Weekend table
Lemon-Herb Roast Chicken
A deeply golden roast chicken with lemon, garlic, rosemary, and pan juices worth mopping up.
- Prep
- 20 minutes
- Cook
- 1 hour 10 minutes
- Serves
- 6
- Level
- Moderate
This dependable roast is simple enough for Sunday supper and handsome enough for company. Salting ahead seasons the meat throughout and helps the skin turn exceptionally crisp.
Developed and written by the Suppermere kitchen · Published August 26, 2026What you’ll need
Ingredients
Step by step
Method
- 01
Pat the chicken dry and season all over with salt
Pat the chicken dry and season all over with salt. Refrigerate uncovered for at least 4 hours or overnight.
- 02
Take the chicken out 30 minutes before roasting
Take the chicken out 30 minutes before roasting. Heat the oven to 425°F and place lemon, garlic, rosemary, and thyme in the cavity.
- 03
Rub the skin with olive oil and pepper
Rub the skin with olive oil and pepper. Set breast-side up in a roasting pan and add stock around, not over, the bird.
- 04
Roast until the thickest part of the thigh reaches 165°F
Roast until the thickest part of the thigh reaches 165°F, about 60 to 75 minutes. Add a splash of water if the pan dries.
- 05
Rest 15 minutes
Rest 15 minutes. Whisk butter into the pan juices, carve the chicken, and spoon the lemony juices over the top.
