Lemon Herb Roasted Chicken (Printable)

A vibrant dish of lemon and herb infused roasted chicken with golden baby potatoes for a flavorful meal.

# What You Need:

→ Chicken & Marinade

01 - 1 whole chicken, about 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

# Steps:

01 - Preheat oven to 425°F. Pat the chicken dry with paper towels and place in a large roasting pan.
02 - In a 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 the marinade mixture all over the chicken, including under the skin and inside the cavity. Place the lemon slices inside the cavity.
04 - Arrange the halved baby potatoes around the chicken in the 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, or until the chicken's juices run clear and a meat thermometer inserted into the thickest part of the thigh reads 165°F.
06 - If the potatoes need more browning, remove the chicken, increase oven temperature to broil, and roast potatoes for an additional 5 to 7 minutes until golden.
07 - Rest the chicken for 10 minutes before carving. Garnish with fresh parsley and serve the chicken with roasted potatoes.

# Expert Tips:

01 -
  • One pan means less cleanup, more time enjoying the meal and the company around your table.
  • The chicken emerges impossibly moist while the potatoes turn golden and crispy on the edges, giving you two textures from one oven.
  • Fresh herbs and lemon make you look like you spent all day cooking when it really only took 20 minutes of prep.
02 -
  • If you marinate the chicken for even a few hours (up to 24 hours is perfect), the meat becomes noticeably more tender and the flavor deepens—it's worth the planning ahead.
  • Temperature matters more than time; a 3-lb chicken and a 5-lb chicken cook differently, so always use a thermometer rather than trusting the clock.
03 -
  • Marinating the chicken overnight creates such tender, flavorful meat that people will ask if you used a special technique—it's really just patience and cold hours doing the work.
  • Save those pan drippings and pour them into a little bowl to serve on the side; they're liquid gold that makes every bite taste even better.
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