Roast Chicken with Lemon and Herbs

Shelley Lindgren loves this succulent roast chicken for weeknight suppers because it’s super simple and because it goes beautifully with so many different kinds of wine.

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  • Servings: 4

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  • One 3 3/4-pound chicken
  • 3 garlic cloves, halved
  • 1 lemon, thinly sliced
  • 2 basil sprigs
  • 2 rosemary sprigs
  • 2 oregano sprigs
  • Extra-virgin olive oil, for drizzling
  • Salt and freshly ground pepper

How to make this recipe

  1. Preheat the oven to 350°. Place the chicken in a flameproof roasting pan and fill the cavity with the garlic, lemon slices and herb sprigs. Truss the chicken. Drizzle with olive oil and season with salt and pepper.

  2. Roast the chicken for 20 minutes. Lightly baste the chicken with more olive oil and roast for about 1 hour longer, until an instant-read thermometer inserted in the inner thigh registers 165°. Transfer the chicken to a work surface and let rest for 10 minutes. Carve the chicken and serve.

Serve With

Roasted Yukon Gold potatoes and sautéed sugar snap peas.

Suggested Pairing

Simple roast chicken is excellent with many wines, from a crisp white to a substantial red.

Contributed By Photo © Matt Armedariz Published October 2009

472492 recipes/roast-chicken-lemon-and-herbs 2013-12-06T23:44:54+00:00 Shelley Lindgren news-and-notes|roasting|dinner-party|passover|american|4|basic-easy|gluten-free|weeknight-dinner october-2009 recipes,roast-chicken-lemon-and-herbs 472492

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