Best Lemon Herb Roasted Chicken Recipes

LEMON AND HERB ROASTED CHICKEN WITH BABY POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Season the cavity with salt and pepper, and then stuff the lemon, garlic, and herbs inside. Place the chicken, breast-side up, in a roasting pan. Tie the legs of the chicken together with kitchen twine to help hold its shape. Toss the potatoes around the chicken. Season the whole thing with a fair amount of salt and pepper and drizzle with olive oil. Roast the chicken and potatoes for 1 to 1 1/2 hours. Don't forget to baste the chicken with the drippings and rotate the pan every 20 minutes or so to insure a golden crispy skin. The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving. Serve with the roasted potatoes on the side.

LEMON AND HERB CHICKEN WITH ASPARAGUS AND ROASTED RED POTATOES FOR TWO

Steps:

• Preheat the oven to 400 degrees F. Place the potatoes on a baking sheet and drizzle 1 tablespoon olive oil all over the potatoes. Sprinkle the garlic powder and some salt and pepper on top. Toss with your hands to coat all sides of the potatoes with the oil and seasoning. Bake, rotating the pan and flipping the potatoes halfway through, until fork-tender, 20 to 25 minutes.
• Meanwhile, add the remaining teaspoon olive oil to a large skillet over medium-high heat. Sprinkle the Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper onto the chicken breasts and gently pat it down with your fingers. Add the chicken breasts to the hot skillet and brown on both sides, 3 to 4 minutes per side. Remove from the skillet and reduce the heat to low.
• Melt the butter in the skillet then sprinkle flour on top of the butter. Whisk to cook off the raw flour taste, 1 minute, then carefully add the chicken stock, vigorously whisking. Add the lemon zest and juice. Let cook, whisking occasionally, until thickened, 5 to 7 minutes. Add the asparagus to the pot and cook until the asparagus has softened but is still bright green, about 7 minutes.
• Add the chicken back into the skillet and cook to ensure it's cooked thoroughly, another 3 minutes. Coat the chicken with sauce from the pan.
• Place 1 piece of chicken on each of 2 plates, then divide the roasted potatoes between the plates next to the chicken. Place half of the asparagus on each plate and drizzle some sauce on top. Use the juice of the remaining lemon half on top of the dish if you desire more lemon flavor.

LEMON-HERB CHICKEN WITH ROASTED POTATOES AND EASY CAESAR SALAD

Steps:

• Chicken:
• Mix lemon juice, basil, oregano and garlic. Season chicken with salt and pepper. Heat oil over medium heat in a large skillet. Cook chicken 8 minutes; turn and cook 5 minutes more. Add lemon-juice mixture and stir up anything stuck to skillet. Reduce heat and cover; simmer until cooked through, about 6 minutes.
• Potatoes:
• Heat oven to 450°F. Toss all ingredients in a roasting pan and cover with foil. Cook 20 minutes. Remove foil; cook 20 minutes more, stirring once.
• Salad:
• Toast bread until very crisp, then rub each slice with 1 teaspoon garlic. Beat remaining 1 teaspoon garlic with anchovies, lemon juice, oil and salt with a fork in a salad bowl until well emulsified. Add lettuce; toss to evenly coat leaves. Grind black pepper over salad. Dice garlic toast and add croutons to salad. Toss again to mix well. Serve salad immediately.

ROASTED GARLIC-GLAZED CHICKEN WITH LEMON-HERB SAUCE

Steps:

• For the Roasted Garlic Glaze:.
• Preheat the oven to 325 degrees F.
• Cut off the top third of each head of garlic.
• Put them on a parchment or foil-lined baking sheet, drizzle 2 tablespoons of the oil over the tops, and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
• Turn the garlic cut side down and roast until the cloves are soft and golden brown, about 1 hour.
• Remove from the oven and let sit until cool enough to handle.
• Into a food processor squeeze each head of garlic gently to release the flesh.
• Add the egg yolks, lemon juice, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and puree on high speed.
• Add the remaining 1/2 cup of oil in a slow, steady stream and process until the glaze is thick and smooth.
• Transfer to an airtight container and refrigerate until ready to use.
• (The glaze can be made up to 1 day in advance).
• For the Chicken:.
• Preheat the oven to 375 degrees F.
• Separate the legs& thighs.
• Season the chicken on both sides with the Essence.
• Heat 1 tablespoon of the oil in each of 2 large ovenproof skillets over medium-high heat.
• Place the chicken pieces skin side down in the hot pans and sear for 6 minutes.
• Remove from the heat.
• Add 2 tablespoons of the butter and 2 sprigs of thyme to each pan, and place in the oven.
• Roast for 16 minutes.
• Remove from the oven and carefully turn the chicken halves with tongs.
• Brush the skin side of each chicken with the garlic glaze and roast skin side up until the skin is crisp, about 10 minutes longer.
• For the Lemon Herb Sauce:.
• In a small saucepan, bring the chicken stock to a simmer.
• Transfer to a blender or food processor.
• Add the mustard and process on high speed.
• With the motor running, add the lemon juice, olive oil, and herbs, and process until smooth.
• Serve immediately.

HERB-ROASTED CHICKEN WITH LEMON AND SAGE

Steps:

• Put the chicken in a large bowl. Add the oil, lemon, and sage; toss well. Cover tightly and transfer to the refrigerator to marinate for 24 hours.
• The next day, let the chicken stand at room temperature for 30 minutes while the oven preheats to 450°F.
• Sprinkle the chicken inside and out with the seasoning. Remove the lemon slices and sage from the marinade and stuff them inside the chicken cavity. Scatter the carrots, celery, and onion, if using, over the bottom of a roasting pan. Pour just enough water into the pan to cover the bottom. Arrange the chicken, breast side up, on top of the vegetables, if desired, or place the chicken on a roasting rack over the vegetables.
• Transfer the pan to the center oven rack; roast for 20 minutes. Baste with the pan juices, and continue roasting, basting once or twice, for 25 minutes more (if the chicken is not golden brown all over at this point, continue to cook for 10 more minutes).
• Reduce the heat to 325°F. Finish roasting, without basting, until an instant-read thermometer inserted in the thickest part of the thigh reads 165°F, 20 to 25 minutes longer. Let the chicken stand for 5 minutes before carving. Serve with the pan juices and vegetables, if desired.

LEMON AND HERB-ROASTED CHICKEN AND POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Rub chicken with 1 tablespoon lemon juice, sea salt, and pepper. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and place the chicken in the pot, skin-side down. Cook for 5 minutes. Turn over and cook until chicken releases some juices and the skin is lightly browned, about 5 minutes more. Add broth. Transfer chicken to a baking dish.
• Add potatoes, remaining lemon juice, lemon slices, oregano, parsley, rosemary, thyme, 2 teaspoons salt, 1 teaspoon black pepper, and garlic to the pressure cooker. Cook and stir until flavors blend, about 3 minutes. Add cilantro and mix well. Spoon mixture on top of the chicken in the baking dish. Ensure the potatoes are well-coated with herbs. Cover the dish with a piece of aluminum foil and poke a few holes in it.
• Bake in the preheated oven until chicken is brown on the outside and no longer pink on the inside, and potatoes are tender, about 20 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C). Serve hot.

ROASTED LEMON-HERB CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• Generously salt and pepper the inside cavity of the chicken, and add 4 rosemary sprigs, thyme, garlic, and half of the lemon. Slice the remaining lemon half into thin slices and slide them under the exterior skin of the chicken breasts. Take the remaining 2 rosemary sprigs and slide them down along each side of the breast bone under the skin. Tuck the wings back and under the chicken and tie the legs together for even cooking.
• Place the chicken, breast side up, on a rack in a roasting pan and brush the top and sides with olive oil. Sprinkle with salt and pepper.
• Roast chicken in the oven, basting with drippings at least once, until juices run clear and leg bone easily pulls away from the meat, about 1 hour 15 minutes to 1 hour and 30 minutes.
• Remove chicken from oven and cover with foil. Allow to rest for juices to redistribute, at least 15 minutes.
• Carve the chicken and place on serving platter.

LEMON HERB ROASTED CHICKEN

Steps:

• Preheat oven to 425 degrees. Line a roasting pan with a rack, set aside. Rub chicken all over with garlic and then with 2 tablespoons butter. Season inside and out with salt and pepper. Place garlic cloves and lemon pieces inside the cavity. Tie legs together with kitchen twine.
• Place chicken on rack in prepared pan and tuck the wing tips under. Roast until the juices run clear when the thigh is pierced, 45 minutes to 1 hour. Transfer chicken to a platter, and discard twine. Keep warm.
• Place roasting pan on the stove over medium-high heat, and stir in the wine, thyme, and any accumulated juices from the platter. Bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon; cook until sauce thickens slightly, about 3 minutes. If desired, stir in 1 tablespoon butter. Pass through a fine mesh sieve. Serve sauce with the chicken.

WHOLE ROASTED ITALIAN LEMON-HERB CHICKEN

Steps:

• In a small bowl combine the Italian seasoning with seasoned salt, black pepper, mustard powder and garlic powder.
• Mix 2 tablespoons olive oil with 2 tablespoons melted butter and the juice of 2 whole lemons (you may save the lemon skins and add to the cavity of the chicken if desired or discard).
• Wash the chicken thoroughly under cold water then pat dry.
• Place the chicken onto a rack that is fitted into a greased baking pan.
• Rub about 1 tablespoon or a little more of olive oil over the dry chicken.
• Sprinkle the inside cavity of the chicken with about 1 teaspoon seasoning mix.
• Place the lemon halves and onion inside the cavity (along with the lemon skins if desired).
• Tie the legs together with cotton butcher's string.
• Rub the outside of the chicken with the remaining spice mix (at this point you may cover the chicken with plastic wrap and refrigerate for up to 24 hours).
• Drizzle the olive oil/lemon juice mixture over the top of the chicken.
• Bake uncovered in a preheated 350 degree F oven to about 2 hours or until cooked thoroughly, basting several times with the pan juices.

LEMON HERB CHICKEN BAGUETTE W/ ROASTED GARLIC AIOLI

Steps:

• 1. Start with the aioli it can be made up to three days in advance. Preheat ove to 300. Slice off top of garlic, cutting through the cloves. Place cut side up in a pie plate or small baking dish, Drizzle with olive oil and sprinkle with salt and pepper. Roast until completely soft, 1 hour. Cool completely. Squeeze out cloves from papery skins and mash until smooth.
• 2. For aioli make sure all your ingredients are at room temp. Set a deep bowl on a damp dish cloth to prevent it from slipping as you whisk. Whisk egg yolks, dijon, vinegar, salt, and pepper together until thick and creamy.
• 3. Combine the oils in a measuring cup. Whisk the oil into the eggs a drop at a time until it begins to thicken. Add remaining oil in a thin steady stream until thick and glossy. Add roasted garlic. Taste, and adjust seasoning adding more vinegar, dijon, salt, or pepper to taste. Store in the refrigerator for up to three days.
• 4. Slice chicken breast through the middle horizontally to cut in half. Toss chicken, lemon, garlic, oregano, oil, and pepper togther. Cover and refrigerate for 20 minutes or up to overnight. Sprinkle with salt to taste. Grill over medium hot coals until opaque, with no trace of pink, 3-5 minutes per side. For indoor cooking preheat broiler, broil chicken until opaque, 3-5 minutes per side. Cut each loaf of baguette into 4 equal-sized pieces. Split and toast on grill until just crisp, 1 minute. Fill baguette with tomatoes, salad greens, chicken, and aioli. Serve warm.

ROASTED LEMON HERB CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
• Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
• Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.

LEMON-HERB-ROASTED CHICKEN

Steps:

• Rearrange oven racks so that the bird can be placed in the center of the oven. Preheat oven to 475 degrees F.
• Discard giblets (and any other foreign objects) that you find inside the bird. Rinse bird under cold water, then pat dry. Rub generously with salt, inside and out.
• In a small bowl, blend butter, pepper, rosemary, garlic and lemon zest. Rub the butter mixture all over the birds. Use your fingers to separate the skin from the breast meat and slide some of the mixture underneath the skin. Cross the legs and bind with twine.
• Place potatoes, cut side down in a large shallow roasting pan, or some facsimile. Perch bird atop potatoes. Roast for 30 minutes. Remove to baste and squeeze juice of 1/2 lemon overtop. Reduce temperature to 375 degrees F. Roast for 60 more minutes, or until the juices of the thigh meat run clear when pricked. If bird begins to burn on top, cover loosely with a sheet of aluminum foil.
• Squeeze other lemon 1/2 overtop, then cover tightly with aluminum foil, and let sit at room temperature for 5 minutes before serving (this locks in the juices).

ATKINS HERB-ROASTED CHICKEN WITH LEMON

Steps:

• Heat oven to 350°F Sprinkle chicken with salt, pepper and thyme, inside and out. Loosen skin from breast with and index finger and stuff 2 slices of lemon and 1 tablespoon butter onto each side of the breast. Place remaining lemon in the cavity. Transfer chicken to a roasting pan. Roast 1 hour to 1 hour 10 minutes; basting occasionally. A instant meat thermometer should read 170 in the thickest part of the thigh (not touching bone). Transfer chicken to a cutting board; wait 10 minutes before carving to allow juices to redistribute. Pour off fat from pan. Place pan over 2 burners; pour in chicken broth and bring to a boil. Scrape up brown bits on bottom of pan. Cook 2-3 minutes. Pour over carved chicken.

LEMON-HERB ROASTED CHICKEN

Steps:

• Heat oven to 400°F.
• Place chicken on foil-covered rimmed baking sheet sprayed with cooking spray.
• Grate enough peel from 1 lemon to measure 1 tsp. zest; squeeze juice from zested lemon. Mix lemon zest and juice with vinaigrette and dill until blended; pour over chicken. Turn to evenly coat both sides of breasts with vinaigrette mixture.
• Cut remaining lemon into 7 slices; tuck under chicken breasts on baking sheet.
• Bake 50 to 55 min. or until chicken is done (165°F).

LEMON-HERB ROASTED CHICKEN WITH VEGETABLE MELANGE

Steps:

• Heat oven to 400°F.
• Place chicken on foil-covered rimmed baking sheet sprayed with cooking spray.
• Grate peel, then squeeze juice from 1 lemon. Mix lemon juice and 1 tsp. zest with 1/2 cup vinaigrette and 2 Tbsp. dill until blended; pour over chicken. Turn to evenly coat both sides of breasts with vinaigrette mixture. Reserve remaining lemon zest for later use. Cut remaining lemon into 8 slices; tuck under chicken breasts on baking sheet.
• Toss vegetables with remaining vinaigrette; spread onto second foil-covered rimmed baking sheet sprayed with cooking spray.
• Bake chicken and vegetables 50 to 55 min. or until chicken is done (165°F), and vegetables are tender and lightly browned. About 15 min. before chicken is done, bring bouillon cubes and water to boil in large saucepan; stir in rice. Cover, simmer on medium-low heat 5 min. Remove from heat. Let stand 5 min. or until rice is tender and all water is absorbed.
• Add remaining dill and reserved lemon zest to rice; mix lightly. Serve with the chicken.