Herb-Rubbed Roasted Chicken with Garlic and Lemon

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

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.

Juicy roasted chicken infused with fresh garlic, lemon, and aromatic herbs, perfect for a comforting dinner. This chicken recipe, ready in about 90 minutes, pairs whole chicken, fresh rosemary, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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: 15 min Cook: 75 min Serves 6 International cuisine 320 cal/serving

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Ingredients

4 lbs whole chicken
2 tbsp, chopped fresh rosemary
2 tbsp, chopped fresh thyme
6, minced garlic cloves
1, zested and juiced lemon
3 tbsp olive oil
2 tsp salt
1 tsp, freshly ground black pepper

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Instructions

Step 1: Preheat the oven to 425°F. Pat the 4 lbs whole chicken dry with paper towels to ensure crisp skin.
Step 2: In a small bowl, combine 2 tbsp chopped fresh rosemary, 2 tbsp chopped fresh thyme, 6 minced garlic cloves, zest and juice of 1 lemon, 3 tbsp olive oil, 2 tsp salt, and 1 tsp freshly ground black pepper to create an herb paste.
Step 3: Rub the herb paste evenly all over the chicken, including under the skin and inside the cavity.
Step 4: Place the chicken breast-side up on a roasting rack in a baking pan and roast in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F and the juices run clear.
Step 5: Let the chicken rest for 10 minutes before carving to allow juices to redistribute for moist meat.