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Lemon Herb Roasted Chicken with Crispy Skin

A whole Lemon Herb Roasted Chicken with incredibly crispy, golden-brown skin covered in herbs.
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Follow these steps to roast a whole chicken with lemon and herbs, focusing on techniques that result in very crispy skin and moist meat.

Ingredients

Scale
  • 1 whole chicken (about 4 lbs)
  • 2 tablespoons kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 teaspoon dried sage
  • 4 tablespoons unsalted butter, softened
  • 1 large lemon, halved
  • 1 head garlic, halved crosswise
  • 1 small yellow onion, quartered
  • 2 tablespoons olive oil

Instructions

  1. Remove the chicken from its packaging. Remove any giblets from the cavity. Pat the entire surface of the chicken very dry using paper towels. This step is key for crispy skin.
  2. In a small bowl, mix the kosher salt, pepper, dried thyme, dried rosemary, and dried sage.
  3. Rub the softened butter all over the outside of the chicken skin. Sprinkle the salt and herb mixture evenly over the buttered skin, rubbing it in gently.
  4. Place one lemon half, one garlic half, and the onion quarters inside the chicken cavity. Place the remaining lemon half on top of the chicken.
  5. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Place the chicken on a roasting rack set inside a shallow roasting pan. Drizzle the olive oil over the top.
  6. Roast the chicken at 425 degrees Fahrenheit for 15 minutes.
  7. Reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius). Continue roasting for approximately 60 to 75 minutes more, or until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees Fahrenheit (74 degrees Celsius). Do not baste the chicken during roasting.
  8. Remove the chicken from the oven. Tent loosely with foil and let it rest on a cutting board for 15 minutes before carving.

Notes

  • For the best results, salt the chicken and leave it uncovered in the refrigerator for at least 4 hours or up to 24 hours before roasting. This dries the skin further.
  • If the skin starts browning too quickly before the internal temperature is reached, loosely cover the breast area with aluminum foil.
  • Use fresh herbs if you have them; use about double the amount listed for dried herbs.

Nutrition

Find it online: https://epicureempire.com/lemon-herb-roasted-chicken-crispy-skin/