Lemon and Herb Roasted Chicken
This simple lemon and herb roasted whole chicken is surrounded by Cipollini onions or small pearl onions. Add small new potatoes to the pan if you like.
This lemon and herb roasted chicken is the kind of comforting, fragrant dinner that makes the whole house smell inviting. Fresh thyme, sage, lemon zest, and garlic melt into the butter under the skin, keeping the meat juicy and flavorful as it roasts.
Cipollini or pearl onions roast right alongside the chicken, turning soft and caramelized in the pan juices. Add a handful of small new potatoes if you want a complete one-pan meal — the flavors are bright, savory, and perfect for a cozy Sunday dinner.
What You’ll Like About This Dish
Bright lemon flavor. Fresh zest and lemon pieces inside the cavity keep the chicken aromatic and refreshing.
Herb-rich and savory. Fresh thyme and sage infuse the meat as it roasts.
One-pan meal option. Cipollini onions (and optional potatoes) roast right in the same pan.
Beautiful presentation. Perfect for gatherings, holidays, or Sunday dinners.
Ingredient Notes
- Whole chicken – A 4-pound roasting chicken cooks evenly and stays juicy.
- Butter – Softened butter helps the herbs and lemon zest adhere under the skin.
- Lemon zest – Adds bright citrus flavor without overpowering the herbs.
- Thyme and sage – Use fresh if possible for the most aroma; dried also works well.
- Garlic – Pressed or minced garlic blends smoothly into the herb butter.
- Onions – Cipollini or pearl onions caramelize beautifully as they roast.
- Olive oil – Helps brown the skin and roast the vegetables.
Steps to Make Lemon and Herb Roasted Chicken
- Heat the oven and prepare your roasting pan.
- Pat the chicken dry and place it in the pan.
- Mix the herb butter and tuck it under the skin.
- Brush the chicken lightly with olive oil.
- Add onion and lemon pieces to the cavity along with optional herbs.
- Tie the drumsticks together to help the chicken cook evenly.
- Toss the cipollini onions with oil and scatter them around the chicken.
- Roast until the chicken is cooked through and the juices run clear.
- Let the chicken rest briefly before carving and serving.
Tips
- Pat the chicken dry thoroughly to help the skin brown and crisp.
- Work the herb butter gently under the skin to avoid tearing it.
- Add small potatoes to make this a full one-pan meal.
- Let the chicken rest so the juices redistribute for moist slices.
Recipe Variations
- Use rosemary. Swap the thyme or sage for minced fresh rosemary for a woodsy flavor.
- Add vegetables. Carrots, celery, potatoes, or parsnips can be roasted around the chicken.
- Try orange zest. A hint of orange zest gives the dish a slightly sweeter citrus profile.
- Spicy version. Add crushed red pepper flakes to the herb butter for a little heat.
Serving Suggestions
- Serve with roasted potatoes, rice, or couscous.
- Pair with a crisp green salad or greens.
- Add homemade gravy using the pan drippings.
- Garnish with fresh herbs and lemon wedges.
How to Store
Refrigerate: Store leftover chicken in an airtight container for 3 to 4 days. Keep the roasted onions with the meat for added moisture and flavor.
Freeze: Freeze leftover chicken for up to 3 months. Wrap well to prevent freezer burn. Thaw overnight in the refrigerator.
Reheat: Warm leftovers in a 300°F oven or gently in the microwave, adding a splash of broth if needed to prevent dryness.
Lemon and Herb Roasted Chicken
Ingredients
- 1 whole chicken, about 4 pounds
- 2 tablespoons butter, softened
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried leaf thyme
- 2 teaspoon fresh chopped sage or 1/2 teaspoon dried leaf sage
- 2 cloves garlic, pressed and minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- extra-virgin olive oil
- 1 large onion
- 1 lemon
- fresh thyme sprigs and sage leaves, optional
- 12 small whole cipollini onions or pearl onions, peeled, optional
Instructions
- Heat the oven to 375 F.
- Remove the giblets and discard them or save them for another use.
- Pat the chicken dry and place it in a roasting pan or baking dish.
- In a small bowl or cup, combine the butter, lemon zest, thyme, sage, garlic, salt, and pepper. Gently separate the skin from the breast and tuck the butter mixture under the skin on both sides.
- Brush the skin lightly with olive oil.
- Cut the large onion and lemon into chunks and put them in the cavity. If you have fresh herbs, place a few thyme sprigs and sage leaves in the cavity.
- Tie the ends of the drumsticks together.
- Toss the onions with a few tablespoons of olive oil and add to the pan around the chicken.
- Roast for about 20 minutes per pound, or until the chicken registers at least 165 F on an instant-read thermometer inserted into the thickest part of a thigh. Juices should run clear.
- Remove the chicken from the oven and tent with foil; let rest for about 10 minutes before serving.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
