Lemon-Herb Roasted Chicken

Oxmoor House
Serve with steamed vegetables and hot cooked rice that has been tossed with lemon zest and chopped fresh herbs.
6 servings


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1 (3-pound) roasting chicken
3 sprigs fresh rosemary, thyme, or sage
2 tablespoons chopped fresh rosemary, thyme, or sage
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced


1. Preheat oven to 400°.

2. Remove and discard giblets from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

3. Place fresh rosemary, thyme, or sage sprigs under loosened skin over breast. Combine chopped rosemary and remaining 5 ingredients; brush over chicken and in cavity of chicken.

4. Place chicken on a rack in roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake, uncovered, at 400° for 1 hour or until thermometer registers 180°. Let stand 15 minutes before serving.

Created date

April 2008

Nutritional Information

Calories 105
Caloriesfromfat 23 %
Fat 2.7 g
Satfat 0.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 17.6 g
Carbohydrate 1.8 g
Fiber 0.5 g
Cholesterol 57 mg
Iron 0.0 mg
Sodium 161 mg
Calcium 0.0 mg