Herb and Lemon Roast Chicken


I want to call this my world famous roast chicken but it’s really more like famous in our family but really quite amazing roast chicken. I started cooking this in bulk for my roommates in college and the recipe has grown into something prettyyy special! I stuff under the skin with olive oil sautéed rosemary, thyme and sage. I put halved lemons inside and cover the whole thing with a healthy amount of kosher salt, coarse ground pepper, olive oil and sliced lemons. I’ve been making it for my daughter since she started solids by serving it puréed, then in small chunks, and now in full on pieces and she loves it! It’s such a lovely fall dish and looks much more impressive than the time it takes to make. Bon appétit!



  • 4 tablespoons minced fresh rosemary; several sprigs kept whole

  • 3 tablespoons chopped fresh safe

  • 2 tablespoons chopped fresh thyme

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 3 garlic cloves, minced

  • 1 whole roasting chicken (5 to 6 pounds)

  • 10 small red and purple potatoes, halved

  • 6 medium carrots, halved lengthwise and cut into 2-inch pieces

  • 2 medium onions, quartered

  • Olive oil

  • Three lemons


  1. In a small saucepan, heat the olive oil on medium hear; stir in the herbs and garlic. Spoon the mixture under the chicken skin and place two halves of a lemon inside the cavity.

  2. Place the potatoes, carrots and onions around chicken. Drizzle remaining olive oil mixture over vegetables.

  3. Bake at 350° for 1-1/2 hours. Baste with cooking juices; bake 30-60 minutes longer, basting occasionally, until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.)

  4. Let stand 10-15 minutes, tented with foil if necessary, before carving. Serve with vegetables.