! You may find a flavor combination you like better!
  • Do you love garlic? Add 1 tsp of garlic powder to the herb mixture and/or 2 cloves of garlic inside the chicken with the onion.

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