Herb-Butter Roast Chicken with Lemon & Garlic
There’s something undeniably comforting about a whole roasted chicken, especially when it’s infused with the bright aroma of lemon, the richness of butter, and the earthy notes of fresh herbs.
This recipe delivers a perfectly golden, crispy-skinned bird that’s tender and juicy on the inside. The garlic melts into the buttery herb mix, soaking into the meat and creating layers of flavor with every bite.
Whether you’re hosting a dinner party or just craving a cozy home-cooked meal, this lemon-herb roasted chicken is a versatile go-to. It requires minimal prep, yet fills your kitchen with the kind of warmth and fragrance that makes everyone ask, “What’s cooking?”
Serve it with roasted vegetables, caramelized onion mashed potatoes, green beans or crusty pumpkin bread to soak up the flavorful juices—this is comfort food at its finest, with just the right touch of elegance.
Enjoy!
Herb-Butter Roast Chicken with Lemon & Garlic
Ingredients
- 1.5-2 kg whole chicken
- 80 g butter at room temperature (5 ½ tbsp)
- 1-2 lemon(s)
- 3 cloves garlic
- a few sprigs fresh herbs I use dill and thyme
- 1 onion
- salt to taste
- pepper to taste
Instructions
- Remove the chicken from the fridge 1 hour before cooking to bring it to room temperature.
- In a small bowl, combine the softened butter, the zest and juice of 1 lemon, crushed or finely grated garlic, chopped herbs, ½ tsp salt, and ½ tsp pepper. Mix with a fork until smooth and uniform.
Prepare the stuffing
- Cut half a lemon and half an onion into medium-sized pieces. Rinse the chicken under cold water and pat dry thoroughly, including the inside cavity.
- Season the chicken inside and out with salt and pepper.
- Carefully loosen the skin over the chicken breasts by gently sliding your fingers underneath. Be cautious not to tear the skin. This will make the chicken breast tender, juicy, and give it an incredible aroma. Stuff some of the butter mixture under the skin, spreading it evenly over the breasts. Rub the remaining butter all over the outside of the chicken.
- Stuff the chicken cavity with the prepared lemon and onion pieces.
- Tie the legs together with kitchen twine to help the chicken cook evenly.
- Preheat the oven to 200°C (380°F), place the rack in the middle. Place the chicken in a roasting pan. For extra flavor, you can scatter chopped vegetables (like carrots or potatoes) underneath to roast alongside the chicken.
- Roast the chicken for about an1 hour, or until the juices run clear and the internal temperature reaches 75°C (165°F) in the thickest part of the thigh.
- Tip: Let the chicken rest for 10–15 minutes before carving.
- Enjoy!
Notes
Related: Mediterranean-Style Whole Stuffed Chicken
Related: Chicken Wellington
Related: Whole Roasted Chicken with Lemon and Thyme
Related: Greek Chicken Pie Recipe
Related: Chicken Cacciatore
