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Lemon Herb Roast Chicken

Fresh lemon and herbs make a flavorful light and yummy dinner.
Lemon Herb Roast Chicken

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83% of people like this recipe
( 6 votes )

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Servings: 4
Total Time: 2 hours
Recipe by: Rae


1 TBSP parsley leaves, chopped fine
1/2 TBSP fresh basil, chopped fine
1/4 tsp fresh oregano, chopped fine
1/8 tsp fresh thyme, chopped fine
Zest of 2 lemons
3 TBSP Olive oil
1 tsp Kosher salt
dash pepper
4 lb chicken
Kosher salt
2 TBSP parsley stems
1 TBSP thyme stems
1 TBSP oregano stems
3 large basil leaves
1 lemon, cut in half


1. Mix all the rub ingredients and set in freeze for about 20 minutes.

2. Preheat oven to 350 degrees.

3. Using your fingers and/or the handle of a wooden spoon loosen all the skin of the chicken.

4. Rub the rub all over the meat inside the skin.

5. Sprinkle the inside cavity with salt & pepper and stuff with the herbs and lemon. Truss the bird and place breast side down in a roasting pan.

6. Roast at 350 for 1.5 hours or until 170 in the thickest part of the thigh.

7. Turn the chicken over and bump up the heat to 450 degrees. Roast another 15 minutes.

8. Let the chicken sit at room temperature for 30 minutes.

9. Carve and enjoy.


I think this needed more salt. Also squeeze one lemon into the rub and the other into the cavity for an extra punch of citrus.

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Lemon Herb Roast Chicken

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