Best 8 Lemon Herb Roasted Chicken Recipes

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**Lemon Herb Roasted Chicken: A Culinary Symphony of Savory Delights**

Indulge in a culinary journey with our tantalizing Lemon Herb Roasted Chicken, where succulent flavors dance upon your palate. This delectable dish is a symphony of zesty lemon, aromatic herbs, and tender, juicy chicken, roasted to perfection. From the crispy, golden-brown skin to the moist and flavorful meat, every bite promises an explosion of taste. Accompanying this masterpiece are two delectable sauces - a vibrant lemon-herb sauce that enhances the chicken's natural flavors, and a creamy, tangy yogurt sauce that adds a refreshing touch. Prepare to embark on a culinary adventure that will leave your taste buds craving more.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON AND HERB ROASTED CHICKEN WITH BABY POTATOES



Lemon And Herb Roasted Chicken With Baby Potatoes image

Provided by Tyler Florence

Categories     main-dish

Yield 6 servings

Number Of Ingredients 7

1 (4 to 5 pound) free-range chicken
Kosher salt and freshly ground black pepper
1 lemon, halved
1 head garlic, halved
1/4 bunch each fresh rosemary, thyme, and parsley
1/4 cup olive oil
11/2 pounds red new potatoes

Steps:

  • Preheat the oven to 400 degrees F.
  • Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Season the cavity with salt and pepper, and then stuff the lemon, garlic, and herbs inside. Place the chicken, breast-side up, in a roasting pan. Tie the legs of the chicken together with kitchen twine to help hold its shape. Toss the potatoes around the chicken. Season the whole thing with a fair amount of salt and pepper and drizzle with olive oil. Roast the chicken and potatoes for 1 to 1 1/2 hours. Don't forget to baste the chicken with the drippings and rotate the pan every 20 minutes or so to insure a golden crispy skin. The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving. Serve with the roasted potatoes on the side.

ROASTED GARLIC-GLAZED CHICKEN WITH LEMON-HERB SAUCE



Roasted Garlic-Glazed Chicken With Lemon-Herb Sauce image

Recipe courtesy From Emeril's Kitchens, by Emeril Lagasse. Different way of preparing chicken and best part is that it's all done in 1 or 2 pans depending on how large of an oven proof skillet you have. The herbs and the garlic glaze are just heavenly to smell and devour. This was a huge hit in my home and even the kid enjoyed it. Prep time includes the 1 hour for roasting the garlic as this can be done ahead of time.

Provided by Chippie1

Categories     One Dish Meal

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 16

4 chicken legs (leg & thigh separated)
1 tablespoon Emeril's Original Essence (Emeril's Essence Creole Seasoning here on zaar)
2 tablespoons olive oil
4 tablespoons unsalted butter
4 sprigs fresh thyme
3 heads garlic
1/4 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon white pepper
1 large egg yolk
1 tablespoon fresh lemon juice
1 cup chicken stock
1 teaspoon Dijon mustard
2 tablespoons lemon juice
1/2 cup olive oil
1 tablespoon chopped mixed fresh herbs (such as basil, parsley, chives, and oregano; can use dried, but fresh is better)

Steps:

  • For the Roasted Garlic Glaze:.
  • Preheat the oven to 325 degrees F.
  • Cut off the top third of each head of garlic.
  • Put them on a parchment or foil-lined baking sheet, drizzle 2 tablespoons of the oil over the tops, and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
  • Turn the garlic cut side down and roast until the cloves are soft and golden brown, about 1 hour.
  • Remove from the oven and let sit until cool enough to handle.
  • Into a food processor squeeze each head of garlic gently to release the flesh.
  • Add the egg yolks, lemon juice, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and puree on high speed.
  • Add the remaining 1/2 cup of oil in a slow, steady stream and process until the glaze is thick and smooth.
  • Transfer to an airtight container and refrigerate until ready to use.
  • (The glaze can be made up to 1 day in advance).
  • For the Chicken:.
  • Preheat the oven to 375 degrees F.
  • Separate the legs& thighs.
  • Season the chicken on both sides with the Essence.
  • Heat 1 tablespoon of the oil in each of 2 large ovenproof skillets over medium-high heat.
  • Place the chicken pieces skin side down in the hot pans and sear for 6 minutes.
  • Remove from the heat.
  • Add 2 tablespoons of the butter and 2 sprigs of thyme to each pan, and place in the oven.
  • Roast for 16 minutes.
  • Remove from the oven and carefully turn the chicken halves with tongs.
  • Brush the skin side of each chicken with the garlic glaze and roast skin side up until the skin is crisp, about 10 minutes longer.
  • For the Lemon Herb Sauce:.
  • In a small saucepan, bring the chicken stock to a simmer.
  • Transfer to a blender or food processor.
  • Add the mustard and process on high speed.
  • With the motor running, add the lemon juice, olive oil, and herbs, and process until smooth.
  • Serve immediately.

HERB-ROASTED CHICKEN WITH LEMON AND SAGE



Herb-Roasted Chicken with Lemon and Sage image

Provided by Bruce Bromberg

Categories     Chicken     Marinate     Roast     Dinner     Lemon     Sage     Advance Prep Required     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 8

1 (3- to 3 1/2-pound) whole chicken, patted dry with paper towels
1/2 cup extra-virgin olive oil
1 lemon, thinly sliced
1 bunch of fresh sage leaves (about 1/2 cup)
2 teaspoons kosher salt and freshly ground black pepper
3 medium carrots, peeled and halved crosswise, optional
3 celery stalks, cut crosswise into thirds, optional
1 large onion, peeled and cut into large chunks, optional

Steps:

  • Put the chicken in a large bowl. Add the oil, lemon, and sage; toss well. Cover tightly and transfer to the refrigerator to marinate for 24 hours.
  • The next day, let the chicken stand at room temperature for 30 minutes while the oven preheats to 450°F.
  • Sprinkle the chicken inside and out with the seasoning. Remove the lemon slices and sage from the marinade and stuff them inside the chicken cavity. Scatter the carrots, celery, and onion, if using, over the bottom of a roasting pan. Pour just enough water into the pan to cover the bottom. Arrange the chicken, breast side up, on top of the vegetables, if desired, or place the chicken on a roasting rack over the vegetables.
  • Transfer the pan to the center oven rack; roast for 20 minutes. Baste with the pan juices, and continue roasting, basting once or twice, for 25 minutes more (if the chicken is not golden brown all over at this point, continue to cook for 10 more minutes).
  • Reduce the heat to 325°F. Finish roasting, without basting, until an instant-read thermometer inserted in the thickest part of the thigh reads 165°F, 20 to 25 minutes longer. Let the chicken stand for 5 minutes before carving. Serve with the pan juices and vegetables, if desired.

LEMON HERB ROASTED CHICKEN



Lemon Herb Roasted Chicken image

The juice from the lemon moistens and flavors the chicken as it roasts; rubbing the skin with the smashed garlic gives it additional flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 7

1 chicken (3 1/2 pounds), rinsed and patted dry
2 cloves garlic, smashed and peeled
2 to 3 tablespoons unsalted butter, room temperature
Coarse salt and freshly ground pepper
1 lemon, quartered
1/3 cup dry white wine, or water or chicken stock
1/2 teaspoon dried thyme

Steps:

  • Preheat oven to 425 degrees. Line a roasting pan with a rack, set aside. Rub chicken all over with garlic and then with 2 tablespoons butter. Season inside and out with salt and pepper. Place garlic cloves and lemon pieces inside the cavity. Tie legs together with kitchen twine.
  • Place chicken on rack in prepared pan and tuck the wing tips under. Roast until the juices run clear when the thigh is pierced, 45 minutes to 1 hour. Transfer chicken to a platter, and discard twine. Keep warm.
  • Place roasting pan on the stove over medium-high heat, and stir in the wine, thyme, and any accumulated juices from the platter. Bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon; cook until sauce thickens slightly, about 3 minutes. If desired, stir in 1 tablespoon butter. Pass through a fine mesh sieve. Serve sauce with the chicken.

WHOLE ROASTED ITALIAN LEMON-HERB CHICKEN



Whole Roasted Italian Lemon-Herb Chicken image

This may also be made using a larger roasting chicken however the spice mixture should be increased and the cooking time --- use fresh lemon juice only for this, and for the best flavor remember to keep basting the chicken with the pan juices frequently during cooking --- this chicken is very good!

Provided by Kittencalrecipezazz

Categories     Whole Chicken

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 11

1 whole chicken (about 3 to 3-1/2 pounds)
2 teaspoons dried Italian seasoning
1 teaspoon seasoning salt (can use more)
1/2 teaspoon fresh ground black pepper (can use more)
1/8 teaspoon mustard powder (can omit if desired)
2 teaspoons garlic powder
3 tablespoons olive oil, divided
2 tablespoons melted butter
2 lemons, juice of, large whole
1 small onion, cut into wedges
1 lemon, sliced in half (can use 2 lemons)

Steps:

  • In a small bowl combine the Italian seasoning with seasoned salt, black pepper, mustard powder and garlic powder.
  • Mix 2 tablespoons olive oil with 2 tablespoons melted butter and the juice of 2 whole lemons (you may save the lemon skins and add to the cavity of the chicken if desired or discard).
  • Wash the chicken thoroughly under cold water then pat dry.
  • Place the chicken onto a rack that is fitted into a greased baking pan.
  • Rub about 1 tablespoon or a little more of olive oil over the dry chicken.
  • Sprinkle the inside cavity of the chicken with about 1 teaspoon seasoning mix.
  • Place the lemon halves and onion inside the cavity (along with the lemon skins if desired).
  • Tie the legs together with cotton butcher's string.
  • Rub the outside of the chicken with the remaining spice mix (at this point you may cover the chicken with plastic wrap and refrigerate for up to 24 hours).
  • Drizzle the olive oil/lemon juice mixture over the top of the chicken.
  • Bake uncovered in a preheated 350 degree F oven to about 2 hours or until cooked thoroughly, basting several times with the pan juices.

Nutrition Facts : Calories 590.9, Fat 46, SaturatedFat 13.5, Cholesterol 172.7, Sodium 180.2, Carbohydrate 5.3, Fiber 1.2, Sugar 1.1, Protein 38.8

ROASTED LEMON HERB CHICKEN



Roasted Lemon Herb Chicken image

My family loves this. My husband even requests it.

Provided by barbzal

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h45m

Yield 8

Number Of Ingredients 8

2 teaspoons Italian seasoning
½ teaspoon seasoning salt
½ teaspoon mustard powder
1 teaspoon garlic powder
½ teaspoon ground black pepper
1 (3 pound) whole chicken
2 lemons
2 tablespoons olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
  • Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
  • Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.

Nutrition Facts : Calories 405.3 calories, Carbohydrate 3.6 g, Cholesterol 127.7 mg, Fat 29.2 g, Fiber 1.5 g, Protein 32.2 g, SaturatedFat 7.8 g, Sodium 177.6 mg, Sugar 0.1 g

ATKINS HERB-ROASTED CHICKEN WITH LEMON



Atkins Herb-Roasted Chicken With Lemon image

Make and share this Atkins Herb-Roasted Chicken With Lemon recipe from Food.com.

Provided by Orions Wife

Categories     Whole Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

1 whole chicken, about 3 pounds, washed and patted dry
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried thyme or 2 teaspoons fresh thyme, chopped
1 lemon, sliced into rounds, intact
2 tablespoons butter
3/4 cup chicken broth, reduced-sodium

Steps:

  • Heat oven to 350°F Sprinkle chicken with salt, pepper and thyme, inside and out. Loosen skin from breast with and index finger and stuff 2 slices of lemon and 1 tablespoon butter onto each side of the breast. Place remaining lemon in the cavity. Transfer chicken to a roasting pan. Roast 1 hour to 1 hour 10 minutes; basting occasionally. A instant meat thermometer should read 170 in the thickest part of the thigh (not touching bone). Transfer chicken to a cutting board; wait 10 minutes before carving to allow juices to redistribute. Pour off fat from pan. Place pan over 2 burners; pour in chicken broth and bring to a boil. Scrape up brown bits on bottom of pan. Cook 2-3 minutes. Pour over carved chicken.

LEMON HERB CHICKEN BAGUETTE W/ ROASTED GARLIC AIOLI



Lemon Herb Chicken Baguette W/ Roasted Garlic Aioli image

The aioli is the star of this dish especially if you love garlic like I do. It's also fabulous on burgers and if your in a pinch you can use a store bought mayo, just add a little red wine vinegar, dijon, and olive oil to taste along with your garlic, but I strongly suggest you just make it from scratch because it will blow your...

Provided by Lauren Perkins-Boyd

Categories     Roasts

Time 35m

Number Of Ingredients 18

4 boneless, skinless chicken breast
2 lemons
2 clove garlic
2 tsp fresh oregano or herb of your choice
3 Tbsp olive oil
1 tsp black pepper
2 loaves of baguette
1 beefsteak tomato, sliced
1 handful crisp salad leaves (i use a spring mix)
ROASTED GARLIC AIOLI
2 egg yolks
1 tsp dijon mustard
1 Tbsp red wine vinegar
1/2 tsp salt
1 pinch black pepper
2/3 c canola oil
2/3 c olive oil
1 head of garlic

Steps:

  • 1. Start with the aioli it can be made up to three days in advance. Preheat ove to 300. Slice off top of garlic, cutting through the cloves. Place cut side up in a pie plate or small baking dish, Drizzle with olive oil and sprinkle with salt and pepper. Roast until completely soft, 1 hour. Cool completely. Squeeze out cloves from papery skins and mash until smooth.
  • 2. For aioli make sure all your ingredients are at room temp. Set a deep bowl on a damp dish cloth to prevent it from slipping as you whisk. Whisk egg yolks, dijon, vinegar, salt, and pepper together until thick and creamy.
  • 3. Combine the oils in a measuring cup. Whisk the oil into the eggs a drop at a time until it begins to thicken. Add remaining oil in a thin steady stream until thick and glossy. Add roasted garlic. Taste, and adjust seasoning adding more vinegar, dijon, salt, or pepper to taste. Store in the refrigerator for up to three days.
  • 4. Slice chicken breast through the middle horizontally to cut in half. Toss chicken, lemon, garlic, oregano, oil, and pepper togther. Cover and refrigerate for 20 minutes or up to overnight. Sprinkle with salt to taste. Grill over medium hot coals until opaque, with no trace of pink, 3-5 minutes per side. For indoor cooking preheat broiler, broil chicken until opaque, 3-5 minutes per side. Cut each loaf of baguette into 4 equal-sized pieces. Split and toast on grill until just crisp, 1 minute. Fill baguette with tomatoes, salad greens, chicken, and aioli. Serve warm.

Tips:

  • Select a High-Quality Chicken: Opt for a free-range or organic chicken for better flavor and texture.
  • Proper Preparation: Rinse the chicken thoroughly and pat it dry to ensure even cooking and crispy skin.
  • Seasoning and Marinating: Enhance the chicken's flavor by seasoning it inside and out with a blend of herbs, spices, and salt. Consider marinating the chicken for several hours or overnight for deeper flavor.
  • Stuffing and Trussing: If desired, stuff the chicken with aromatic ingredients like lemon slices, herbs, and vegetables for added flavor. Trussing the chicken helps it cook evenly and maintain its shape.
  • Roasting Temperature: Roast the chicken at a high temperature (425°F/220°C) for the initial 15 minutes to achieve a golden brown and crispy skin. Then, reduce the temperature to 350°F/175°C for the remaining cooking time to ensure the chicken cooks evenly without drying out.
  • Basting and Tent: Baste the chicken with its own juices or a flavorful liquid mixture every 20-30 minutes during roasting to keep it moist and prevent it from becoming dry. If the chicken browns too quickly, loosely tent it with foil to prevent burning.
  • Resting the Chicken: Once the chicken is cooked, let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.

Conclusion:

Lemon Herb Roasted Chicken is a classic dish that combines the bright and tangy flavors of lemon and herbs with the succulent and savory taste of roasted chicken. By following these tips, you can create a perfectly cooked, golden brown chicken that is bursting with flavor and aroma. Whether you're preparing it for a special occasion or a cozy family dinner, this recipe is sure to impress and satisfy everyone at the table.

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