Juicy Roast Chicken with Lemon Garlic Herb Butter
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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 shallots: 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.
Recipe FAQS
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
Ingredients
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.
Do you know what the cooking time is for a 6lb chicken? That’s what we have on hand.
I’d count on closer to 2 hours for a 6 lb chicken. Make sure to check it with an instant read thermometer to make sure it’s fully cooked!
Made this for the first time, served with rice. It was so good I went back for seconds and packed it for my boyfriend’s lunch the next day. I asked him if he liked it and he said “I licked it off the bones”. 😂 Super simple and super delicious!
If I am using a Dutch oven to roast the chicken do I need to put the lid on for part of the cooking time?
I always leave the lid off so that the skin gets crispy!
Dear Kristen,
can I halve the chicken since there’s only two of us eating?
No unfortunately it’s not possible to follow this recipe with only half the chicken. But the chicken is delicious as leftovers. Try it on sandwiches or cold over a salad. And the bones from the chicken make great soup stock so you could use some of the leftover meat in a soup, too!
We loved this recipe! The chicken was tender and perfectly flavored with the lemon and herbs. Thank you!
That is so wonderful to hear! Thanks, Joanne
I forgot to rate the recipe and it is a 5 star recipe! ***** I made this for Christmas dinner of 2019 not 2020! I followed the recipe exactly and used butter. Super tender and delicious! I served the lemon chicken with roasted small colorful little potatoes, and green beans.
Thank you so much for coming back to let us know, Lawdidaw! I’m really happy to hear that it was a hit at your Christmas dinner!
I made this for Christmas dinner 2020, and it was delicious and perfect. When I make it again, it will add more veggies and apples on the bottom of the pan.
This chicken was great! I mixed all of the spices, olive oil and lemmon juice and rubbed it under the skin of the chicken and then over the top of the skin and poured the remainder in the cavity. I put about 3/4 cup water in the bottom of the pan and baked the chicken upsidedown with the breasts in the juices. I covered the whole thing in foil and in 2 hours the flavorful meat was falling off the bones. My company raved and everyone ate way too much. Served with baked apples, green beans and fresh bread. Delicious!
I’m so happy to hear you liked it! Horray!!
So happy to hear you liked it!!
Sounds awesome. However, Can you confirm the cooking time please. Seems very long for a 3 lb chicken. What time if using convection. Thanks.
That’s right! 1 1/2 hours. The butter keeps the chicken super tender. 🙂