Lemon and Herb Roasted Whole Chicken
This is a simple, delicious lemon and herbed whole chicken recipe. I cooked this recipe using a cast iron dutch oven, and it came out perfectly crispy and moist. This recipe will wow your dinner guests while being nice and inexpensive at the same time.
Servings: 4 people
Calories: 200kcal
Cost: $12
Equipment
- Cast Iron Dutch Oven
- Zester
Ingredients
- 4 - 5 lb whole young chicken
- 3 tbs butter
- 1 head garlic 10-12 whole cloves
- 6 sprigs rosemary divided in half
- 6 sprigs thyme divided in half
- 1 whole lemon we'll use the zest from half, then cut into 10 lemon wheels
- 1 tbs vegetable oil
- salt and pepper to taste
Instructions
Prep
- Preheat oven to 400° F.
- Set 3 tbs butter aside in bowl to allow to come to room temperature. You'll be using this "butter bowl" to make a lemon herb butter in a few minutes.
- Remove chicken from package, and rinse with water. Pat dry with paper towels, then sprinkle with salt and pepper.
- Chop half of the rosemary and thyme and add to the "butter bowl."
- Zest half lemon into "butter bowl" with herbs and butter and stir to combine.
- Thinly slice zested lemon into approximately 10 lemon wheels.
Roast Chicken
- Line the bottom of dutch oven with veggie oil, a couple cloves of garlic, a sprig of rosemary and thyme, and 4 lemon wheels.
- Stuff chicken with remaining herbs, lemon wheels, and garlic cloves.
- Evenly rub chicken all over with lemon herb butter, then place into dutch oven on top of lemon wheels, herbs, and garlic.
- Put lid on dutch oven, place into preheated oven, and cook covered for 30 minutes.
- After 30 minutes, remove lid, baste chicken, and return to oven uncovered.
- Cook chicken uncovered 35-45 minutes (or until internal temp reaches 160° F) longer, basting occasionally. Chicken will begin to turn a beautiful golden brown.
- Remove chicken from oven, and let rest for 10-15 minutes before carving. Internal chicken temperature needs to read at least 165° before serving.
- Serve with sides for a complete meal. Enjoy!