Lemon Herb Roasted Chicken (Printable)

Aromatic roasted chicken with lemon, herbs, and tender baby potatoes for a flavorful spring dinner.

# What You'll Need:

→ Chicken & Marinade

01 - 1 whole chicken (approximately 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

# Step-by-Step Guide:

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 thoroughly over the chicken, including under the skin and inside the cavity. Place lemon slices inside the cavity.
04 - Arrange 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 chicken juices run clear and a meat thermometer inserted into the thickest part of the thigh reads 165°F.
06 - If potatoes need additional browning, remove the chicken, increase oven temperature to broil, and roast potatoes for an additional 5 to 7 minutes until golden brown.
07 - Rest the chicken for 10 minutes before carving. Garnish with fresh parsley and serve the chicken with roasted potatoes.

# Expert Tips:

01 -
  • The chicken comes out impossibly tender and juicy, with crispy skin that shatters under your teeth while the meat inside stays perfectly moist.
  • Those baby potatoes roast in all the chicken drippings until they're golden and almost creamy in the center, stealing bites meant for the chicken.
  • It looks restaurant-worthy enough to impress, but honestly requires minimal fuss and mostly just your oven doing the heavy lifting.
02 -
  • Skipping the step of patting the chicken dry will leave you with steamed, soft skin instead of the crispy exterior you're after—I learned this the hard way once and never made that mistake again.
  • The resting period after roasting is non-negotiable if you want juicy meat; it allows the muscles to relax and reabsorb the juices instead of them escaping all over the plate.
03 -
  • Buy your herbs the same day you cook—they're at their most fragrant and potent when fresh, which makes all the difference in this recipe.
  • If you're worried about your chicken cooking unevenly, tuck the wing tips under the body before roasting so the thinner parts cook at the same pace as the thicker breast and thigh.
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