Lemon Roasted Chicken
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This Lemon Roasted Chicken is Sunday dinner perfection: golden, crispy skin, juicy meat, and a silky gravy that begs for mashed potatoes. Fresh lemon, garlic, and herbs infuse the chicken as it roasts, filling your kitchen with the most irresistible aroma. The skin crackles with each bite, while the meat stays tender and flavorful. And that gravy? Pure liquid gold, made from pan drippings and whisked to velvety perfection. It’s a recipe that feels elegant but is simple enough for weeknight cooking. Gather around the table, carve up roasted lemon chicken, and watch it disappear!
Table of Contents
WHY YOU’LL LOVE ROAST CHICKEN AND LEMON
- Crispy golden skin that tastes like rotisserie chicken.
- Juicy, tender meat with bright lemon and garlic flavor.
- Simple enough for weeknights, special enough for guests.
- Homemade pan gravy takes it over the top.
- Perfect base for meal prepping sandwiches, soups, and salads.
Lemon Roasted Chicken
Oh, honey… this roasted lemon chicken is a showstopper. She’s got that crispy, golden skin that shatters when you cut in, and the lemon-garlic-herb magic going on underneath is just chef’s kiss.
It’s the kind of dinner that makes your kitchen smell like a five-star restaurant, but it’s as easy as tossing a bird in a pan.
The pan drippings alone? Worth their weight in gold. And yes, we’re turning them into silky, rich gravy because we don’t waste flavor around here.
Serve this beauty at Sunday dinner and watch everyone fight over the last drumstick.
INGREDIENT NOTES
- Chicken: A 4-5 pound bird cooks in about 70-80 minutes. Smaller or larger chickens will need adjusted times.
- Butter: Use unsalted butter to control the salt yourself. If using salted, reduce added salt slightly. Olive oil can be swapped for a lighter flavor.
- Lemon: Fresh lemon adds brightness and balances richness. Meyer lemons bring extra sweetness if available.
- Garlic: Two cloves minced = about 1 teaspoon. Fresh cloves give the best flavor, but garlic paste or jarred garlic can be used.
- Herbs: Rosemary and thyme are classic for a lemon chicken roast. Sage or parsley can be swapped depending on what you have.
- Salt & Pepper: Season liberally, both inside and out. Kosher salt clings better to skin than table salt.
- Stock: Use low-sodium chicken stock for the gravy so you can season to taste at the end.
VARIATIONS
Herb Lovers: Add fresh sage and parsley along with rosemary and thyme.
Citrus Twist: Swap lemon for orange or mix both for brightness.
Garlic Lovers: Double the garlic and add roasted garlic cloves to the pan.
Spicy Kick: Rub chicken with smoked paprika and cayenne before roasting.
Mediterranean: Stuff cavity with lemon, oregano, and olives.
Olive Oil Swap: Use extra virgin olive oil instead of butter for a lighter, dairy-free option.
SERVING SUGGESTIONS
- Classic: Serve with creamy mashed potatoes and roasted green beans.
- Simple: Add some garlic bread and a tossed green salad to the table.
- Comfort Feast: Pair with cheesy potatoes au gratin or homemade mac and cheese.
- Elegant Dinner: Slice and serve lemon roasted chicken with rice pilaf and sautéed asparagus.
- Meal Prep: Shred leftovers for sandwiches, wraps, or soups.
LEMON ROAST CHICKEN FAQ
It generally takes about 15-18 minutes per pound at 425°F. So a 4-pound bird should be done in 60-75 minutes, plus resting time.
Always check the temperature before carving and don’t rely just on your timer! Insert the thermometer into the thickest part of both the thigh and breast. Poultry is safe to eat at 165°F.
Absolutely! It cooks faster this way, so reduce the cooking time to about 12 minutes per pound.
Use strong kitchen shears to cut along each side of the backbone, then remove it… along with any small bones sticking out.
Flip the chicken over so it’s breast-side up, then press down with the palms of your hands so it lies flat. Season all over, but tuck the lemon, garlic, and herbs under the chicken before roasting.
First, pat the entire bird dry with paper towels to remove excess moisture.
Then, season it generously inside and out with salt and pepper. Not only does it help with flavor, but the salt draws even more moisture from the skin to help it crisp.
Finally, roast chicken and lemon at a high temperature and rotate the pan halfway through for even browning.
The secret to perfect lemon roast chicken is dry skin, even heat, and rest time.
Patting the chicken dry ensures the skin crisps in the oven. Rubbing butter under and over the skin locks in flavor, while basting helps color and moisture.
Lemon and herbs in the cavity steam from within, infusing the meat. Resting the bird after roasting is essential: juices redistribute, so every slice is moist and flavorful.
Pan drippings are pure umami, and whisking them with flour and stock transforms every last drop into silky, rich gravy. This is roast chicken done right.
DONNA’S PRO TIPS
- Pat the chicken very dry before seasoning. Moisture prevents crispy skin.
- Spread butter under the skin, not just on top, for maximum flavor.
- Tuck and tie wings and legs for even roasting.
- Roast on high heat (425°F), which crisps the skin while keeping the meat juicy.
- Baste every 20–30 minutes for deeper flavor and golden skin.
- Rest for 15 minutes before carving to keep juices in the meat.
- Make the gravy in the same pan. Those browned bits are liquid gold!
- Skim fat from drippings before making gravy so it’s rich, not greasy.
- Use bones for stock after carving for another round of flavor.
TOOLS NEEDED
- Cast Iron Skillet or Roasting Pan: Oven-safe and deep enough for drippings.
- Kitchen Twine: Ties legs together for even roasting.
- Meat Thermometer: Ensures the chicken is safely cooked to 165°F.
- Whisk: For lump-free gravy.
- Cutting Board and Sharp Knife: For carving.
- Foil: To tent the lemon chicken roast while resting.
- Paper Towels: Essential for drying skin before seasoning.
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Chicken Recipes
Lemon Roasted Chicken
Ingredients
For the Chicken:
- 1 whole chicken, (4–5 pounds), giblets removed
- 4 tablespoons unsalted butter, softened
- 1 lemon, cut in half
- 5 garlic cloves, 2 minced and 3 whole, peeled and smashed
- 3 –4 sprigs fresh rosemary or thyme
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon fresh ground black pepper, plus more to taste
For the Gravy:
- Pan drippings from roasted chicken
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1/2 cup chicken stock
- Kosher salt and pepper, to taste
Instructions
- Preheat the Oven: Preheat to 425°F. Pat the chicken dry with paper towels — dry skin = crispy skin.
- Season Under the Skin: Gently loosen the skin over the breasts. Spread 2 tablespoons butter and the minced garlic underneath. Massage the skin to distribute evenly.
- Butter the Outside: Rub remaining butter over the chicken. Season the cavity and outside liberally with salt and pepper.
- Stuff the Cavity: Squeeze half the lemon over the chicken. Place both lemon halves, smashed garlic cloves, and herb sprigs inside the cavity. Tuck wings under and tie drumsticks with kitchen twine.
- Roast the Chicken: Place chicken in a cast iron skillet or roasting pan. Roast for 70–80 minutes, rotating the pan halfway through. Baste every 20–30 minutes for golden, flavorful skin. If skin browns too quickly, tent loosely with foil. Chicken is done when juices run clear and the thickest part of the thigh reaches 165°F (about 15–18 minutes per pound).
- Rest Before Carving: Transfer chicken to a cutting board, tent with foil, and rest 15 minutes. This keeps juices locked in. Carve and serve.
- Make the Gravy: Skim fat from pan drippings. Melt butter in skillet over medium heat, whisk in flour, and cook 1–2 minutes until golden and nutty. Slowly whisk in drippings and chicken stock. Simmer 4–5 minutes until thickened and bubbly. Season to taste and pour over carved chicken.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally Posted November 2011, updated and republished November 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Well what a perfect bird. Our favorite way to eat this lovely photo!
LOL! Too funny, Donna! Did you ever reveal this to your parents? That is hysterical.
This recipe sounds delicious – love the lemon.
@Claudia – Thank you. Mr W does all the final shots. This one was taken at 9pm, as we couldn't wait to eat that chicken until morning.
@Lynne – I was talking to my mom while I was writing this post and I told her that maybe if she had taken it off the bone, I may have eaten it. She said "I thought you were eating it". So, I guess the answer is no. They had no clue. : )
I'm so proud of you, Donna! Way to go. The chicken looks perfect. And you totally cracked me up with the memories. We did similar things with the liver my mother attempted to make us eat. Unfortunately for us, our dinner glasses were clear!
I would say this sounds like a great way to try your first chicken "on the bone." I love how Marcella's recipes are so simple, but the focus is on the technique and ingredients. Lemon does add a great flavor to the juices from the chicken. This sounds wonderful!
Congrats! I had a phobia with chicken in general for along time, but the taste of chicken cooked on the bone is unreal…so I made myself get over it! I do up a whole chicken almost the same exact way and now we have it at least once a week! Save the carcass for homemade chix broth!
yummy yummy..Delicious..
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Good for you! This chicken looks amazing and lemon is always the perfect addition to roasted whole chickens. Next thing you know you'll be posting a big giant turkey!
I'm a bit weird with meat on the bone as well. I prefer to just buy the boneless, skinless chicken. Much easier! I'm sure your chicken was just as delicious as it looks though. It's gorgeous! x
Such a simple bird recipe! Lemon always gives a good flavor to chicken!
Ok, this looks awesome! 🙂 AND easy! 🙂 I might fix it TONIGHT! 🙂
This looks good! I love chicken and lemon together it's so perfect. I found your recipe over on blog hop on That skinny chick can bake! Can't wait to check out the rest of your recipes. Thanks so much for sharing. Come share some love over at my blog! http://bridgetbakes.blogspot.com/
IU love lemon roasted chicken, and it always comes out amazing when I use this recipe! Won’t be buying rotisserie chickens all the time now because I can make this!