Lemon Herb Baked Chicken
A juicy whole chicken roasted with lemon, rosemary, and vegetables for a bright, comforting meal. The chicken is brined with salt and pepper, then roasted until skin is crisp and juices run clear.
Equipment
- Oven
- Refrigerator
- Large rimmed roasting pan
- Cast-iron skillet
- Meat thermometer
- Knife
- Cutting Board
- Serving dish / gravy dish
Ingredients
- 1 whole chicken
- 2 Tbsp melted butter
- 3/4 –1 Tbsp sea salt
- 1 –2 tsp black pepper
- 1 small lemon rinsed and quartered
- 4 sprigs fresh rosemary
- 1 –2 cups carrots chopped into large chunks
- 1 –2 cups small golden potatoes cut into large quarters or halves
- 2 Tbsp avocado oil
- 1 generous pinch sea salt and black pepper
Instructions
- Plan ahead: ideally prep 24 hours in advance; if not, season and chill for at least 8–10 hours to develop crisp skin and flavor.
- Melt butter and brush evenly over the chicken skin. Season exterior and interior cavity with salt and pepper.
- Insert lemon and rosemary into the cavity to infuse the meat and create flavorful broth.
- Chill the chicken uncovered in the fridge for 24–36 hours (preferable) or at least 8–10 hours.
- Preheat oven to 450°F (232°C). Place chicken on a large rimmed pan or cast-iron skillet; optional: arrange vegetables around it and drizzle with oil, season with salt and pepper.
- Arrange vegetables around the chicken. Place the chicken breast-side up.
- Bake uncovered for 45 minutes to 1 hour 15 minutes, until golden and the thigh reaches 165°F (74°C) with a thermometer.
- Remove from oven and let rest 10–15 minutes to redistribute juices.
- Slice the chicken into portions; save bones for broth if desired.
- Serve with vegetables and use the pan juices as gravy; refrigerate leftovers for 2–3 days or freeze up to 1 month.
Notes
Tip: For extra crispy skin, dry the chicken skin thoroughly in the fridge overnight. Save bones for a rich broth. Leftovers refrigerate 2–3 days or freeze up to 1 month.