Lemon-Herb Roasted Chicken

Sometimes the simple things in life are the best--and you can't get any simpler or better than a flavorful roasted chicken. And with so few carbs, why not make it a regular on your dinner table?

Yield: 4 servings (serving size: about 6 ounces)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 197
  • Calories from fat: 0.0%
  • Fat: 4.7g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 35.4g
  • Carbohydrate: 0.8g
  • Fiber: 0.1g
  • Cholesterol: 113mg
  • Iron: 2mg
  • Sodium: 426mg
  • Calcium: 25mg


  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 garlic cloves, minced
  • 1 (3-pound) roasting chicken
  • 1 lemon, thinly sliced
  • Cooking spray


  1. 1. Preheat oven to 375°.
  2. 2. Combine first 6 ingredients; set aside.
  3. 3. Remove and discard giblets and neck 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.
  4. 4. Rub herb mixture under loosened skin over breast; place lemon slices over herb mixture. Lift wing tips up and over back; tuck under chicken.
  5. 5. Place chicken, breast side up, on a broiler pan coated with cooking spray. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake, uncovered, at 375° for 1 hour or until thermometer registers 180°. Let stand 15 minutes before serving. Remove and discard skin before eating, if desired (analysis does not include skin).
  6. carbo rating: 1
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