Lemon and Herb Roast Chicken is a delicious chicken roast that is jam-packed with flavors. You get tanginess from lemon and the depth of flavors from the herbs. This chicken roast recipe is very easy to make and results in an utterly tasteful dish.
This recipe is particularly perfect for Sunday brunches and holiday dinners. It is rich, tasteful and the chicken is cooked to perfection. You get crispy outside and tender, juicy and buttery meat from the inside.
The best part is, you can make the chicken in advance and store it for later use. So, on weekdays when you are too tired to cook anything, you can enjoy a roast that was prepared and stored in advance! Furthermore, the leftover chicken along opens a thousand doors of opportunities for creative minds.
Here is everything you need to know about this amazingly tasteful chicken roast recipe!
Tips for making Lemon and Herb Roast Chicken
Everyone can make Lemon and Herb Roast Chicken! Even if you are not a great cook, you can still make and enjoy this amazingly delicious dish during the holidays. Here are a few points that you should keep in mind to get cook a whole chicken like a pro:
- If you are not giving the chicken time to absorb flavors, I recommend you season it generously with salt and black pepper. Sea salt or kosher salt works well.
- You can also use salted butter and skip adding extra salt.
- To ensure your chicken is moist and juicy, place a stand on the baking tray, and place the chicken on the stand. Add water, chicken stock, or red wine to the pan. The moisture from these liquids will work wonders for your roast chicken.
- You can also use dried herbs instead of fresh herbs.
- If you are keeping the chicken in the refrigerator, take it out at least 30 minutes before cooking it.
- For adding depth of flavors, add slits to the chicken using a sharp knife. This way, more flavors will get deep into the chicken’s flesh.
- You can also roast the chicken in an air fryer.
Can you store Lemon and Herb Roast Chicken?
Yes! There are so many ways to store this delicious dish. Here are a few ways to save this amazing dish for later:
For the uncooked chicken:
- You can place the marinated whole chicken in the refrigerator for up to 8 hours. This way, you will get more flavors into the chicken.
- You can freeze uncooked and marinated chicken as well. Flash freezes it for 3 to 4 hours and then places it in a large zip-lock plastic bag. And freeze for up to 2 months.
For the cooked chicken:
- You can store the leftover roast chicken by placing it in an airtight container, and it will last for up to 4 days.
- Furthermore, you can also freeze the leftover chicken roast. Place it in the plastic zip-lock bag and freeze. It will last for up to 3 months. You can reheat it in an oven.
What to serve with Lemon and Herb Roast Chicken?
Roast chicken goes well with everything. And when I say everything, I mean everything! Here are a few amazing ideas:
- Vegetables: The best way to enjoy roast chicken is by placing it on a bed of your favorite vegetables and roasting it. This way, the dripping from the chicken will add flavor to the vegetables. You can add baby potatoes, carrots, broccoli, squash, etc. Furthermore, you can roast the vegetables separately and serve them with the chicken.
- Mashed potatoes: Creamy, cheesy, and tasteful mashed potatoes are bliss with roast chicken. Nothing can go wrong with this combination.
- Salad: Whether it is fresh garden salad, chickpea salad, cold potato salad, or Greek salad, it goes very well with the chicken roast.
- Rice: You can serve chicken roast alongside different rice dishes. Garlic rice, Mexican rice, or fried rice are a few examples.
- Quinoa: Quinoa is healthy and full of nutrients. Try it with leftover roast chicken, and it will be a complete meal.
- Gravy: Use the drippings from the chicken roast and turn it into a delicious and rich gravy. Furthermore, you can make peppercorn gravy or caramelized onion gravy as well.
- Mac and cheese: Mac and cheese is a luscious dish that is a popular side, especially during holiday brunches.
- Cornbread: Cornbread is another popular brunch or holiday side dish that compliments the roast very well.
How to use leftover Lemon and Herb Roast Chicken?
There are so many ways you can use leftover Lemon and Herb Roast Chicken. Here are a few ways:
- Sandwiches: Use the leftover chicken roast along with cucumbers, tomatoes, mayo, and a slice of cheese. You can serve it as a cold sandwich or grill it. Whatever you choose to do, it is tasteful and convenient. A perfect lunch recipe for you to try.
- Salad: Embrace the freshness and nutrients of leafy greens and fresh vegetables. Drizzle a rich vinaigrette and use leftover chicken roast as your protein source. Yum!
- Pasta: The first pasta dish that comes to my mind is alfredo fettuccine. Use heavy cream and parmesan cheese along with the leftover chicken roast. It is simple, easy to make, and utterly delicious. Add it to any pasta dish, and it will work.
- Soup: You can add leftover chicken in noodle soup or cream soups. It is a perfect leftover dish for wintery nights.
- Pies and casseroles: You will find hundreds of pies and casserole recipes that use leftover chicken roast. From a simple pot pie to potato and cheese casserole, the choices are unlimited.
Lemon and Herb Roast Chicken Recipe
- 4 lbs. whole chicken skin-on
- 3 Tbsp butter melted
- 3 cloves garlic minced
- 1 small lemon juice and zest
- 1 sprig of fresh rosemary
- 1 sprig fresh thyme
- 1 medium onion peeled
- 2 tbsp fresh parsley chopped
- 2 tbsp fresh thyme chopped
- 2 tbsp fresh rosemary chopped
- 2 tsp black pepper
- ¾ tbsp Sea salt
- Prepare the whole chicken by removing excess fat. If you are using frozen chicken, defrost it first and pat it dry.
- Place the whole chicken in a baking tray. Using kitchen twine, tie the legs together. Loosen the skin of the chicken from the breast area with the help of your fingers.
- In a bowl, add melted or softened butter, salt, black pepper, minced garlic, lemon zest, lemon juice, freshly chopped thyme, rosemary, and parsley. Mix well.
- Rub the prepared butter and herb mixture under the skin, and spread it generously over the chicken skin. You can rub the leftover butter inside the cavity of the chicken as well. Make sure you cover all sides of the chicken with the butter mixture.
- Place whole onion, and fresh thyme, and rosemary sprigs inside the chicken cavity.
- Place the baking tray in a preheated oven at 425-degree F for an hour or until the internal temperature of the chicken reaches 165 degrees F.
- Once the skin of the chicken gets a beautiful golden color, remove it from the oven and let it sit for 10 to 15 minutes.
- Serve hot.