Easy lemon herb roast chicken

 In Chicken, Dinner/Supper, Gluten Free, Quick and Easy, Recipes

Subscribe

Get all our recipes sent to you for FREE!
Email address
First Name

One-pot lemon herb roast chicken and potatoes is so easy and delicious. Served with a simple side salad, it makes the very best family dinners.

Lemon herb roast chicken

Is there anything as wonderful as having a whole roasted chicken in the oven? Roast chicken is without-a-doubt my absolute favorite easy home-cooked comfort food because there are very few people who don’t love a juicy, roast chicken. This recipe for lemon herb roast chicken is the one I go back to time and time again because it is so easy, requires minimal prep and results in a chicken so flavorful, you will be licking your fingers, guaranteed.

Lemon herb roast chicken

Using a spatchcock (or butterflied) chicken makes it so much easier. Not only does the chicken roast in just more than half the time it roasts a whole chicken but carving is also made effortless. I also love that more of the skin is exposed resulting in crispy, gnarly, sticky bits of flavor.

How to spatchcock (butterfly) a whole chicken

It’s really much easier than you think BUT you can ask your butcher to spatchcock a chicken for you if you don’t feel like you’re up to the task.

Start by placing the chicken breast-side down on a large cutting board. Using sharp kitchen shears/scissors, cut down either side of the back-bone, removing it. Flip the chicken over so that the breast-side is up and push the chicken down to flatten it. That’s it. So easy!

Lemon herb roast chicken

Now we get to that marinade. I mean, what could go wrong when you combine lemon, garlic and herbs? Not much, right? I make a marinade/cook-in sauce kind of thing before rubbing it all over the chicken, making sure I get the flavoring into all the nooks and crannies. I also like to gently lift the breast skin and get some of the marinade under it, flavoring the chicken breast meat directly.

The rest of the marinade gets poured over the chicken as it is in the roasting dish before potatoes are added. Now, the potatoes are completely optional but I would seriously suggest you add them because there is just nothing better than potatoes roasting alongside a chicken. It absorbs some of the chicken juices and just becomes so good, I could an entire dish of them.

All-in-all, this one-pot lemon herb roast chicken with potatoes is one of our favorite family meals served with a simple side salad and I’m pretty sure it will become one of your favs too.

5 from 15 votes
Lemon herb roast chicken
Easy lemon herb roast chicken
Prep Time
10 mins
Cook Time
45 mins
Resting time
10 mins
Total Time
55 mins
 

One-pot lemon herb roast chicken and potatoes is so easy and delicious. Served with a simple side salad, it makes the very best family dinners.

Course: Dinner, Easy Dinner, Roast chicken
Cuisine: Dinner
Keyword: easy roast chicken, lemon chicken, roast chicken
Calories: 458 kcal
Author: Alida Ryder
Ingredients
For the marinade
  • ¼ cup olive oil
  • ½ cup lemon juice
  • 1 tbsp fresh thyme leaves
  • 2 tbsp fresh parsley finely chopped
  • 1 tsp dried oregano
  • 2 tsp fresh rosemary finely chopped
  • ½-1 tsp chilli/red pepper flakes
  • 4 garlic cloves crushed
  • 1 tsp salt
  • 1 tsp pepper
For the chicken
  • 1.5 kg spatchcock/butterflied chicken
  • 1-2 tsp salt
  • 4 cups potatoes cut into chunks
Instructions
  1. Pre-heat the oven to 200ºC/390ºF.  

  2. To spatchcock the chicken, start by placing the chicken breast-side down on a large cutting board. Using sharp kitchen shears/scissors, cut down either side of the back-bone, removing it. Flip the chicken over so that the breast-side is up and push the chicken down to flatten it.

  3. Combine all the marinade ingredients and mix well. 

  4. Place the chicken in a roasting dish and season with salt, then spoon over half of the marinade. Make sure to rub the marinade all over the chicken. Lift the breast skin and spoon some of the marinade onto the breast meat. 

  5. Place the chicken breast-side up and pour over the remaining marinade. Add potatoes to the roasting dish. Season the potatoes with salt and pepper and place in the oven. 

  6. Allow to roast for 45 minutes-1 hour or until the chicken is cooked. I like to spoon the juices over the chicken every 20 minutes or so to aid in the browning of the chicken. 

  7. Remove from the oven and allow to rest for 10 minutes before carving and serving. 

Nutrition Facts
Easy lemon herb roast chicken
Amount Per Serving
Calories 458 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 7g 35%
Cholesterol 100mg 33%
Sodium 886mg 37%
Potassium 873mg 25%
Total Carbohydrates 20g 7%
Dietary Fiber 3g 12%
Protein 28g 56%
Vitamin A 8%
Vitamin C 36.5%
Calcium 6.9%
Iron 34.4%
* Percent Daily Values are based on a 2000 calorie diet.

Side dishes for roast chicken

Roast potatoes with herbed salt

Roast potatoes with herbed salt

Easy creamed spinach

Easy creamed spinach

Cheesy vegetable bake

Cheesy vegetable bake

Previous Post
Next Post
Recommended Posts
Showing 23 comments
  • Nicki
    Reply

    Delicious! I added green beans for the last 20 mins of cooking and my family loved it.

  • Abi
    Reply

    Best chicken recipe I’ve ever tried. Delicious every time.

  • Zoe Beech
    Reply

    It really was the BEST roast chicken I’ve ever made! Even better than Jamie’s! My new go-to

    • Alida Ryder
      Reply

      Oh yay! So glad you loved it Zoe and such high praise. 🙂

  • Chris
    Reply

    Such a fantastic recipe. Tastiest chicken I’ve had in a long time.

  • Catrina
    Reply

    The chicken is awesome but those potatoes cooked in the chicken juices are honestly addictive. I ate almost all of them!

  • Barbara
    Reply

    Best roast chicken recipe!

  • Sam
    Reply

    I made this for dinner and it was spectacular. All our guests said that this is the best roast chicken recipe they’ve ever tasted. Thanks for a fool-proof recipe.

  • Katrina
    Reply

    Doubled this recipe because we love having leftover chicken but both chickens were eaten for dinner. So so delicious.

    • Alida Ryder
      Reply

      Hahaha, I love that! So glad you liked this recipe!

  • Jo-Anne
    Reply

    This chicken recipe was fantastic. The chicke was succulent and the potatoes were the best we’ve ever had.

    • Alida Ryder
      Reply

      Wow! I’m so happy to hear that Jo-Anne!

  • Reply

    Love the lemon herb marinade Alida! Looks so juicy! Perfect Sunday dinner.

    • Alida Ryder
      Reply

      Thanks Mary Ann! It’s a goodie. And yes, SO perfect for Sunday dinner.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Subscribe

Get all our recipes sent to you for FREE!
Email address
First Name
Easy lemon-garlic lamb chopsPumpkin & Goat’s cheese muffins