Crispy Lemon Herb Roasted Chicken

by Pamela

Lemon Herb Roasted Chicken

Crispy Lemon Herb Roasted Chicken

Yep, it’s true…  There, I said it.  Don’t they say that admitting you have a problem is half the battle?  Most of the time I’m okay with that problem.  One of the benefits of my laziness is that I come up with ways to do things that make my life easier.  Of course, this little foible of mine wreaks havoc on my life when I’ve put off too many things and they all pile up on one day.  C’ est la vie!

It’s been getting steadily warmer around here, and the last place I want to be is in the kitchen.  I’m guessing more than a few of you are feeling the same way.  While going out to eat would be even easier, eating out tonight does not get dinner on the table tomorrow night.  So this roasted chicken kills two birds with one stone.  Yes, the irony of this statement is not lost on me.  The only thing that would be even more perfect about that statement would be if this recipe was about two brick roasted chickens…but that is waaaay tooooo much work  for me to deal with in this heat.

If I haven’t said it before, Craig is a big whiner.  He tends to whine about so much stuff, that I really don’t pay much attention to him anymore.  This does cause a few problems when he mixes in regular conversation or questions into his whining.  That’s when I get busted for not listening to him. Meh…I still think I’m better off because he doesn’t mix the two very often.

So when he sees the whole chicken in the refrigerator he usually starts bitching about having roasted chicken for dinner.  I truly believe his bitching stems from the fact that he just doesn’t understand how something that is so easily put together and doesn’t require me standing over hot burners can taste so good.  Because he gobbles this up and usually goes back for more.   He’s from the school of thought that says if you don’t put your blood sweat and tears into it, it can’t possibly be correct/good. -Whatever!

Words of Wisdom

Roasted chicken is one of those dishes that men go crazy over…but they usually won’t admit it because it doesn’t sound sexy enough.  I think roasted chicken is one of the sexiest dishes you can make.  You can make it have any number of flavors, depending on the herbs and seasonings that you use, it does not require you to be Julia Childs to make it taste good, it does not require a list of exotic ingredients that will break the bank to buy and you won’t lose your mind trying to find at 10 different stores.  And last but not least…because this is such a simple dish…it allows you to be relaxed and confident (which most men find to be a great trait in a women).  And because you will have leftovers…to make something different the following night for dinner…it leaves lots of time for __________.  Insert your own activity here.


  • 1 4-5 Pound Chicken
  • 2 1/2 Tablespoons Herbs de Provence
  • 5 Garlic Cloves (minced)
  • 1 Bunch Parsley Stems (optional)
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Ground Black Pepper
  • 1 Lemon Sliced (1/8″ thickness)
  • 2 Tablespoons Olive Oil
  • 3 Medium Onions (quartered)
  • 3 Carrots Cut in Large Pieces


Preheat Oven to 400 degrees Farenheit.

Mix herbs de provence, minced garlic, salt and pepper in a small bowl and set aside.

In a shallow roasting pan (a 9 x 13 sided pan works great) add 2 of the quartered onions, the carrots and end pieces from sliced lemon.

Remove the neck and giblets from inside the chicken. (You can throw these away or lightly boil them as a treat for your favorite pooch.)  Then place chicken in roasting pan, on top of onions and carrots.  I put the chicken in breast side down.  While this doesn’t make for the “picture perfect” roasted chicken, it does keep the breast meat from drying out.  (The picture above is what the chicken will look like when it is cooked breast side down.)

Take a third of the herb and garlic mixture and thoroughly rub the inside cavity of the chicken with the mixture.  Using your fingers, loosen the skin and spread the herb and garlic mixture over the meat of the thighs, drumsticks, and breast.  Then insert lemon slices under the skin so that they are also touching the meat of the thighs, drumsticks, and breast.  (You will not get all of the lemon slices to fit.)

Take remaining lemon slices and insert into chicken cavity.  Also put remaining onion quarters into cavity (if they don’t all fit, put the remaining onions in the roasting pan).  Insert parsley stems into cavity.

Rub exposed chicken skin with olive oil.

Put chicken into oven and roast.  A 4 pound chicken should be done in 60 minutes.  If your bird is larger than that, add 8 minutes of baking time for each additional pound.  The chicken is done when the thickest part of the thigh releases clear juices when pricked deeply with a fork or registers 170 – 175 degrees on an instant read thermometer.  (If you are not familiar with roasting chicken, I highly recommend you buy an instant read thermometer.  They are really inexpensive and can save you from undercooked chicken – which is not good for you.)

For a sauce to put over rice or pasta with the chicken, remove the chicken from the pan.  Discard the vegetables.  Skim off fat from pan juices.  Put pan over burners (if you are using a glass baking dish, pour the juices into a saucepan) and medium high heat and reduce pan juices by half.


rebecca subbiah August 30, 2009 at 10:35 am

oh i love this chicken and the concept of your site rocks

Pamela August 30, 2009 at 11:26 am

Thank you! Let me know if you have any variations on this recipe.

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