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Chicken roast is garnished with lemon slices and sage herb on a platter.

Lemon Herb Chicken Roast for Sunday

Print Recipe
This is easy chicken roast with butter, lemon, and herbs. It creates a moist and succulent roasted chicken. A perfect Sunday dinner!
Course Main Course
Cuisine Western
Diet Gluten Free
Keyword chicken roast, sunday dinner
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people
Author Holly Ford

Ingredients

  • 1 whole chicken
  • 1/2 stick butter cut into 8 peices
  • 1/2 teaspoon salt
  • 1 garlic clove finely minced
  • 2 lemons zest and juice 1 lemon, the other cut into wedges
  • 1/2 teaspoon kosher salt
  • a few sprigs of sage
  • a few sprigs of thyme
  • 1-2 onion halved or quartered
  • 1 head of garlic loosened
  • 2 tablespoon olive oil
  • kosher salt
  • freshly cracked pepper
  • paprika

Instructions

  • Preheat the oven to 425ºF
  • Loosen the skin of chicken above the breast area.
  • Sprinkle 1/2 tsp salt, lemon zest, and garlic over the butter pieces and insert to chicken under the skin evenly distributing above breast and thigh area, if you can. Insert 2-4 sprigs of each herb in the same manner.
  • sprinkle salt and pepper inside chicken cavity and stuff with onion, garlic, herbs, and lemon wedges. Truss the legs if you wish.
  • Place chicken in the roasting pan. Drizzle olive oil to chicken and rub evenly all over. Sprinkle generous amount of salt, then pepper and paprika.
  • Place the pan to the hot oven. If your oven is convection, reduce the heat to 400ºF and roast for 30 minutes. Pour the reserved lemon juice over chicken and continue to roast on 350ºF for another 20-25 minutes.
  • Let the chicken rest for 15 minutes before you carve.