Roasted chicken can be one of those recipes that feels really intimidating to some, but there is no reason to feel that way! If you have the time [and love, of course] to pour into it, it’s just another step-by-step process. This roasted chicken with lemon and herb brine will impress all of your guests with very little effort!
My sister, Megan Haley, is an amazing cook and makes pretty extravagant meals every night. She has decided to start guest blogging for me and I couldn’t be more excited!
I always want to share fun, delicious and healthy recipes, but in the season that we’re in with the boys currently, my time is just more limited.
This roasted chicken recipe that she made is amazing with the Lemon and Herb Brine and I highly recommend doing the brine if you’re going to make this chicken! However, keep in mind that it can take about 12-24 hours, so prepare accordingly!
This recipe is replete with delicious vegetables, herbs and potatoes. It’s a great dinner idea for your family (with leftovers to spare) or for a dinner party! The lemon adds the perfect acidity to balance out the starches and proteins.
And yes, this recipe does have a good amount of butter, but doesn’t every other delicious recipe? 😉
This delicious roasted chicken comes out with a crispy outside and tender meat inside. The aromatic smell of herbs and garlic will have everyone drooling before dinner is even served!
- 1 Recipe Chicken Brine (Linked Above) Optional but highly recommended
- 1 4-6 lb. Whole Chicken
- 1 Bunch Fresh Thyme
- 1 Bunch Fresh Rosemary
- 1 Bunch Fresh Sage
- 2 Lemons (Sliced)
- 2 Heads Garlic, Cut in Half
- 2 Cloves Garlic, Smashed
- 1 Stick Butter, Divided
- 3 Tbsp. Butter, Softened
- 1 Large Yellow Onion, Quartered
- 1/2 Bag Baby Carrots
- 6 Button Mushrooms, Quartered
- 5 Baby Red Potatoes, Halved
- Kosher Salt
- Ground Pepper
Preheat oven to 425 degrees F.
Rinse the chicken inside and out, after removing the chicken giblets. Check the chicken over for any leftover feathers and pat the outside dry.
Salt and pepper the inside of the chicken. Stuff the chicken cavity with half the lemons, 2 cloves of smashed garlic, 2 sections of the quartered onions, several sprigs of the thyme, rosemary and sage & 8-10 baby carrots.
Tie legs together with twine. Add all remaining lemon slices, potatoes, mushrooms, garlic halves, carrots, onions and sprigs of thyme, rosemary and sage in the bottom of your roasting pan.
Drizzle olive oil over vegetables and sprinkle kosher salt. Mix throughly. Place chicken breast side down and tuck the wings under so that they do not burn.
Carefully separate the skin from the chicken and stuff the pads of sliced butter inside cavity.
Mix the room temperature butter with chopped thyme, rosemary and sage leaves and spread mixture evenly over the top of the chicken. Season with a little more salt and pepper.
Roast the chicken for 1 1/2 hours, or until the juices run clear or when the thickest part of the chicken is at 160-165 degrees.
Remove the chicken and vegetables from the oven, cover aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the golden vegetables. Enjoy!