This classic roasted chicken recipe is packed with flavor and easy to prepare. The lemon and herbs add a bright and zesty touch, while the crispy skin and tender meat make it a delicious and satisfying meal.

Lemon & Herb Roasted Chicken

Prep Time: 1 day
Cook time: 1 hour
Servings: 8

Ingredients

1 whole chicken of 3-4 pound 

2 Tbsp melted butter 

3/4-1 Tbsp sea salt

1-2 tsp black pepper

1 small lemon, rinsed and quartered

4 sprigs fresh rosemary (or thyme)

1-2 cups carrots, trimmed and peeled 

1-2 cups small golden potatoes, cut into large quarters or halves

2 Tbsp avocado oil 

1 generous pinch each sea salt and black pepper

Instructions

1. Set chicken on a clean plate. Melt butter and drizzle over the skin of the chicken and brush to distribute evenly. 
2. Season the exterior and interior cavity of the chicken with salt and pepper. 
3. Insert the lemon and fresh rosemary into the cavity 
4. Set the chicken in the fridge uncovered (this allows the chicken to dry out a bit, which helps it crisp more when roasting). 
5. Wait 24-36 hours (ideally) or at least 8-10 hours to cook. 
6. Once you’re ready to cook your chicken, preheat oven to 450 F (232 C). 
7. Cut the carrots into large chunks and cut the potatoes.
8. Take out a large rimmed roasting pan or cast-iron skillet. Add carrots and potatoes to the pan. 
9. Drizzle with a bit of oil and season well with salt and pepper. Then toss to combine.
10. Arrange the veggies around the perimeter of the dish, then add the chicken (breast side up) in the center.
11. Bake for 45 minutes to 1 hour 15 minutes (UNCOVERED) or until the exterior is crispy and golden brown and the internal temperature of the thickest part of the thigh reads 165 F (74 C).
12. Remove from oven and let chicken rest for about 10-15 minutes before serving. 
13. Let it come to room temperature. 
14. Cut the chicken and transfer to containers. Store in the fridge for upto 1 week.

NOTE:

This chicken does best when prepped 24 hours in advance. If that’s not doable, season and chill at least 8-10 hours before cooking for crispier skin and more flavorful chicken.