There are plenty of reasons to make this easy roast chicken for dinner. The aroma of a whole chicken roasting with lemon, garlic and herbs fills the kitchen, and the finished meal is versatile — perfect for dinner with family and ideal as leftovers for sandwiches, salads, or a simple soup made from the bones.
Easy Roast Chicken Recipe
This roast chicken comes out juicy, flavorful and comforting. Bright lemon and fragrant herbs roast into the meat for a classic, irresistible flavor. Leftovers are a bonus: shred meat for sandwiches, toss into salads, or use the carcass to simmer a rich chicken stock. Add a few vegetables while simmering the stock and you’ll have a nourishing chicken soup — it’s truly a meal that keeps on giving.
Video: Recipe for Roast Chicken with Lemon and Herbs
Low Carb and Keto Roast Chicken
This roast chicken is naturally low in carbs and fits a keto-friendly menu. Choose lower-carb vegetables such as green beans, Brussels sprouts, bell peppers, broccoli or zucchini for a one-pan keto dinner. A simple pan gravy made with butter and a small amount of thickener (use a keto-friendly option if preferred) pairs nicely. Leftover meat works well in soups or other low-carb chicken recipes.
Can you make this recipe ahead of time?
Yes. This roast stores and reheats well. Use leftovers in a chicken salad, add shredded chicken to chili, serve it in sandwiches, or reheat with fresh vegetables for another meal.
Roast Chicken with Lemon & Herbs
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Ingredients
- 4 lb. (1.8 kg) whole chicken
- 2 Tablespoons (30 ml) olive oil
- 2 Tablespoons (30 ml) fresh chopped herbs (rosemary, oregano, thyme, etc.)
- zest from two lemons
- kosher salt
- fresh cracked black pepper
- 2 (2) lemons , cut into quarters
- 3-4 (3-4) garlic cloves
Optional:
- 2 (2) medium potatoes , cut into 1-inch/2.5 cm pieces
- 2 (2) carrots , cut into 1-inch/2.5 cm pieces
Instructions
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Preheat the oven to 425°F (220°C). Pat the chicken dry with paper towels.
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In a small bowl, combine the olive oil, chopped herbs and lemon zest.
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Place the chicken in a baking dish or large cast-iron skillet. Rub the herbed oil all over the chicken. Squeeze the juice from one lemon over and into the bird; tuck the squeezed lemon pieces into the roasting pan and the chicken cavity. Add the garlic cloves to the cavity or tuck them under the skin for more flavor.
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Season the chicken evenly with kosher salt and freshly cracked black pepper. If using potatoes and carrots, arrange them around the chicken in the pan.
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Roast for about 1 hour 20 minutes to 1 hour 35 minutes, or until the juices run clear when you cut between the leg and thigh, or an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C). If roasting vegetables with the chicken, check them after about 50 minutes; if they are tender, remove and keep warm until the chicken finishes cooking.
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Remove the chicken from the oven and let it rest for about 10 minutes before carving. Serve with remaining lemon wedges to squeeze over the meat as desired.
Notes
Video
Nutrition Information per Serving
Check out more of our Easy Low Carb Chicken Recipes
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