Herb-Rubbed Roasted Chicken with Garlic and Lemon for Passover

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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 whole chicken rubbed with fresh herbs, garlic, and lemon, roasted to golden perfection — a classic centerpiece for a Passover meal. This Middle Eastern-inspired Passover recipe, ready in about 110 minutes, pairs whole chicken, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 95 min Serves 6 Middle Eastern cuisine 450 cal/serving

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Ingredients

1 (about 4 lbs) whole chicken
3 tbsp olive oil
6, minced garlic cloves
1 tbsp lemon zest
2 tbsp lemon juice
1 tbsp, chopped fresh rosemary
1 tbsp, chopped fresh thyme
2 tsp salt
1 tsp black pepper
1 large, quartered onion
1 cup water

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Instructions

Step 1: Preheat oven to 425°F. In a small bowl, combine 3 tbsp olive oil, 6 minced garlic cloves, 1 tbsp lemon zest, 2 tbsp lemon juice, 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 2 tsp salt, and 1 tsp black pepper to form a fragrant herb paste.
Step 2: Pat dry 1 whole chicken (about 4 lbs) with paper towels. Rub the herb paste all over the chicken’s skin and under the skin where possible for maximum flavor.
Step 3: Stuff the cavity of the chicken with 1 large quartered onion. Place the chicken breast-side up on a roasting rack inside a roasting pan. Pour 1 cup water into the pan to keep the environment moist.
Step 4: Roast chicken at 425°F for 20 minutes to develop a golden skin, then reduce oven temperature to 350°F and continue roasting for 1 hour and 15 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F.
Step 5: Remove chicken from oven and let rest for 15 minutes before carving. Serve alongside traditional Passover sides to complete your holiday feast.