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Easter Herb-Roasted Lemon Chicken

Easter Herb-Roasted Lemon Chicken: Juicy Flavor for Family Gatherings

Easter Herb-Roasted Lemon Chicken offers juicy, tender meat with citrusy zest and fragrant herbs, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Resting Time 15 minutes
Total Time 2 hours 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 whole Chicken 3-4 lbs, organic preferred
  • 4 tbsp Butter Unsalted, placed under the skin
For the Marinade
  • 3 pcs Lemons Adds zesty brightness
  • 4-5 cloves Garlic Minced
  • 1 bundle Fresh Herbs Rosemary, Thyme, Parsley; dried herbs can be used
  • 1/4 cup Olive Oil For richness
  • to taste Salt Essential for seasoning
  • to taste Black Pepper Essential for seasoning
For the Vegetables
  • 1 large Onion Chopped
  • 2-3 medium Carrots Chopped
  • 1 lb Potatoes Small or medium, chopped

Equipment

  • Roasting Pan
  • meat thermometer
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Rinse and pat dry the chicken thoroughly.
  2. Combine minced garlic, chopped fresh herbs, olive oil, lemon juice, salt, and black pepper in a bowl to make the marinade.
  3. Rub the herb-lemon marinade all over the chicken, including under the skin. Marinate for at least 30 minutes.
  4. Chop onion, carrots, and potatoes into even pieces for uniform cooking.
  5. Arrange the marinated chicken in the center of the roasting pan and surround with the chopped vegetables.
  6. Bake for 1 hour to 1 hour and 20 minutes until golden brown and the internal temperature reaches 165°F (74°C).
  7. Baste the chicken every 20 minutes with pan juices to keep it moist.
  8. Let the chicken rest for 10-15 minutes covered with aluminum foil.
  9. Carve the chicken and serve warm with the roasted vegetables.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 30gProtein: 45gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 25mgCalcium: 30mgIron: 2.5mg

Notes

This recipe is versatile; feel free to use different vegetables according to the season or personal preference.

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