Lemon Roast Chicken is a classic oven roasted chicken recipe that results in a fresh, juicy, and tender chicken dinner option that is both easy and delicious!
Oven roasted chicken gives you a very different from poaching it or even pan frying it. When I make this recipe, my whole family swears that it is the best roast chicken they have ever had!
I love serving this easy lemon Roast Chicken with a side of roasted root vegetables; they go perfectly together!
This roast chicken recipe can also easily be adapted to be made on a rotisserie! Just adjust the cooking time accordingly.
How to Roast A Chicken
Making a whole roasted chicken seems like a daunting task for many home cooks, but you will be amazed at how easy it actually is!
When you are preparing a roast chicken, begin by rinsing your chicken and dabbing it dry. You want your chicken skin to be as dry as possible so it gets crispy while it roasts (and the seasoning will stick better)!
I create the lemon butter recipe and then lift the skin of the breasts gently and place some of it under the skin. The remaining mixture is rubbed all over the outside. Marinate for about 30 minutes or so (not longer as the acidity from the lemon juice can dry your chicken out).
Place the chicken in a shallow pan or roasting pan and remember, as soon as it hits the oven, turn the oven down to 375°F. The reason we do this is to allow the oven to cook the chicken at a higher temperature for just a short amount of time. This helps to seal in the juices and crisp up the skin right away! 
How Long to Roast A Chicken
When you roast a chicken, cooking times are imperative. Depending on the size of your chicken, cooking times can vary so I highly recommend using a thermometer!
A fully cooked chicken will have an internal temperature of 165°F when a meat thermometer is inserted into the inner thigh (this takes the longest to be fully cooked).
If you have a larger chicken, trussing it before you roast it will ensure that it cooks as evenly as possible! To truss a chicken, tie the legs together and the wings back with some cooking twine!
I sometimes broil for a few minutes once it’s ready to crisp up the skin a little bit if needed.
Just like when you make Pork Tenderloin, you’ll want to ensure you allow the chicken to rest before carving (I leave it for about least 15 minutes) to keep it juicy!
Lemon Roasted Chicken
Ingredients
- 2 tablespoons olive oil
- 2 tablespoon butter softened
- 1 lemon
- 3-4 cloves garlic minced
- salt & black pepper to taste
- 1 whole chicken approx 3 lbs
Instructions
- Zest the yellow rind of the lemon. Cut the lemon in half and juice half of the lemon into a small bowl. Add the rind, olive oil, softened butter, garlic, salt and pepper. Stir well (the mixture should be fairly thick).
- Gently lift the skin from the chicken breasts and place about 1 tablespoon of the butter mixture under the skin. Massage it evenly across the breasts.
- Cover the skin of the chicken with the remaining butter mixture. Refrigerate for 30-45 minutes.
- Preheat oven to 425°F. Slice the remaining lemon half and place it inside the chicken along with ½ an onion. Tie the legs together. Place the chicken in a shallow pan breast side up and place in oven.
- Turn oven down to 375°F and bake for 1 ¼ hours or until the inner thigh reaches 165°F.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
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Excellent flavor and moist chicken.
Going to try! Could you do in a crock pot?
Hi Mary, we use this recipe to cook a whole chicken in the crock pot.
Very good but I added more lemon also instead of using twine you can just cut into the fat part of the chicken by the cavity opening, put a slit big enough for the leg to go into then cross the other leg and tuck it under it and just bend the wing tips back and tuck under. I only cook the chicken to 160 because as it’s resting covered the chicken will continue to steam cook hitting the 165. If you cook it at 165 then cover it to rest it’ll go up to 170-175 being over cooked somewhat
Thanks for sharing your tips, Sherry! Glad you enjoyed this recipe.
Made this today. Had to adjust recipe due to the chicken I bought was almost 6 lbs. I did not adjust garlic though and it was just a bit much for me. And did not quite get lemon. With that said it was still very good.
Glad you enjoyed it, Julie!
Thanks for sharing this tasty chicken recipe. Followed the instructions exactly except for marinating chicken probably 6 hours. I love the idea you can prep it the night before and then just slap it the oven while prepping the veggies. It was SO good!
How much do you use when baking a chicken breast of the pepper, salt Italian seasoning and paprika? I did not see the recipe mentioned in your article.
Hi Ruth, you might enjoy our chicken seasoning recipe. I would sprinkle a teaspoon or to taste over a chicken breast before baking.
Looks amazing
Looks good
Love this recipe. Even substituted Weber’s Kickin’ Chicken spice for lemon, all good.
Ok so lemon juice doesn’t exactly mix with soft butter… Hopefully the rest of recipe goes better
Yes, it’s basically like mixing oil & water so it takes a little bit to make it smooth.
Hi, do you have a version of this recipe for bone in skin on chicken breast?
Hi Rachel, we don’t have this exact recipe for bone-in skin-on chicken breasts. But you could follow this recipe for the seasoning and follow this roasted chicken breast recipe for the cook times and temperature.
what level should the oven rack be on?
Hi Erin, I would place the rack in the middle of the oven.
Enjoyed this so much! I am in the mts. of NM in a cabin. Should have baked it longer, but finish it in the microwave. Didn’t have a meat thermometer, but my family loved it.
So happy to hear that Linda! Enjoy the cabin :)
I am looking for simple recipes for my brother and this looks easy and good.
It is definitely delicious Cathy. Hope your brother loves it!
Made this last night for dinner and it was phenomenal! My 8 and 10 year old kept repeating “this chicken is so good!”. Will definitely be making again.
So happy this chicken was a hit with your family Maria!
What do you use the juice of half of lemon??
In step 1, you juice half of the lemon, then add the rind, olive oil, softened butter, garlic, salt and pepper. Enjoy Alice!
This is a perfect dish for the whole family gatherings!
Thank you Steve!!
look,s good i’m gooda try this cause she want,s a chiken for tukey day and their is only us 2 left…but in iowa we have 5 lb,s chicken,s…do i cook it longer or wait till the pecker pop,s out ???
Depending on the size of your chicken, cooking times can vary so I highly recommend using a thermometer! A fully cooked chicken will have an internal temperature of 165 degrees F when a meat thermometer is inserted into the inner thigh (this takes the longest to be fully cooked). If you have a larger chicken, trussing it before you roast it will ensure that it cooks as evenly as possible! To truss a chicken, tie the legs together and the wings back with some cooking twine!
When you pre-heat the oven to 425, how long does it stay in the oven for? Is it right away when you lower the heat down?
Yes, as soon as you put the chicken in.