Summer Lemon Herb Roasted Chicken
Elevate your summer dining experience with this mouthwatering Summer Lemon Herb Roasted Chicken. Juicy and succulent, infused with zesty lemon and aromatic herbs, this dish is perfect for gatherings or a cozy family meal. The golden-brown skin offers a delightful crunch, while the tender meat guarantees a flavor explosion in every bite. Easy to prepare and sure to impress, this recipe will have everyone asking for seconds!
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Total Time: 1 hour 35 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Roasting
- Cuisine: American
Ingredients
- 1 whole chicken (4–5 pounds)
- 2 lemons (zest and juice)
- 3 tablespoons fresh rosemary, chopped
- 3 tablespoons fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 6 garlic cloves, minced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 cups carrots and potatoes for roasting (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse the chicken under cold water and pat dry with paper towels.
- In a small bowl, combine minced garlic, lemon zest, herbs, salt, pepper, and olive oil. Rub this mixture all over the chicken.
- Squeeze lemon juice into the cavity of the chicken; add leftover lemon halves and herb sprigs.
- Roast the chicken breast-side up in a roasting pan for about 1 hour and 20 minutes or until juices run clear when pierced near the bone.
- Once cooked (internal temperature should reach 165°F), let it rest for 10-15 minutes before carving.
Nutrition
- Serving Size: Approximately 4 ounces (113g)
- Calories: 320
- Sugar: 0g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 120mg
Keywords: Marinate the chicken in lemon juice and herbs for an hour before cooking for enhanced flavor. Feel free to substitute herbs based on availability; try adding seasonal vegetables alongside the chicken for a complete meal. Store leftovers in an airtight container in the fridge for up to three days; reheat gently at 350°F.