Roast Chicken with Lemon Rosemary and Thyme

Introduction

Roasting the chicken on thin lemon slices keeps the bottom from sticking and adds a mild citrus note to the pan juices. With rosemary, thyme, butter under the breast skin, and a probe thermometer guiding the bake, this is a straightforward whole chicken that fits a weekend dinner or a meal-prep start for the week.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes
• Servings: 4

Ingredients

• 1 ea. (3 lbs) broiler/fryer chicken, giblets removed
• ¼ cup Country Roast Chicken Seasoning
• 3 sprigs rosemary
• 8 sprigs thyme
• 1 large lemon, sliced thinly
• 1 large lemon, cut in wedges
• 2 tbsp butter

Instructions

1. Loosen skin from chicken. Rub flesh with chicken seasoning.
2. Place lemon slices in the bottom of a roasting pan and place chicken on top.
3. Stuff chicken cavity with thyme, rosemary, and lemon wedges.
4. Place 1 tbsp butter under the skin of each breast.
5. Insert an oven-safe probe thermometer into the breast but not touching the butter.
6. Bake in a 325°F oven until breast internal temperature reaches 165°F and thigh meat reaches 170°F.
7. Cover with foil and let rest 10 minutes; serve.

Variations

• Change the rosemary to 1 more handful of thyme if you want a softer herbal flavor with less piney sharpness.
• Replace the lemon wedges in the cavity with orange wedges for a rounder, slightly sweeter citrus note.
• Swap the butter under the skin for olive oil if you want a lighter finish; the skin will still brown, but the flavor will be less rich.
• Use a different poultry seasoning in place of the Country Roast Chicken Seasoning if you want to shift the profile toward garlic, pepper, or paprika without changing the method.

Tips for Success

• When you loosen the skin, work carefully so it stays mostly intact; that pocket helps hold the seasoning and butter against the meat.
• Keep the probe thermometer in the breast without touching the butter or bone, or the reading can be off.
• The lemon slices under the chicken should be in a single layer so the bird sits evenly in the roasting pan.
• Let the chicken rest the full 10 minutes under foil so the juices settle before carving.
• Check both the breast and thigh near the end of cooking; the recipe is done when the breast reaches 165°F and the thigh reaches 170°F.

Storage and Reheating

Store cooled chicken in an airtight container in the refrigerator for up to 4 days. For longer storage, remove the meat from the bones, pack it into a freezer-safe container or freezer bag, and freeze for up to 3 months.

Reheat carved chicken in a 325°F oven, covered with foil, for 10 to 15 minutes or until heated through. For smaller portions, use the microwave at medium power in short bursts so the breast meat does not dry out.

FAQ

Can you use dried herbs instead of rosemary and thyme sprigs?

Yes. Use smaller amounts since dried herbs are more concentrated, and add them inside the cavity with the lemon wedges.

Do you need a roasting pan for this recipe?

No. A large baking dish or oven-safe skillet works as long as it holds the chicken with some space around it.

Why put butter under the skin of each breast?

It helps keep the breast meat from drying out and adds richness directly where lean meat needs it most.

Can you make this ahead?

Yes. You can season the chicken, stuff the cavity, and refrigerate it for several hours before roasting. Let it sit at room temperature briefly while the oven heats so it roasts more evenly.