What temperature should a lemon herb roast chicken be cooked to?

A lemon herb roast chicken should be cooked to an internal temperature of 165°F (74°C) in the thickest part of the thigh. Use a meat thermometer to ensure accuracy.

What herbs go well with lemon and chicken?

Rosemary, thyme, oregano, and parsley are all excellent choices. You can use a combination of these or choose your favorites.

How long does it take to roast a chicken at 375?

At 375°F (190°C), a whole chicken typically takes about 20 minutes per pound (450g), plus an additional 15-20 minutes. Always check the internal temperature to ensure it reaches 165°F (74°C).

How do you keep roast chicken moist?

Brining the chicken beforehand, roasting at a slightly lower temperature, and basting it with its own juices during cooking are key to keeping it moist. Letting it rest before carving also helps retain moisture.

Can I use dried herbs for roast chicken?

Yes, you can substitute dried herbs for fresh. Use about 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs called for in the recipe.

Should I cover my roast chicken while cooking?

You can cover the chicken loosely with foil during the first part of cooking to prevent the skin from browning too quickly. Remove the foil during the last 30 minutes to allow the skin to crisp up.

Lemon Herb Roast Chicken That Tastes Like a Holiday Feast 2026

Lemon Herb Roast Chicken

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A simple, comforting roast chicken with crispy skin and tender, lemony meat. It’s a one-pan wonder perfect for a cozy family dinner or an impressive yet easy meal for guests.

Author: Harmony
Prep Time: 15min
Cook Time: 1h 30min
Total Time: 1h 45min
Yield: 4-6 servings 1x
Category: dinner
Method: roasting
Cuisine: American

Ingredients

Scale

1 whole chicken (4-5 pounds), patted very dry
2 large lemons, one sliced and one juiced
4 tablespoons unsalted butter, softened
4-5 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme leaves
1 tablespoon fresh parsley, chopped, plus more for garnish
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 large yellow onion, roughly chopped
3-4 medium carrots, cut into 2-inch chunks
2 stalks celery, cut into 2-inch chunks
2 tablespoons olive oil

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Instructions

Preheat oven to 425°F (220°C). Pat chicken completely dry with paper towels, inside and out.
Place chopped onion, carrots, and celery in a roasting pan. Drizzle with olive oil and toss to coat.
In a small bowl, combine softened butter, minced garlic, rosemary, thyme, parsley, salt, and pepper to make a herb butter paste. Zest one lemon into the butter, then juice it and set juice aside.
Place chicken on top of vegetables. Gently loosen skin over breast and spread half the herb butter directly onto the meat under the skin. Rub remaining butter all over outside of chicken.
Season cavity with salt and pepper. Place lemon slices and any leftover herb stems inside. Tuck wingtips under and tie legs together with kitchen twine.
Roast for 15 minutes at 425°F, then reduce temperature to 375°F (190°C). Continue roasting until internal temperature in thickest part of thigh reaches 165°F (74°C), about 60-75 minutes more.
Transfer chicken to a cutting board, tent loosely with foil, and rest for 15-20 minutes before carving. Garnish with fresh parsley and serve with roasted vegetables.

Notes

For crispy skin, pat the chicken completely dry before seasoning. Using an instant-read thermometer is essential for perfect doneness. Letting the chicken rest ensures juicy meat. Leftover chicken can be used in soups, salads, or casseroles.

Nutrition

Serving Size: 4
Calories: 380
Sugar: 1
Sodium: 450
Fat: 22
Saturated Fat: 8
Unsaturated Fat: 12
Trans Fat: 0
Carbohydrates: 3
Fiber: 1
Protein: 42
Cholesterol: 145

Find it online: https://www.homestyletable.com/lemon-herb-roast-chicken-2/