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Main dish · French

Lemon and Fresh Herb Roast Chicken

The roast chicken you dream about: crisp skin, juicy meat, the kind of dish that smells wonderful the moment you open the oven.

By The Occasional Chef kitchen Jan 12, 2026 Updated Oct 19, 2026 · How we write times Add to meal plan Add to shopping list
Golden roast chicken with fresh herbs and lemon

Method

Sauce split, roast going wrong? Kitchen SOS tells you why and how to save it (Pro plan).

  1. Take the chicken out of the fridge 30 minutes before cooking. A cold chicken going into a hot oven makes the meat seize up.
  2. Preheat the oven to 400°F (200°C), convection, with the rack in the lower position.
  3. Zest the lemon, then cut it into quarters. Crush two garlic cloves with the flat of the knife.
  4. In a bowl, mix the softened butter with the lemon zest, thyme leaves, paprika, salt, and pepper.
  5. Gently slide your fingers under the skin of the chicken (breast side) to loosen it without tearing, then spread two thirds of the herb butter directly on the meat.
  6. Rub the outside of the chicken with the rest of the butter and the olive oil.
  7. Stuff the cavity with the lemon quarters, the crushed garlic, the rosemary, and the remaining thyme.
  8. Cut the potatoes into 1 1/2 inch (4 cm) pieces, salt them, and put them in a baking dish. Set the chicken on top, breast up.
  9. Roast 75 minutes. After 45 minutes, baste the chicken with the pan juices and turn the potatoes.
  10. Check doneness by piercing the thigh: the juices should run clear, with no trace of pink. Let rest 10 minutes before carving. That is when the juices redistribute.
Cook's tip

For even crispier skin, pat the chicken dry with paper towels before buttering it, and let it rest uncovered in the fridge for 2 to 3 hours after applying the butter.

Nutrition

Estimate per serving.

480Calories
38 gProtein
22 gCarbs
26 gFat

Quick answers

How long does it take?

Plan on 90 minutes in total: 15 minutes of prep and 75 minutes of cooking.

How many people does this recipe serve?

It serves 4. Ingredient amounts scale with the number of servings.

Any tip to get it right?

For even crispier skin, pat the chicken dry with paper towels before buttering it, and let it rest uncovered in the fridge for 2 to 3 hours after applying the butter.

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