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Lemon Butter Roasted Chicken Recipe

Say hello to the one and only roast chicken recipe you'll ever need: lemon butter roasted chicken! Slathered with a bright, earthy herbal butter and roasted until the skin is golden and crispy while the meat stays tender and juicy. It's a foolproof and simple dinner that fills the house with a nostalgic aroma that conjures the whole family to the dinner table.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings: 4 servings
Calories: 395 kcal
Course: Dinner
Cuisine: North American

Ingredients

  • 3 3 lb whole chicken
  • 1 1 lemon
  • 2 2 medium carrots chopped
  • 2 2 large shallots quartered
  • 1 1 medium apple cored and cut into 8 pieces
  • A few stems of thyme, oregano, and rosemary
Lemon Herb Butter
  • ¼ ¼ cup softened butter
  • 2 2 teaspoons fresh thyme leaves chopped
  • 2 2 teaspoons fresh oregano leaves chopped
  • 1 1 teaspoon rosemary chopped
  • 1 1 teaspoon sea salt
  • ½ ½ teaspoon black pepper
  • 2 2 cloves garlic very finely minced
  • Zest from 1 lemon

Instructions

    Cup of Yum
  1. Preheat your oven to 425 degrees Fahrenheit. Mix all the lemon herb butter ingredients together in a small bowl. Use the zest from the lemon you'll use with the chicken. (You only need one lemon)
  2. Cut the lemon in half and remove as many seeds as possible. Place the carrots, shallots, apple, and herbs in the bottom of a baking pan.
  3. Dry the chicken with paper towels and then spread half the butter under the skin of the breasts. Using your hands, make small pockets between the flesh and the skin near the cavity side of the chicken. Stuff some butter into the pockets then use your hands to push it up over the whole breasts. Try to stuff some more butter under the skin around the legs. Be careful not to break the skin. Use half the butter under the skin and rub the remaining butter over the skin.
  4. Place the butter-rubbed chicken on top of the veggies in the pan. Squeeze the lemon juice over the top then nestle the lemon halves beside the chicken. Roast the chicken for 45 minutes then turn the oven down to 350 degrees Fahrenheit and roast for another 45 minutes.
  5. Remove the chicken from the oven and place it on a serving platter. Spoon the veggies out of the pan and place them beside the chicken. Discard the lemon and herbs. Pour the remaining juices into a bowl and serve beside the chicken.

Nutrition Information

Serving 1 serving = ¼ of the recipe Calories 395kcal (20%) Carbohydrates 15g (5%) Protein 22g (44%) Fat 28g (43%) Saturated Fat 12g (60%) Polyunsaturated Fat 4g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 112mg (37%) Sodium 783mg (33%) Potassium 463mg (13%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 5700IU (114%) Vitamin C 23mg (26%) Calcium 64mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 395

% Daily Value*

Serving 1 serving = ¼ of the recipe
Calories 395kcal 20%
Carbohydrates 15g 5%
Protein 22g 44%
Fat 28g 43%
Saturated Fat 12g 60%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 10g 50%
Trans Fat 1g 50%
Cholesterol 112mg 37%
Sodium 783mg 33%
Potassium 463mg 10%
Fiber 4g 16%
Sugar 8g 16%
Vitamin A 5700IU 114%
Vitamin C 23mg 26%
Calcium 64mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.