Lemon Herb Roast Chicken
A dry-brined whole chicken rubbed with lemon and herb butter, roasted over potatoes and onions until the skin crackles and the pan juices shine.
By Marisol Vance, Founder & Head of Recipe Development
Published April 2, 2025
- Prep
- 20 min
- Cook
- 1 hr 15 min
- Total
- 1 hr 35 min
- Servings
- 4
- Level
- Easy
A great roast chicken is one of the most useful things you can master, and this one is built for success. Salting the bird a day ahead seasons it all the way through and dries the skin so it roasts up crisp and deeply golden.
Herb butter tucked under the skin bastes the breast from the inside, while lemon halves in the cavity perfume the meat with steam. Potatoes and onions roast underneath, soaking up every drop of drippings, so dinner and sides come out of one pan.
Carve it at the table, spoon the lemony pan juices over everything, and save the carcass for stock. A green salad and good bread are all you need.
- Dry-brined for crisp skin
- One-pan dinner and sides
- Herb butter under skin
Ingredients
Directions
The day before, pat the chicken very dry and season it all over and inside the cavity with the salt. Refrigerate uncovered on a rack for 12 to 24 hours.
Take the chicken out of the refrigerator 45 minutes before roasting. Heat the oven to 425 degrees F with a rack in the lower third.
Mash the butter with the garlic, lemon zest, thyme leaves, rosemary, parsley and pepper.
Gently loosen the skin over the breasts and thighs with your fingers. Push about two-thirds of the herb butter under the skin and spread it evenly, then rub the rest over the outside.
Stuff the zested lemon halves and thyme sprigs into the cavity. Tie the legs together with kitchen twine and tuck the wing tips under the back.
Toss the potatoes and onion with the olive oil and a big pinch of salt in a large roasting pan or 12-inch cast iron skillet and spread them out.
Set the chicken breast side up on top of the vegetables and pour the broth into the pan around it.
Roast for 60 to 75 minutes, stirring the vegetables once halfway, until the skin is deep golden and the thickest part of the thigh registers 170 to 175 degrees F.
Transfer the chicken to a cutting board and rest for 15 minutes. Meanwhile return the vegetables to the oven if they need more color.
Carve the chicken and serve with the potatoes, onions, pan juices spooned over and the lemon wedges.
Test-kitchen tips
- Leftover meat keeps 4 days refrigerated and is perfect for sandwiches, salads or chicken enchiladas.
- If the skin is browning too quickly before the thighs are done, tent the breast loosely with foil for the last 15 minutes.
- Swap the potatoes for carrots, fennel wedges or halved shallots, and try oregano and smoked paprika in the butter for a new flavor.
