Best 2 Whole Roast Chicken With Lemon And Herbs Recipes

**Roast Chicken with Lemon and Herbs: A Flavorful and Aromatic Dish for Every Occasion**

Indulge in the delectable flavors of our whole roast chicken, expertly seasoned with a medley of zesty lemon, aromatic herbs, and a hint of garlic. This classic dish, presented in two variations – one with butter and the other with olive oil – is perfect for any occasion, whether it's a cozy family dinner or an elegant gathering. With its crispy golden skin, succulent meat, and a burst of citrusy freshness, this succulent chicken dish will tantalize your taste buds and leave you craving for more.

**Recipes:**

1. **Whole Roast Chicken with Lemon and Butter:** This traditional recipe showcases the harmonious blend of lemon, butter, and herbs. The chicken is lovingly massaged with a mixture of butter, lemon zest, garlic, thyme, rosemary, and oregano, creating a flavorful crust that seals in the natural juices. As it roasts to perfection, the chicken exudes an enticing aroma that fills your kitchen.

2. **Whole Roast Chicken with Lemon and Olive Oil:** For a lighter yet equally delicious option, try this variation where olive oil replaces butter. The chicken is generously seasoned with a vibrant marinade of olive oil, lemon juice, garlic, thyme, rosemary, and oregano. This marinade not only infuses the chicken with a delightful Mediterranean flavor but also helps create a crispy, golden-brown skin.

Both recipes provide detailed instructions, guiding you through every step of the process – from preparing the marinade to roasting the chicken to perfection. We've also included tips on choosing the right chicken, achieving crispy skin, and ensuring the chicken is cooked through without drying out.

Let's cook with our recipes!

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

Ingredients

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

ROAST CHICKEN WITH HERBS

Roast Chicken with Herbs image

Ingredients placed in the cavity of the chicken flavor it from the inside out during roasting. Experiment with onion, other citrus fruit, and your favorite herbs.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 1h30m

Number Of Ingredients 8

Ingredients

2 whole chickens (3 1/2 to 4 pounds each), rinsed and patted dry inside and out, necks reserved (livers and giblets discarded)
Coarse salt and ground pepper
1 lemon, quartered
1 head garlic, halved horizontally, then vertically
1 bunch fresh thyme
1 bunch fresh rosemary
2 tablespoons butter, room temperature
Pan Sauce for Roast Chicken (optional)

Steps:

Preheat oven to 475 degrees. Season chicken cavities with salt and pepper. Dividing evenly, stuff with lemon, garlic, and sprigs of thyme and rosemary (reserve a few sprigs of each for garnish).
With a heavy knife, coarsely chop necks, and scatter in a large roasting pan. Place chickens, breast side up, on a rack set in pan. Using cotton kitchen twine, securely tie legs together; tuck wing tips underneath chickens.
Rub chickens with butter; season with salt. Roast, occasionally brushing chickens with pan juices, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165, about 1 hour. Transfer chickens to a platter; cover loosely with aluminum foil, and let rest 10 to 15 minutes before carving. If desired, prepare Pan Sauce to serve with chickens.

Tips:

Choose a fresh, high-quality chicken. This will ensure that your roast chicken is flavorful and juicy.
Pat the chicken dry before roasting. This will help the skin to crisp up.
Season the chicken generously with salt and pepper. You can also add other herbs and spices, such as garlic powder, onion powder, or paprika.
Roast the chicken at a high temperature for the first 30 minutes. This will help to brown the skin and seal in the juices.
Reduce the temperature to 350 degrees Fahrenheit and continue roasting the chicken for another 60-70 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees Fahrenheit.
Let the chicken rest for 10-15 minutes before carving. This will help the juices to redistribute throughout the meat.

Conclusion:

Whole roast chicken with lemon and herbs is a classic dish that is perfect for any occasion. It is easy to make and always a crowd-pleaser. With a little planning and preparation, you can create a delicious and memorable meal that your family and friends will love.