This Easy Herb & Lemon Stuffed Roasted Chicken is full of flavour with perfectly crisp, golden skin. Incredibly easy to make, this classic roasted chicken recipe is perfect for the holidays, yet simple enough to prepare for a workweek meal.
We roasted our first ever whole chicken only a few months ago. We were always so intimidated by the idea – it must take some serious finesse to get that skin perfectly golden and crispy, while making sure the chicken isn’t dry and overcooked.
Or so we thought, until my mother-in-law (Curt’s stepmom) prepared this chicken for us and I realized just how simple it was.
This delicious, crispy skinned, super moist chicken is surprisingly one of the easiest things to make. So easy, it’s become part of our weekly meal rotation, and here’s why:
- It’s quick and simple to prepare, even after a long day of work. “Fancy” Tuesday night dinner, anyone?
- It tastes AH-mazing! The lemon, rosemary, and thyme infuse the chicken with so much incredible flavour that you can even taste subtle hints of herby-citrusy goodness in the perfectly golden skin.
- There is always leftovers for lunches. And let’s be real, leftovers are life!
- Bone broth, a staple in our diet. We save all the bones and whip up a “bonus” batch of liquid gold!
Rather than picking up a rotisserie chicken from the grocery store—a chicken that’s been raised in unfavourable conditions, fed a poor diet, and pumped with hormones and antibiotics—you can instead prepare this roasted chicken with very little effort, using a chicken that has been raised happy and healthy, which in turn, is healthier for you, too.
Now, even though this Easy Herb & Lemon Stuffed Roasted Chicken is super simple to make, it’s still a true showstopper. This chicken would be the the perfect addition to your holiday table!
The preparation for this roasted chicken takes only a few minutes. I like to pat the chicken dry with some paper towel before placing it in the roasting dish over a bed of carrots, celery, and onion. Fresh herbs, lemon, and garlic are stuffed into the chicken, and after a generous seasoning of sea salt and pepper, it’s ready to go into a super hot oven.
While the chicken is being prepped, the oven gets preheated to 475⁰F. The initial blast of high heat will help to get the chicken juices flowing and the skin nice and crispy. And there’s no need for additional oil or a slathering or butter either, because a few basting sessions with the flavourful drippings is all you need to get that crispy chicken skin perfection we’re looking for.
Don’t let the intense, 475 degree heat scare you. I promise, you won’t overcook your precious bird. The temperature is reduced to 400⁰F immediately after the chicken is in the oven, and it’ll gently roast away until the juices run clear and the thickest part of the thigh reaches an internal temperature of 165⁰F.
Whether this Easy Herb & Lemon Stuffed Roasted Chicken makes an appearance during your upcoming holiday festivities or maintains a low-key presence on your weekly dinner table, the flavour and wow-factor will not disappoint.
Do you love a roasted chicken dinner as much as we do? What are your favourite side dishes to pair with it?
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Tina is successfully optimizing health and healing illness (and helping others do the same) with the help of her husband, Curt. Read Curt & Tina’s inspiring story, “From on our heels to On Our Heals”. Feel free to send them a message.