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Beautiful whole roasted lemon herb chicken on a white serving platter for Easter Sunday dinner, deeply golden crispy skin glistening with butter, herb sprigs of rosemary and thyme tucked around, le...
Sarah Mitchell

Lemon Herb Roasted Chicken for Easter Sunday

If you want an Easter main that's beautiful, delicious, and way less fussy than a ham, this lemon herb roasted chicken is your answer. The skin gets impossibly crispy and golden while the meat stays juicy and flavorful from the herb butter tucked under the skin.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 whole chicken (5-6 pounds)
  • 3 tablespoons unsalted butter, softened
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 1 tablespoon fresh sage, chopped
  • Zest and juice of 2 lemons
  • Salt and freshly ground black pepper
  • 2 lemons, halved
  • 1 head garlic, halved crosswise
  • Fresh herb sprigs (rosemary, thyme)
  • 1 pound baby potatoes, halved
  • 4 large carrots, cut into chunks
  • 1 large onion, quartered
  • 2 tablespoons olive oil for vegetables

Method
 

  1. Preheat your oven to 425°F (220°C). Pat the chicken completely dry with paper towels — this is crucial for crispy skin.
  2. Mix the softened butter with minced garlic, chopped rosemary, thyme, sage, and lemon zest to make a herb butter.
  3. Gently loosen the skin over the breast and thighs with your fingers. Spread the herb butter directly onto the meat under the skin.
  4. Drizzle the chicken with olive oil, squeeze the lemon juice over the entire bird, and season generously with salt and pepper inside and out.
  5. Stuff the cavity with the squeezed lemon halves, halved garlic head, and fresh herb sprigs.
  6. Toss the baby potatoes, carrots, and onion quarters with 2 tablespoons olive oil, salt, and pepper. Spread in a large roasting pan.
  7. Place the chicken breast-side up on top of the vegetables. Tie the legs together with kitchen twine.
  8. Roast for 60-75 minutes, or until the thickest part of the thigh reaches 165°F and the skin is deeply golden and crispy.
  9. Let the chicken rest for 15 minutes on a cutting board before carving. Spoon the roasted vegetables and pan juices onto a serving platter.
  10. Carve and serve with the roasted vegetables and any remaining pan juices spooned over the top.

Notes

Drying the chicken thoroughly before roasting is the single most important step for crispy skin. Don't skip the herb butter under the skin — it bastes the meat from the inside as it cooks. Let the chicken rest before carving so the juices redistribute. If the skin is getting too dark before the chicken is cooked through, tent loosely with foil for the last 15 minutes.