Roasting a chicken might seem intimidating, but with these clear and easy-to-follow instructions, you’ll be able to create a restaurant-quality Lemon Herb Roast Chicken in your own kitchen. Follow each step carefully for the best results.

1. Preheat Your Oven and Prepare the Chicken: Begin by preheating your oven to 400°F (200°C). While the oven is heating, prepare your chicken. Remove the chicken from its packaging and take out any giblets or neck that may be inside the cavity. Pat the chicken thoroughly dry, both inside and out, with paper towels. This is a crucial step for achieving crispy skin. Drying the skin removes excess moisture, allowing it to brown and crisp up beautifully in the oven.
2. Prepare the Lemon Herb Rub: In a small bowl, combine the zest of one lemon, the juice of one lemon, minced garlic, chopped fresh rosemary, thyme, and parsley. Add olive oil, melted butter, salt, and freshly ground black pepper. Mix everything together thoroughly until you have a fragrant and vibrant herb rub. This rub is the flavor powerhouse of the recipe, infusing the chicken with bright, herbaceous, and savory notes.
3. Stuff the Chicken Cavity: Take one lemon and cut it in half. Place both lemon halves inside the cavity of the chicken. This will infuse the chicken from the inside with a subtle lemon aroma as it roasts. You can also add a few sprigs of fresh rosemary and thyme inside the cavity for extra flavor if desired.
4. Apply the Lemon Herb Rub: Using your hands, generously rub the lemon herb mixture all over the outside of the chicken, ensuring you coat every part of the skin. Lift the skin of the chicken breast gently and try to rub some of the herb mixture underneath the skin as well. This will directly flavor the breast meat and keep it even more moist. Massage the rub into the chicken for a minute or two to ensure it’s well distributed.
5. Truss the Chicken (Optional but Recommended): Trussing the chicken, which involves tying the legs together with kitchen twine, helps the chicken cook more evenly and gives it a more compact and attractive shape. If you’re not comfortable trussing, you can simply tuck the wing tips under the body of the chicken to prevent them from burning.
6. Roast the Chicken: Place the prepared chicken in a roasting pan. If you have a roasting rack, use it to elevate the chicken slightly above the bottom of the pan, which promotes better air circulation and crispier skin. If you don’t have a rack, don’t worry, the chicken will still roast beautifully directly in the pan. Pour white wine into the bottom of the roasting pan (optional, but adds moisture and flavor to the pan juices).
7. Roasting Time and Temperature: Roast the chicken in the preheated oven at 400°F (200°C) for approximately 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, avoiding the bone. The exact roasting time will depend on the size of your chicken and your oven. A meat thermometer is the most reliable way to ensure doneness.
8. Basting for Extra Moisture (Optional): For extra moistness and even browning, you can baste the chicken with the pan juices every 20-30 minutes during the roasting process. This helps to keep the skin moist and encourages even color development.
9. Resting Time is Crucial: Once the chicken is cooked through and reaches the correct internal temperature, remove it from the oven and let it rest for at least 10-15 minutes before carving. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken. Tent the chicken loosely with foil during the resting period to keep it warm.
10. Carve and Serve: After resting, carve the chicken and serve immediately. Spoon the delicious pan juices over the chicken for added flavor and moisture. Garnish with fresh lemon wedges and extra fresh herbs for a beautiful presentation.