Lemon Herb Roasted Chicken (Print Version)

Aromatic roasted chicken with fresh lemon, herbs, and golden baby potatoes for a vibrant spring meal.

# What You'll Need:

→ Chicken & Marinade

01 - 1 whole chicken (approximately 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 oven to 425°F. Pat chicken dry 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, including under skin and inside 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.
05 - Roast for 1 hour and 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 and increase oven temperature to broil. Roast potatoes for additional 5 to 7 minutes until golden.
07 - Rest chicken for 10 minutes before carving. Garnish with fresh parsley and serve with roasted potatoes.

# Additional Tips::

01 -
  • The whole kitchen fills with an aroma so bright and herbaceous, your guests will think you've been cooking all day.
  • Everything roasts together on one pan, which means cleanup is almost as easy as the cooking itself.
  • It looks restaurant-quality the moment it comes out of the oven, making even weeknight dinners feel special.
  • The potatoes soak up all that lemony, garlicky goodness, becoming the dish everyone secretly fights over.
02 -
  • Pat the chicken dry before roasting—any surface moisture prevents the skin from crisping, and crispy skin is the whole payoff here.
  • Don't skip the resting period; those 10 minutes let the juices redistribute, and the difference between a moist chicken and a dry one is honestly that simple.
  • If you're marinating ahead, do it uncovered in the fridge so the skin can dry out slightly, which also helps with browning.
03 -
  • For extra depth, marinate the chicken in the herb mixture for 12 to 24 hours before roasting—the flavors penetrate deeper and the chicken becomes impossibly tender.
  • Use a meat thermometer to take the guesswork out of doneness; insert it into the thickest part of the thigh without touching bone, and pull it out when it reads 165°F.
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