Half-Hour Herb-Roasted Chicken with Lemon and Garlic
A simple roasted chicken seasoned with fresh herbs, lemon, and garlic, perfect for a quick and flavorful dinner. This chicken recipe, ready in about 40 minutes, pairs whole chicken, olive oil, and fresh rosemary for a weeknight-friendly dinner. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 lbs whole chicken
- 3 tbsp olive oil
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 1 lemon, halved
- 6 garlic cloves, smashed
- 1 1/2 tsp salt
- 1 tsp black pepper
The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat your oven to 425°F. Rinse and pat dry the 3 lbs whole chicken, then place it breast side up in a roasting pan.
- Step 2: Rub 3 tbsp olive oil all over the chicken, then season generously with 1 1/2 tsp salt and 1 tsp black pepper, ensuring even coverage.
- Step 3: Stuff the cavity with 1 lemon halved and 6 smashed garlic cloves. Sprinkle 2 tbsp chopped rosemary and 2 tbsp chopped thyme evenly over the chicken.
- Step 4: Roast the chicken in the preheated oven for 30 minutes, or until the juices run clear when pierced and the skin is golden brown and crisp.
- Step 5: Let the chicken rest for 10 minutes before carving to allow juices to redistribute for moist meat.
