Description
Golden, juicy, and loaded with “rotisserie-style” flavor, this Lemon-Herb Whole Chicken is everything you want from a classic roast. Garlic, fresh herbs, and bright lemon infuse every bite—while the drippings transform into a simple, savory pan gravy that brings it all home. It’s rustic comfort with a refined touch.
Ingredients
1 whole chicken (3.5–4 lbs)
2 tbsp olive oil or melted butter
4 garlic cloves, minced
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
Zest of 1 lemon + juice of 1 lemon
Salt & pepper, generously
1 onion, quartered
1 lemon, halved
1/2 cup chicken broth (for roasting pan)
For the Gravy:
Pan drippings
1/2 cup chicken broth
1 tsp Dijon mustard (optional)
1 tsp arrowroot or cornstarch (GF thickener) + 1 tbsp water
Instructions
Preheat oven to 425°F (220°C).
Mix oil, garlic, herbs, lemon zest & juice, salt, and pepper into a paste. Rub all over and under chicken skin.
Stuff cavity with onion and lemon halves. Tie legs with twine if desired.
Place in a roasting pan with broth. Roast for 1 hr 15 mins–1 hr 30 mins, until juices run clear and internal temp reaches 165°F (74°C).
Rest chicken 10–15 minutes before carving.
For the Pan Gravy:
Pour drippings into a saucepan. Add broth and mustard if using.
Bring to a simmer, whisk in arrowroot slurry. Simmer until slightly thickened.
Season to taste and serve with carved chicken.
- Prep Time: 15 minutes
- Cook Time: 1.5 hours
Nutrition
- Calories: 390 / serving
- Fat: 25g / serving
- Carbohydrates: 3g / serving
- Protein: 35g / serving