Lemon Whole Roasted Chicken

There’s nothing more comforting (or impressive) than a whole roasted chicken — especially when it’s infused with zesty lemon, fresh thyme, and garlic, then roasted until golden and crispy. This Lemon Whole Roasted Chicken is incredibly juicy on the inside, crispy on the outside, and packed with bright, savory flavor from the inside out.

Inspired by classic lemon rosemary roast chicken, this version takes a slightly different route with a lemon-zest butter rub under the skin, aromatic thyme and garlic, and a bed of baby potatoes and shallots that roast in the chicken's drippings. It’s a full meal in one pan with minimal cleanup — and maximum flavor.

Why You’ll Love This Recipe:

Crisp, golden skin and juicy meat every time

1. Flavored from the inside out with lemon, herbs & garlic

2. One-pan meal with built-in side dish (hello, roasted potatoes!)

3. Perfect for holidays, family dinners, or meal prep

4. Naturally gluten-free and beginner-friendly

Final Thoughts:

This Lemon Whole Roasted Chicken is more than just a Sunday supper — it’s a classic comfort dish that feels elegant without the effort. With crisp skin, juicy meat, and lemony, garlicky flavor in every bite, it’s the kind of recipe that becomes a family tradition.

Serve it with a simple green salad, a glass of wine, and soak up the compliments. You earned them.

Yield: 4-6 servings

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Lemon Whole Roasted Chicken

Prep time: 10 MinCook time: 1 H & 15 MTotal time: 1 H & 25 M

There’s nothing more comforting (or impressive) than a whole roasted chicken— especially when it’s infused with zesty lemon, fresh thyme, and garlic, then roasted until golden and crispy. This Lemon Whole Roasted Chicken is incredibly juicy on the inside, crispy on the outside, and packed with bright, savory flavor from the inside out.

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Ingredients

For the Chicken

• 1 whole chicken (about 4–5 lbs), patted dry
• 2 tbsp unsalted butter, softened
• Zest of 1 lemon
• 3 cloves garlic, minced
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• Salt and black pepper, to taste
• 1 lemon, halved
• 1 head garlic, halved crosswise
• A few sprigs fresh thyme or rosemary (for stuffing)

For the Roasting Pan

• 1 lb baby potatoes, halved
• 3–4 shallots, peeled and quartered
• 2 tbsp olive oil
• Salt and pepper, to taste
• Optional: splash of white wine or chicken broth (¼ cup)

Instructions

1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix softened butter with lemon zest, minced garlic, thyme, salt, and pepper.
3. Gently loosen the skin over the breast of the chicken using your fingers, and spread the lemon-garlic butter underneath it. Rub any remaining butter over the skin.
4. Stuff the cavity with halved lemon, garlic head, and herb sprigs. Tie legs together with kitchen twine if desired for even roasting.
5. In a large roasting pan or oven-safe skillet, toss baby potatoes and shallots with olive oil, salt, and pepper. Spread into an even layer.
6. Place the chicken on top, breast side up. (Optional: pour in ¼ cup white wine or broth for moisture.)
7. Roast uncovered for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
8. If the skin starts browning too quickly, tent loosely with foil halfway through.
9. Remove from oven and let the chicken rest for 10–15 minutes before carving.
10. Spoon pan juices over the carved meat and roasted veggies when serving.

Notes

Add carrots or parsnips to the pan for more roasted veggie variety.

Want crispier skin? Dry the chicken overnight in the fridge, uncovered.

Make it dairy-free: Use olive oil in place of butter.

Leftovers? Shred and use in sandwiches, salads, or soups.

Nutrition Facts

Calories

648

Fat

42 g

Sat. Fat

13 g

Carbs

29 g

Fiber

5 g

Net carbs

25 g

Sugar

3 g

Protein

39 g

Sodium

257 mg

Cholesterol

158 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.