Classic Roast Chicken (Whole, with Lemon & Herbs)

A whole chicken roasted with lemon, garlic, and fresh herbs to create juicy meat, crispy skin, and bright, aromatic flavors.

Ingredients

• 1 whole chicken (4–5 lb / ~1.8–2.3 kg), giblets removed
• Salt (coarse / kosher) & freshly ground black pepper
• 1 large lemon, halved (plus extra slices)
• 2–3 sprigs fresh thyme, rosemary (or a mix of herbs)
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter, room temperature
• 1 onion, chopped
• 1 carrot, coarsely chopped
• 1 stalk celery, coarsely chopped
• 1 bay leaf
• Olive oil
• (Optional) White wine for roasting juices

Directions

1. Preheat: Preheat your oven to ~425 °F (≈ 220 °C).
2. Prepare the chicken:
3. Pat the chicken dry with paper towels.
4. Rub the cavity with salt and pepper, then stuff with the halved lemon, garlic, and a few fresh herb sprigs.
5. Season the skin:
6. Carefully lift the skin over the breast and insert small pieces of butter mixed with finely chopped herbs (thyme, rosemary) under the skin.
7. Rub the rest of the herb-butter (or olive oil + herbs) over the outside of the chicken. Add salt & pepper to taste.
8. Vegetables (optional): Place chopped onion, carrot, and celery in the bottom of a roasting pan. Add a bay leaf.
9. Roast:
10. Place the chicken breast-side up on top of the vegetables (or on a rack in the roasting pan).
11. If using, pour a little white wine (or water) into the pan to catch drippings and keep moisture.
12. Roast in the oven for about 1.5 hours, or until the internal temperature in the thickest part of the thigh reaches ~ 165 °F (74 °C).
13. Baste: (Optional) Every 20-30 minutes, spoon pan juices over the chicken to help brown the skin and add flavor.
14. Rest: Remove the chicken and let it rest for ~15–20 minutes before carving. This helps the juices redistribute.
15. Serve: Carve and serve with the roasted vegetables or pan juices.