1. Prepare the Marinade
- Mix the Marinade:
- In a medium bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, chopped rosemary, chopped thyme, chopped parsley, paprika, salt, and black pepper until well combined.
- Marinate the Chicken:
- Pat the chicken dry with paper towels. Place the chicken in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure to coat it evenly. Seal the bag or cover the dish, and refrigerate for at least 1 hour, preferably overnight for the best flavor.
2. Prepare the Chicken for Roasting
- Preheat the Oven:
- Preheat your oven to 425°F (220°C). Place a roasting rack inside a large roasting pan.
- Stuff the Chicken:
- Remove the chicken from the marinade and let any excess drip off. Stuff the cavity of the chicken with the quartered lemon, fresh rosemary sprigs, fresh thyme sprigs, and halved garlic head. This will infuse the chicken with more flavor as it roasts.
- Truss the Chicken:
- If desired, tie the legs of the chicken together with kitchen twine to help it cook more evenly and maintain its shape.
- Season and Arrange:
- Place the chicken breast-side up on the roasting rack. Season the outside of the chicken with extra salt and pepper. Arrange the quartered onion around the chicken in the roasting pan. If using, pour the chicken broth or white wine into the bottom of the pan to keep the chicken moist during roasting.
3. Roast the Chicken
- Roast the Chicken:
- Place the roasting pan in the preheated oven. Roast the chicken at 425°F (220°C) for the first 15 minutes to help the skin crisp up.
- Lower the Temperature:
- After 15 minutes, reduce the oven temperature to 375°F (190°C). Continue roasting the chicken for an additional 1 to 1 1/2 hours, or until the internal temperature of the thickest part of the thigh reaches 165°F (75°C). Baste the chicken with the pan juices every 20 minutes to keep it moist and flavorful.
- Check for Doneness:
- To check if the chicken is done, insert an instant-read thermometer into the thickest part of the thigh without touching the bone. The chicken is done when it reaches an internal temperature of 165°F (75°C). The skin should be golden brown and crispy.
4. Rest and Serve
- Rest the Chicken:
- Remove the chicken from the oven and transfer it to a cutting board. Let it rest for 10-15 minutes before carving. Resting allows the juices to redistribute throughout the meat, ensuring a juicy chicken.
- Carve the Chicken:
- Carve the chicken by removing the legs, thighs, wings, and breast meat. Serve the chicken pieces on a platter with the roasted onions and any additional herbs for garnish.
- Serve:
- Serve the roasted lemon and herb chicken with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh green salad.
Tips for Success
- Marinate Overnight: For the best flavor, marinate the chicken overnight. This allows the lemon and herbs to penetrate deeply into the meat.
- Baste Frequently: Basting the chicken with the pan juices ensures that it stays moist and develops a beautiful, golden-brown skin.
- Rest Before Carving: Letting the chicken rest before carving is crucial for juicy meat. Don’t skip this step!
Oven-Baked Roasted Lemon and Herb Chicken is a timeless dish that’s full of flavor and easy to prepare. The combination of lemon and fresh herbs creates a bright and aromatic profile that pairs perfectly with the tender, juicy chicken. This dish is sure to become a family favorite!