Lemon herb roasted chicken

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Lemon herb roasted chicken embodies the epitome of culinary excellence, marrying the vibrant flavours of citrus and fragrant herbs with tender, juicy meat.

With every bite, you’ll experience a burst of zesty lemon, the earthy aroma of fresh herbs, and the succulent texture of perfectly roasted chicken. The golden-brown, herb-speckled skin adds a delightful crunch, while the tender meat beneath practically melts in your mouth.

Whether shared with loved ones on a cozy Sunday dinner or prepared as a special treat for yourself, this dish is sure to impress. Its enticing aroma, stunning presentation, and remarkable flavours will make every occasion feel truly extraordinary.

So, don your apron, gather your ingredients, and let the lemon herb roasted chicken take centre stage at your next gathering.


  • 1 whole chicken (approximately 4-5 pounds)
  • 2 lemons, zested and juiced
  • 4 cloves of garlic, minced
  • 2 tablespoons fresh rosemary leaves, chopped
  • 2 tablespoons fresh thyme leaves, chopped
  • 2 tablespoons fresh parsley, chopped
  • 4 tablespoons olive oil
  • Salt and pepper to taste


  1. Preheat the oven to 220°C
  2. Rinse the whole chicken under cold running water, inside and out. Pat it dry with paper towels, ensuring the skin is moisture-free and ready to absorb the flavours to come.
  3. In a small bowl, combine the lemon zest, lemon juice, minced garlic, chopped rosemary, thyme, parsley, olive oil, salt, and pepper. Stir the ingredients together, creating a fragrant and vibrant marinade that will infuse the chicken with zesty goodness.
  4. Place the chicken in a roasting pan, breast-side up. Gently loosen the skin of the chicken by sliding your fingers underneath, taking care not to tear it. This allows the marinade to penetrate the meat, enhancing its tenderness and flavour.
  5. Pour half of the prepared marinade over the chicken, using your hands to spread it evenly under the loosened skin, ensuring the meat is well coated.
  6. Drizzle the remaining marinade over the outside of the chicken, rubbing it gently to ensure every inch is covered in the flavourful mixture. The chicken’s skin glistens with the promise of a golden, crispy finish.
  7. Season the chicken generously with additional salt and pepper, both inside the cavity and on the outside. This step ensures a well-balanced flavour profile throughout the bird.
  8. Place the roasting pan in the preheated oven and roast the chicken for approximately 1 hour and 15 minutes, or until the internal temperature reaches 74°C when measured with a meat thermometer.
  9. Once the chicken is fully cooked, remove it from the oven and let it rest for about 10 minutes, allowing the juices to redistribute and the flavours to settle.
  10. Carve the chicken into portions. Serve it alongside your favourite roasted vegetables, creamy mashed potatoes, or a fresh garden salad, creating a complete and satisfying meal.
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