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Lemon Herb Roast Chicken

Whole chicken roasted with lemon, garlic, and fresh herbs for a juicy, aromatic centerpiece dinner.

90 minMediumServes 6430 cal/serving

AmericanDinnerOvenHigh ProteinPaleoKetoLow CarbPork-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 3 lbs whole chicken, patted dry
  • 1 lemon, sliced
  • 2 garlic cloves, smashed
  • 1 tbsp olive oil
  • 1 tbsp fresh rosemary or thyme, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. 1

    Preheat oven to 425°F (220°C). Pat the 3 lbs patted dry whole chicken dry with paper towels.

  2. 2

    In a small bowl, mix the 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp chopped fresh rosemary or thyme.

  3. 3

    Rub the herb and oil mixture all over the whole chicken, including under the skin where possible.

  4. 4

    Stuff the cavity of the whole chicken with the 1 sliced lemon slices and 2 smashed garlic cloves.

  5. 5

    Place the whole chicken breast-side up in a roasting pan.

  6. 6

    Roast for 60-75 minutes, or until the skin is golden brown and the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.

  7. 7

    Remove from the oven and let rest for 10-15 minutes before carving to allow the juices to redistribute.

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Questions

How much time should I plan for Lemon Herb Roast Chicken?

As written, 90 minutes: 15 of prep and 75 of cooking. The longest single stretch is step 6 (1 hour 15 minutes): "Roast for 60-75 minutes, or until the skin is golden brown and the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh."

What temperature do I cook Lemon Herb Roast Chicken at?

For Lemon Herb Roast Chicken, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 1 hour 15 minutes, in step 6. The target internal temperature is 165 F (about 75 C), given in step 6. A probe thermometer removes the guesswork.

Why rest the meat in Lemon Herb Roast Chicken?

Step 7 reads: "Remove from the oven and let rest for 10-15 minutes before carving to allow the juices to redistribute." Heat drives the juices toward the center. The rest in step 7 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

Is Lemon Herb Roast Chicken keto-friendly?

A serving of Lemon Herb Roast Chicken carries 2 g of carbohydrate. Against a strict 20 g keto day that is 10 percent of the budget; against a moderate 100 g low-carb day it is 2 percent.

How many calories are in Lemon Herb Roast Chicken?

One serving (the recipe makes 6) is about 430 calories, with 52 g protein, 2 g carbohydrate and 20 g fat, plus 820 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Lemon Herb Roast Chicken?

Refrigerate what is left of Lemon Herb Roast Chicken within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through.

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