Herb-Rubbed Roast Chicken with Lemon

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A moist, golden-brown chicken roasted with fresh herbs and lemon, served with roasted root vegetables. This American-inspired chicken recipe, ready in about 100 minutes, pairs chicken, butter, thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 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 "Plan a meal with the AI" 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.

Prep: 25 min Cook: 75 min Serves 4 American cuisine 510 cal/serving

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Ingredients

1 whole, 4 lbs chicken
3 tbsp, softened butter
2 tbsp, fresh leaves thyme
2 tbsp, chopped rosemary
1, juiced lemon
1 tsp salt
1/2 tsp pepper
1/4 cup chicken broth

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Instructions

Step 1: Preheat oven to 375°F (190°C).
Step 2: In a small bowl, mix 3 tbsp softened butter, 2 tbsp fresh thyme, 2 tbsp chopped rosemary, 1 tbsp lemon juice, 1 tsp salt, and 1/2 tsp pepper.
Step 3: Pat the chicken dry with paper towels. Gently loosen the skin over the breast and thighs, then spread half the herb butter mixture under the skin.
Step 4: Rub the remaining butter mixture over the skin and season with salt and pepper.
Step 5: Place chicken in a roasting pan, pour 1/4 cup chicken broth into the pan, and roast for 1 hour 15 minutes until internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Step 6: Let rest for 10 minutes before carving.