Zesty Herb-Infused Lemon Roast Chicken
Elevate your dinner with this Zesty Herb-Infused Lemon Roast Chicken recipe! Juicy and succulent, this whole chicken is seasoned with aromatic herbs and stuffed with fresh lemon slices, infusing it with a delightful citrus flavor. With a golden, crispy skin and tender meat, this dish is perfect for family gatherings or a special occasion. The reduction of pan juices with chicken broth creates a rich, flavorful gravy that complements the savory notes, making every bite a taste of home.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
whole chicken
1 (about 3 pounds, washed and patted dry)
salt
1 teaspoon (to taste)
black pepper
1/4 teaspoon (to taste)
dried thyme
1 teaspoon (or 2 teaspoons fresh thyme, chopped)
lemon
1 (sliced into rounds)
butter
2 tablespoons (softened)
chicken broth
3/4 cup (reduced-sodium)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Pat the whole chicken dry and season it generously with salt, black pepper, and thyme, making sure to rub the seasonings inside the cavity and over the skin.
3
Gently loosen the skin on each side of the chicken breast using your index finger, taking care not to tear it. Place two slices of lemon and one tablespoon of butter underneath the skin on each side of the breast.
4
Stuff the remaining lemon slices into the cavity of the chicken.
5
Transfer the seasoned chicken to a roasting pan, breast side up.
6
Roast the chicken in the preheated oven for 1 hour to 1 hour and 10 minutes, basting occasionally with the pan juices. Use an instant-read meat thermometer to ensure it reaches an internal temperature of 170°F (77°C) in the thickest part of the thigh without touching the bone.
7
Once cooked, remove the chicken from the oven and let it rest on a cutting board for 10 minutes to allow the juices to redistribute.
8
While the chicken rests, pour off excess fat from the roasting pan. Place the pan over medium heat on two burners, adding the chicken broth. Bring the mixture to a boil, scraping up the flavorful brown bits from the bottom of the pan.
9
Simmer the broth for 2-3 minutes until slightly thickened, then pour it over the carved chicken before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient of this recipe?
The main ingredient is a whole chicken, weighing about 3 pounds.
At what temperature should the oven be preheated?
The oven should be preheated to 350°F (175°C).
How should I prepare the chicken before seasoning?
You should wash the chicken and pat it dry with paper towels.
What seasonings are used for the rub?
The recipe uses a mixture of salt, black pepper, and dried or fresh thyme.
How do I add butter to the chicken?
Gently loosen the skin on each side of the breast and place one tablespoon of softened butter under each side.
Where are the lemon slices placed?
Two slices are placed under the skin on each side of the breast, and the remaining slices are stuffed into the cavity.
What is the recommended roasting time?
The chicken should be roasted for 1 hour to 1 hour and 10 minutes.
Should the chicken be basted?
Yes, you should baste the chicken occasionally with the pan juices while it roasts.
What is the target internal temperature for the chicken?
The chicken is done when it reaches an internal temperature of 170°F (77°C).
Where should I check the internal temperature?
Insert the thermometer into the thickest part of the thigh without touching the bone.
How long should the chicken rest after cooking?
The chicken should rest on a cutting board for 10 minutes before carving.
Why is it important to let the chicken rest?
Resting allows the juices to redistribute throughout the meat, keeping it moist.
How do I make the pan gravy?
Pour off excess fat, add chicken broth to the pan over medium heat, and scrape up the brown bits.
How much chicken broth is needed for the sauce?
The recipe calls for 3/4 cup of reduced-sodium chicken broth.
How long should the broth simmer?
The broth should simmer for 2 to 3 minutes until it has slightly thickened.
Can I use fresh thyme instead of dried?
Yes, you can substitute 1 teaspoon of dried thyme with 2 teaspoons of chopped fresh thyme.
Is this recipe suitable for a low-carb diet?
Yes, it is tagged as low-carb and Atkins-friendly.
What equipment is needed for the gravy?
A roasting pan that can be placed over two burners and a tool to scrape the pan bits.
What should I do with the pan fat before making gravy?
You should pour off the excess fat from the roasting pan.
When should the gravy be served?
The gravy should be poured over the carved chicken immediately before serving.
Does the chicken have crispy skin?
Yes, roasting at 350°F results in a golden, crispy skin.
Is this recipe considered a comfort food?
Yes, it is specifically tagged as a comfort food and family dinner dish.
How many ingredients are in this recipe?
There are 7 main ingredients: whole chicken, salt, pepper, thyme, lemon, butter, and chicken broth.
How do I loosen the skin without tearing it?
Use your index finger to gently separate the skin from the breast meat.
What gives the chicken its 'zesty' flavor?
The inclusion of fresh lemon slices both under the skin and inside the cavity provides the citrus zest.
Is this a good recipe for beginners?
Yes, it is categorized as an easy recipe.
What type of butter should be used?
The recipe recommends using softened butter for easier application.
Should the chicken be cooked breast side up or down?
The chicken should be placed in the roasting pan breast side up.
How much salt is recommended?
The recipe suggests 1 teaspoon of salt, or to taste.
What provides the depth of flavor in the gravy?
Scraping up the flavorful brown bits from the bottom of the roasting pan adds depth to the gravy.