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Roasted Lemon Herb Whole Chicken Recipe

★★★★★

4.5 from 106 reviews
  • Author: Ben
  • Total Time: 2 hours
  • Yield: 4 to 6 servings 1x
  • Diet: Halal

Description

A flavorful roasted whole chicken infused with fresh lemon, rosemary, thyme, and a blend of savory spices. This comforting dish is cooked to juicy perfection with tender carrots and a rich pan sauce made from white wine and chicken broth, perfect for a hearty family meal.

Ingredients

Scale

Chicken and Herbs

  • 1 Whole Chicken
  • 2 sprigs Fresh Rosemary
  • 4 sprigs Fresh Thyme
  • 2 Lemons

Seasonings and Oil

  • 2 tablespoons Olive Oil
  • 2 teaspoons Poultry Seasoning
  • 1/2 teaspoon Seasoned Salt
  • 1/2 teaspoon Dry Mustard
  • 1/2 teaspoon Ground Black Pepper
  • 1 teaspoon Garlic Powder
  • Salt to taste

Vegetables and Liquids

  • 1 Onion
  • 1/2 cup White Wine
  • 1 cup Chicken Broth
  • 6 Carrots

Instructions

  1. Prepare the Chicken: Preheat the oven to 350°F (180°C). Rinse the whole chicken and remove the giblets. Pat the chicken dry thoroughly with paper towels to ensure crispy skin during roasting.
  2. Season the Chicken: In a small bowl, mix the poultry seasoning, seasoned salt, dry mustard, ground black pepper, and garlic powder. Rub this spice mixture all over the chicken, both on the outside and inside the cavity, to infuse flavor deep into the meat.
  3. Stuff the Chicken: Place the fresh rosemary sprigs, fresh thyme sprigs, and one lemon inside the cavity of the chicken to impart herbal and citrus aromas as it roasts.
  4. Sauté the Onion: Heat olive oil in a 10-inch cast iron skillet over medium-high heat for about 2 minutes. Add the chopped onion and sauté for 2 to 3 minutes until fragrant and starting to soften.
  5. Add Liquids and Vegetables: Pour in the white wine and cook until it mostly evaporates, about 3 to 4 minutes. Then add the chicken broth, carrots, and the second lemon (cut in pieces). Stir well to combine these ingredients, creating a flavorful roasting base.
  6. Roast the Chicken: Place the seasoned chicken on top of the vegetables in the skillet. Roast in the preheated oven for 1.5 to 2 hours, or until the chicken is fully cooked through and the internal temperature near the bones reaches 165°F (75°C). Baste the chicken with pan juices a few times during cooking to keep it moist.
  7. Rest the Chicken: Once cooked, transfer the chicken and vegetables to a serving platter. This resting period helps the juices redistribute within the meat for tender, juicy slices.
  8. Prepare the Sauce: Skim off as much fat as possible from the surface of the remaining broth in the skillet using a large spoon. Bring the sauce to a boil over medium heat and cook until it thickens, about 10 minutes. Adjust seasoning with salt to taste.
  9. Serve: Slice the roasted chicken and serve it with the tender carrots and the rich pan sauce. Enjoy a perfectly balanced, aromatic roasted chicken meal.

Notes

  • Ensure the chicken is fully thawed before starting to roast for even cooking.
  • Use a meat thermometer to accurately check doneness – the safe internal temperature is 165°F (75°C).
  • Basting helps keep the chicken moist and enhances flavor but don’t open the oven door too often to maintain temperature.
  • The pan sauce can be strained for a smoother texture if desired.
  • Leftover chicken can be refrigerated and used within 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 45 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Keywords: roasted chicken, lemon herb chicken, whole chicken recipe, oven roasted chicken, comforting dinner, lemon rosemary chicken

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Find it online: https://kitchenwithben.com/roasted-lemon-herb-whole-chicken-recipe/