The Ultimate Lemon Herb Roasted Chicken with Crispy Skin & Pan-Roasted Potatoes

Prepare to fall in love with this Lemon Herb Roasted Chicken, a dish that promises a burst of vibrant flavors in every succulent bite. What truly sets this recipe apart is the inclusion of perfectly roasted potatoes, cooked right in the same pan, diligently absorbing all the rich, savory juices and fragrant seasonings from the chicken. The result is an incredibly tender and juicy whole chicken with that irresistible, golden-crispy skin we all adore, complemented by fork-tender, flavor-packed potatoes.

There’s nothing quite like the satisfaction of a perfectly roasted chicken, especially when it boasts that incredible crispy skin that’s absolutely to die for! I know many home cooks find the idea of roasting a whole chicken a bit intimidating, but let me assure you, it’s far easier than you might think and significantly more economical than purchasing a pre-cooked rotisserie chicken from the store. With just a few simple steps and fresh ingredients, you can achieve a gourmet-quality meal right in your own kitchen.

This recipe builds upon my foundational Homemade Oven Roasted Rotisserie Chicken, elevating it with the addition of fragrant herbs, bright lemon, and hearty potatoes. The magic happens as the potatoes roast alongside the chicken, bathing in the savory drippings and becoming incredibly flavorful. It transforms a simple meal into a memorable feast, perfect for a cozy Sunday dinner, much like a comforting Slow Cooker Pot Roast or a classic Old Fashioned Meatloaf.

Why This Lemon Herb Roasted Chicken Will Become a Family Favorite

This isn’t just another chicken recipe; it’s a culinary experience designed for ease, versatility, and maximum flavor. Here’s why you’ll want to add this to your regular rotation:

• Perfect for Smaller Gatherings: If you’re planning a more intimate Thanksgiving or Christmas meal and don’t need a massive turkey, this beautifully roasted chicken makes for a spectacular and festive centerpiece. It provides all the warmth and tradition without the extensive cooking time of a larger bird.
• Rich, Flavorful Gravy Potential: Don’t let those delicious pan juices go to waste! They are the secret ingredient for crafting a rich, savory gravy that will perfectly complement both the roasted chicken and the tender potatoes. It’s an effortless way to add another layer of gourmet flavor to your meal.
• Incredibly Versatile: Think of this as your homemade version of a store-bought rotisserie chicken, but infinitely better. Once roasted, the chicken can be shredded for sandwiches, used in salads, tacos, soups, or casseroles, making meal prep for the week a breeze.
• Effortlessly Simple to Prepare: Despite its impressive appearance and profound flavor, this recipe is surprisingly straightforward. It doesn’t call for any obscure ingredients or complicated techniques, making it ideal for both seasoned cooks and beginners. You can confidently prepare it any day of the week.
• Unrivaled Flavor and Moisture: The star of the show is the fresh lemon herb butter, generously slathered under and over the chicken skin. This not only imparts incredible aromatics and a zesty, herbaceous taste but also ensures the chicken remains wonderfully moist and tender throughout the roasting process.

Key Ingredients for Your Lemon Herb Roasted Chicken

One of the best aspects of this roasted chicken recipe is its reliance on fresh, wholesome ingredients that are easy to find and pack a punch of flavor. Here’s what you’ll need:

• Whole Chicken: Opt for a fresh, good-quality whole chicken, typically around 5-6 pounds. Remember to remove the giblets from the cavity before you begin prepping! The size will impact cooking time, so adjust accordingly.
• Lemon: Fresh lemon is crucial here. You’ll use both the zest for its potent aromatic oils and the juice (often tucked into the cavity or squeezed over) for brightness and tenderness. Don’t skip it!
• Potatoes: I usually reach for russet potatoes for their classic texture and ability to absorb flavor. However, feel free to use any potatoes you have on hand. Yukon Gold or baby potatoes work beautifully; for baby potatoes, simply cut them in half. A bonus with Yukon Golds or baby potatoes is that you don’t even need to peel them, saving you precious prep time! Just ensure they are cut into roughly 1-inch pieces for even cooking.
• Fresh Herbs: The herb blend is what truly defines the “herb” in this dish. I typically use a convenient fresh herb pack containing rosemary, thyme, and sage, utilizing the entire pack for maximum flavor. You can find these in the produce section of most grocery stores. If you have fresh herbs growing in your garden, even better!
• Garlic: Freshly minced garlic adds a pungent, savory depth that is indispensable. A few cloves go a long way in enhancing the overall aroma and taste.
• Butter: Unsalted butter, softened to room temperature, is essential. It acts as a rich vehicle for the herbs and lemon, ensuring they penetrate the chicken meat for ultimate moisture and flavor. Using unsalted butter allows you to control the salt content precisely.
• Season Salt: A good quality seasoned salt (like Lawry’s or your preferred blend) ties all the flavors together, providing a balanced savory note. If you don’t have season salt, a mixture of salt, pepper, paprika, and a pinch of garlic powder will work well.

How To Make Lemon Herb Roasted Chicken: A Step-by-Step Guide

Creating this magnificent roasted chicken is a straightforward process. Follow these steps for a perfect meal every time:

1. Prepare the Chicken and Potatoes: Start by removing your whole chicken from the refrigerator at least 30 minutes before baking to allow it to come to room temperature; this promotes more even cooking. While the chicken rests, preheat your oven to 400°F (200°C). Peel and wash your chosen potatoes, then cut them into roughly 1-inch rounds or wedges. Place these evenly in a large (at least 12-inch) oven-safe, heavy-bottomed skillet or roasting pan (cast iron works wonderfully for even heat distribution and a great crust on the potatoes). Sprinkle the potatoes with about 1 teaspoon of the seasoned salt and set aside.
2. Craft the Herb Butter: In a small bowl, combine the very soft unsalted butter with the minced fresh herbs (sage, rosemary, thyme), minced garlic, lemon zest, and the remaining 2 teaspoons of seasoned salt. Mix thoroughly until all ingredients are well incorporated, forming a fragrant, savory butter paste.
3. Flavor the Chicken: This is a crucial step for maximum flavor and moisture! Carefully loosen the skin around the chicken breast, thighs, and drumsticks. Gently work your fingers between the skin and the meat, being careful not to tear the skin. Now, take generous dollops of the herb butter mixture and slather it evenly under the loosened skin, ensuring it covers all parts of the chicken meat. If you have any extra butter mixture remaining, spread it over the surface of the chicken skin for added crispiness and flavor. Place the buttered chicken directly on top of the seasoned potatoes in the skillet.
4. Roast to Perfection: Transfer the skillet to your preheated oven. Bake for approximately 1 hour 45 minutes to 2 hours. The exact cooking time will depend on the size of your chicken and your oven’s calibration. To ensure doneness and food safety, use a meat thermometer. The thickest part of the breast should reach 160°F (71°C), and the thickest part of the thigh (without touching bone) should read 185°F (85°C). The juices should also run clear when the joint between the drumstick and the body is pierced. If the chicken skin starts to brown too quickly, you can loosely tent it with aluminum foil. Once cooked, remove the chicken from the oven and let it rest for at least 15 minutes before carving. This resting period allows the juices to redistribute, resulting in a more tender and flavorful chicken.

Pro Tips for a Flawless Roasted Chicken

Achieving a restaurant-quality roasted chicken at home is easier with these expert tips:

• Pat Dry for Crispy Skin: Before applying the herb butter, ensure the chicken skin is as dry as possible. Use paper towels to pat it thoroughly. Moisture on the skin will steam rather than crisp, preventing that desirable golden crunch.
• Don’t Skip the Room Temperature Rest: Taking the chicken out of the fridge 30-60 minutes before roasting allows it to come closer to room temperature. This helps the chicken cook more evenly and prevents the outside from overcooking while the inside struggles to catch up.
• Trussing (Optional but Recommended): While not strictly necessary for this recipe, trussing the chicken (tying the legs together and tucking the wings) helps it hold a more compact shape. This leads to more even cooking, especially for the breast and thighs, and results in a more attractive presentation.
• High Heat Start: Roasting at 400°F (200°C) initially helps to achieve that beautiful crispy skin quickly. You can sometimes even start higher for 15-20 minutes then reduce the temperature, but 400°F throughout works well for a consistent roast.
• The Importance of Resting: After removing the chicken from the oven, it’s crucial to let it rest. Cover it loosely with foil for 15-20 minutes. This allows the juices, which have migrated to the center during cooking, to redistribute throughout the meat, ensuring every bite is moist and flavorful. Carving too soon will result in dry chicken.

Flavor Variations to Explore

While the lemon herb combination is classic and delicious, feel free to get creative with your roasted chicken:

• Spicy Kick: Add a pinch of red pepper flakes or a dash of cayenne pepper to your herb butter mixture for a subtle heat.
• Mediterranean Twist: Incorporate oregano and marjoram into your herb butter. You can also add chopped olives and sun-dried tomatoes to the roasting pan with the potatoes.
• Sweet & Savory: Drizzle a little honey or maple syrup over the chicken during the last 30 minutes of roasting for a lovely glazed finish.
• Root Vegetable Medley: Instead of just potatoes, add other sturdy vegetables like carrots, parsnips, sweet potatoes, or even Brussels sprouts to the pan for a more varied roasted side.

Frequently Asked Questions

What temperature should roasted chicken be done at?

For a whole roasted chicken, it’s important to check the internal temperature in two places for accuracy. Insert the tip of a meat thermometer into the thickest part of the breast without touching the bone; it should read 160°F (71°C). Then, insert the thermometer into the thickest part of the thigh, again without touching the bone; this area should reach a minimum of 185°F (85°C). The juices should also run clear when the thigh is pierced at the joint. Remember that the temperature will rise a few degrees as the chicken rests.

How to reheat roasted chicken?

I highly recommend reheating leftover roasted chicken in the oven to maintain moisture and texture. Place the chicken pieces in an oven-safe dish with a little broth or wine at the bottom to prevent drying out. Cover the dish with foil and heat in a 350°F (175°C) oven for about 20-30 minutes, or until thoroughly heated through. For crispy skin, you can remove the foil for the last 5-10 minutes of reheating.

How to make a flavorful gravy from pan juices?

Making gravy from the pan juices is simple and adds incredible flavor! After removing the chicken and potatoes from the pan, carefully pour the pan juices into a 2-cup measuring cup. Add enough chicken broth to reach 2 cups of liquid. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Stir in 3 tablespoons of all-purpose flour and cook for 1 minute, whisking constantly to form a roux. Gradually whisk in the broth mixture until smooth. Reduce the heat to medium-low and cook, stirring occasionally, until the gravy thickens to your desired consistency. Season with salt and pepper to taste.

Serving Suggestions for Your Roast Chicken Dinner

A perfectly roasted chicken is versatile and pairs wonderfully with a variety of side dishes. Here are some fantastic options to complete your meal:

• Corn Casserole: A creamy, comforting classic that offers a touch of sweetness to balance the savory chicken.
• Green Bean Casserole: Another beloved side, with tender green beans in a rich sauce, topped with crispy fried onions.
• Lemon Parmesan Broccoli: A light, zesty, and slightly crunchy vegetable side that mirrors the lemon flavors of the chicken.
• Pear Salad with Apricots: A refreshing and elegant salad offering a delightful contrast of textures and sweet-tart flavors.
• Easy Greek Salad: A crisp, vibrant salad with feta, olives, and a tangy dressing, providing a fresh counterpoint to the rich roast.

Lemon Herb Roasted Chicken Recipe

Description: This Lemon Herb Roasted Chicken bursts with flavors in every bite. To elevate the roasted chicken further, it is served with perfectly roasted potatoes that are cooked right in the same pan, absorbing all the juices and seasoning from the chicken.

• Yields: 6 servings
• Prep Time: 20 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 20 minutes
• Author: Malinda Linnebur

Ingredients

• 4 large russet potatoes, peeled and washed
• 1 tablespoon season salt, divided
• ¼ cup (56g) unsalted butter, VERY soft
• 2 cloves garlic, minced
• 1 tablespoon minced fresh sage
• 1 tablespoon minced fresh rosemary
• ½ tablespoon minced fresh thyme
• Zest of 1 large lemon
• 1 (6 pound) (2.7kg) whole chicken, giblets removed

Instructions

1. Remove chicken from refrigerator at least 30 minutes before baking. Preheat oven to 400℉ (200°C).
2. Slice potatoes into 1-inch rounds or wedges and place in a large (at least 12″) oven-going, heavy-bottomed skillet (cast iron is best). Sprinkle with 1 teaspoon of seasoned salt.
3. In a small bowl, stir together the softened butter, minced garlic, chopped fresh herbs (sage, rosemary, thyme), lemon zest, and the remaining 2 teaspoons seasoned salt until well combined. Gently loosen the skin over the chicken breast, thighs, and drumsticks. Rub the herb butter mixture generously under the skin, distributing it evenly. Spread any remaining butter mixture over the surface of the chicken. Place the chicken directly on top of the seasoned potatoes in the skillet.
4. Bake for 1 hour 45 minutes to 2 hours, or until a meat thermometer inserted into the thickest part of the breast reads 160℉ (71°C) and into the thickest part of the thigh reads 185℉ (85°C). The juices should also run clear when pierced at the joint between the drumstick and the body. If the chicken starts to brown too quickly, loosely tent with foil. Let the chicken stand for 15 minutes before carving to allow the juices to redistribute for maximum moisture.

Notes

1. GRAVY: Pour the pan juices into a 2-cup measuring cup. Top with enough chicken broth to reach 2 cups of liquid; set aside. In a medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in 3 tablespoons all-purpose flour; cook, stirring constantly, for 1 minute. Gradually whisk in the broth mixture until smooth. Reduce heat to medium-low and cook, stirring occasionally, until thickened. Season with salt and pepper to taste.
2. If the chicken is beginning to burn or brown too quickly, loosely cover it with aluminum foil for the remainder of the cooking time.

Nutrition Information (per serving)

• Calories: 269 kcal
• Carbohydrates: 45g
• Protein: 6g
• Fat: 8g
• Saturated Fat: 5g
• Polyunsaturated Fat: 0.4g
• Monounsaturated Fat: 2g
• Trans Fat: 0.3g
• Cholesterol: 21mg
• Sodium: 1177mg
• Potassium: 1043mg
• Fiber: 3g
• Sugar: 2g
• Vitamin A: 287IU
• Vitamin C: 15mg
• Calcium: 47mg
• Iron: 2mg

Did you make this recipe? Let me know by sharing a picture and tagging @countryside_cravings on Instagram!