Say hello to the one and only roast chicken recipe you’ll ever need: lemon butter roasted chicken! Slathered with a bright, earthy herbal butter and roasted until the skin is golden and crispy, while the meat stays tender and juicy. It’s a foolproof and simple dinner that fills the house with a nostalgic aroma that conjures the whole family to the dinner table.
Lemon herb garlic butter is one life’s simple joys – it keeps the chicken succulent while crisping the skin perfectly for a warming, satisfying bite that’s spiked with a bright and earthy flavor. The pan juices it creates are liquid gold, perfect to spoon over the potatoes on the side. This dinner is super simple – just rub some butter on a chicken and put it in the oven! This lemon butter roast chicken recipe is a delicious, feel-good recipe that is perfect for a family dinner or a special meal!
Ingredients needed
This roasted lemon butter chicken is made from simple and whole ingredients that meld together in the oven to create a cozy and comforting dinner for chilly nights. This is what you need:
- A whole chicken: Acts as our canvas for this meal. Look for a chicken that is about 3 lb.
- Lemon: For a zesty and refreshing citrus note.
- Carrots and s hallots: To bake in the bottom of the pan.
- Apple: Roasted apple caramelizes and creates a sweet contrast.
- Herbs : A few stems of thyme, oregano, and rosemary bring a fresh, herbaceous note.
- Lemon herb butter: Softened unsalted butter, fresh thyme and oregano leaves, rosemary, sea salt, black pepper, garlic cloves, lemon zest come together to make a delicious butter mixture full of flavor. It keeps the meat moist and makes crispy skin.
What to serve with lemon butter roasted chicken
Lemon butter roasted chicken is a perfectly easy weeknight meal, but also fancy enough to serve when hosting. And it’s nostalgic enough for Thanksgiving or Christmas!
Serve beside some mashed potatoes with cream cheese or a bed of lemon butter orzo or basmati rice to soak up the delicious juices. Add an asparagus salad , spring quinoa salad , some spicy honey roasted carrots , sauteed green beans , or brussels sprouts au gratin on the side to round it out.
If using a Dutch oven, should I keep the lid off?
Yes, leaving the lid off will allow the skin to crisp up! The lemon herb butter provides moisture, keeping the chicken meat from drying out, so it stays succulent and juicy.
Can I keep leftovers?
Yes, leftovers can be kept in an airtight container in the refrigerator for 3-4 days. You can reheat them as they are or add them to sandwiches or wraps. Or enjoy them in a soup or on top of a salad. BONUS: You can use the bones to make a great homemade chicken stock for soup!
Can I use this on a turkey for Thanksgiving?
Yes! We have tried this recipe using turkey instead, and the recipe works just as well! It makes for a memorable Thanksgiving meal. Note that cooking times will vary depending on the size of the bird – use an instant-read thermometer to make sure it gets to an internal temperature of 165 degrees Fahrenheit. Also, because most turkeys are larger than chickens, you’ll want to double the butter.
Juicy Roast Chicken with Lemon Garlic Herb Butter
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Ingredients
- ▢ 3 lb whole chicken
- ▢ 1 lemon
- ▢ 2 medium carrots (chopped)
- ▢ 2 large shallots (quartered)
- ▢ 1 medium apple (cored and cut into 8 pieces)
- ▢ A few stems of thyme, oregano, and rosemary
Lemon Herb Butter
- ▢ ¼ cup softened butter
- ▢ 2 teaspoons fresh thyme leaves (chopped)
- ▢ 2 teaspoons fresh oregano leaves (chopped)
- ▢ 1 teaspoon rosemary (chopped)
- ▢ 1 teaspoon sea salt
- ▢ ½ teaspoon black pepper
- ▢ 2 cloves garlic (very finely minced)
- ▢ Zest from 1 lemon
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Mix all the lemon herb butter ingredients together in a small bowl. Use the zest from the lemon you’ll use with the chicken. (You only need one lemon) ¼ cup softened butter, 2 teaspoons fresh thyme leaves, 2 teaspoons fresh oregano leaves, 1 teaspoon rosemary, 1 teaspoon sea salt, ½ teaspoon black pepper, 2 cloves garlic, Zest from 1 lemon
- Cut the lemon in half and remove as many seeds as possible. Place the carrots, shallots, apple, and herbs in the bottom of a baking pan. 1 lemon, 2 medium carrots, 2 large shallots, 1 medium apple, A few stems of thyme, oregano, and rosemary
- Dry the chicken with paper towels and then spread half the butter under the skin of the breasts. Using your hands, make small pockets between the flesh and the skin near the cavity side of the chicken. Stuff some butter into the pockets then use your hands to push it up over the whole breasts. Try to stuff some more butter under the skin around the legs. Be careful not to break the skin. Use half the butter under the skin and rub the remaining butter over the skin. 3 lb whole chicken
- Place the butter-rubbed chicken on top of the veggies in the pan. Squeeze the lemon juice over the top then nestle the lemon halves beside the chicken. Roast the chicken for 45 minutes then turn the oven down to 350 degrees Fahrenheit and roast for another 45 minutes.
- Remove the chicken from the oven and place it on a serving platter. Spoon the veggies out of the pan and place them beside the chicken. Discard the lemon and herbs. Pour the remaining juices into a bowl and serve beside the chicken.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Juicy Roast Chicken with Lemon Garlic Herb Butter
Ingredients
- 3 lb whole chicken
- 1 lemon
- 2 medium carrots , chopped
- 2 large shallots , quartered
- 1 medium apple , cored and cut into 8 pieces
- A few stems of thyme, oregano, and rosemary
Lemon Herb Butter
- ¼ cup softened butter
- 2 teaspoons fresh thyme leaves , chopped
- 2 teaspoons fresh oregano leaves , chopped
- 1 teaspoon rosemary , chopped
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 cloves garlic , very finely minced
- Zest from 1 lemon
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Mix all the lemon herb butter ingredients together in a small bowl. Use the zest from the lemon you’ll use with the chicken. (You only need one lemon) ¼ cup softened butter, 2 teaspoons fresh thyme leaves, 2 teaspoons fresh oregano leaves, 1 teaspoon rosemary, 1 teaspoon sea salt, ½ teaspoon black pepper, 2 cloves garlic, Zest from 1 lemon
- Cut the lemon in half and remove as many seeds as possible. Place the carrots, shallots, apple, and herbs in the bottom of a baking pan. 1 lemon, 2 medium carrots, 2 large shallots, 1 medium apple, A few stems of thyme, oregano, and rosemary
- Dry the chicken with paper towels and then spread half the butter under the skin of the breasts. Using your hands, make small pockets between the flesh and the skin near the cavity side of the chicken. Stuff some butter into the pockets then use your hands to push it up over the whole breasts. Try to stuff some more butter under the skin around the legs. Be careful not to break the skin. Use half the butter under the skin and rub the remaining butter over the skin. 3 lb whole chicken
- Place the butter-rubbed chicken on top of the veggies in the pan. Squeeze the lemon juice over the top then nestle the lemon halves beside the chicken. Roast the chicken for 45 minutes then turn the oven down to 350 degrees Fahrenheit and roast for another 45 minutes.
- Remove the chicken from the oven and place it on a serving platter. Spoon the veggies out of the pan and place them beside the chicken. Discard the lemon and herbs. Pour the remaining juices into a bowl and serve beside the chicken.
https://www.theendlessmeal.com/lemon-herb-butter-roast-chicken/
