I’ve been making whole roast chicken for years, and it’s still one of my family’s favorite meals. It’s a recipe that’s been passed down from my mother, who got it from her mother, and so on.
The first time I made it, I was skeptical – I mean, how hard can it be to cook a chicken? But the result was so much more than just a simple roasted chicken.
It was tender, juicy, and full of flavor. My kids devoured it in seconds, and I knew right then that this recipe was going to be a staple in our household.
The best part is that it’s incredibly easy to make – just season the chicken, pop it in the oven, and let the magic happen. And the health benefits are amazing too – no added oils or sugars required, just pure, unadulterated chicken goodness.
We’ve made it for birthdays, holidays, and even just a regular Tuesday dinner – it never fails to impress. Plus, the leftovers are perfect for lunches or snacks throughout the week.
My husband even loves it when I make it for him as a special treat after a long day at work. It’s honestly the perfect recipe for any occasion or mealtime.
Whole Roast Chicken with Lemon and Herbs
4.9 from 1252 votes
A classic whole roast chicken recipe with lemon and herbs. This dish is juicy, flavorful, and perfect for a family dinner.
2Remove the giblets from the chicken and pat the chicken dry with paper towels both inside and out.
3This helps to achieve a crispy skin.
4Place the chicken breast-side up in a roasting pan.
5Rub 1 tablespoon of olive oil over the entire chicken.
6This will help to brown the skin and keep the chicken moist.
7Cut the lemon in half and place it inside the chicken cavity along with the head of garlic cut in half, and the thyme and rosemary.
8Season the inside of the chicken with salt and pepper.
9Drizzle the remaining 1 tablespoon of olive oil over the top of the chicken and sprinkle generously with salt and pepper.
10Place the chicken in the preheated oven and roast for 15 minutes.
11After 15 minutes, reduce the oven temperature to 375°F (190°C).
12Roast the chicken for an additional 60 to 75 minutes, or until the juices run clear and the internal temperature reaches 165°F (74°C) when measured with a meat thermometer in the thickest part of the thigh.
13Remove the chicken from the oven and let it rest for 15 minutes before carving.
14This allows the juices to redistribute throughout the chicken.
15While the chicken is resting, prepare the pan sauce.
16Remove the pan from the oven and place it on a stovetop burner over medium heat.
17In a small bowl, mix together the chicken broth, cornstarch, and water.
18Pour the mixture into the pan, stirring to deglaze the pan and scrape up any browned bits.
19Bring the sauce to a simmer and cook until it has thickened slightly.
20Pour the sauce into a gravy boat and serve with the carved chicken.
Tips: For extra crispy skin, place the chicken on a wire rack in the roasting pan. You can also add vegetables like potatoes and carrots to the roasting pan for a complete meal.
This whole roast chicken recipe is always a good idea for any occasion. It is a great dish for family gatherings, potlucks, or a special occasion.
It is healthy, delicious, and easy to make. You can serve it with a variety of sides and it always tastes great.
It is a classic recipe that everyone loves. It is a great dish for any occasion and it is a great way to use up any leftover vegetables you have in the fridge.
It is a healthy and delicious meal that the whole family will enjoy.
❓ Frequently Asked Questions About Whole Roast Chicken with Lemon and Herbs
1. What temperature should I roast the chicken at?
You should roast the chicken at a high temperature, around 425F (220C), for about 15 minutes. Then, reduce the heat to 375F (190C) and roast for an additional 45-55 minutes or until the internal temperature reaches 165F (74C).
2. Do I need to truss the chicken?
Trussing the chicken is not necessary, but it can help the chicken cook more evenly and make it easier to handle. If you choose not to truss the chicken, make sure to tuck the wing tips under the body and tie the legs together with kitchen twine.
3. How do I know when the chicken is cooked?
The best way to tell if the chicken is cooked is to use a meat thermometer. Insert it into the thickest part of the thigh, being careful not to touch the bone. The internal temperature should reach 165F (74C). Also, the juices should run clear when you cut into the chicken.
4. Can I stuff the chicken?
Stuffing the chicken can add extra flavor, but it can also increase the cooking time. If you choose to stuff the chicken, make sure to cook the stuffing separately first. Then, spoon it into the chicken cavity and roast as directed. Keep in mind that the stuffing needs to reach an internal temperature of 165F (74C) as well.
5. Can I roast the chicken from frozen?
Roasting a chicken from frozen can be done, but it will take longer to cook. You will need to add about 50% more time to the cooking time. Make sure to check the internal temperature with a meat thermometer to ensure it reaches 165F (74C) before serving.
6. How do I store leftover roast chicken?
Store leftover roast chicken in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. When reheating, make sure to heat it to an internal temperature of 165F (74C) to kill any bacteria.
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