Island Grove Herb-Roasted Chicken with Garlic and Lemon

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

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 herbs and bright lemon flavors, inspired by the natural beauty of Island Grove Regional Park. This American-inspired 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 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: 75 min Serves 6 American cuisine 450 cal/serving

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Ingredients

1 (4 lbs) whole chicken
2 tbsp chopped fresh rosemary
2 tbsp chopped fresh thyme
6 cloves minced garlic cloves
1 large, zested and juiced lemon
4 tbsp olive oil
2 tsp salt
1 tsp black pepper
1/2 cup white wine

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Instructions

Step 1: Preheat oven to 425°F (220°C). In a small bowl, mix 4 tbsp olive oil, 6 minced garlic cloves, 2 tbsp chopped rosemary, 2 tbsp chopped thyme, zest and juice of 1 large lemon, 2 tsp salt, and 1 tsp black pepper.
Step 2: Pat the 4-lb whole chicken dry with paper towels. Rub the herb and lemon mixture all over the chicken, including under the skin and inside the cavity.
Step 3: Place the chicken breast-side up in a roasting pan. Pour 1/2 cup white wine into the pan to add moisture.
Step 4: Roast the chicken for 1 hour 15 minutes, basting every 20 minutes with pan juices, until the internal temperature reaches 165°F (74°C) and the skin is golden and crisp.
Step 5: Remove from oven and let rest for 10 minutes before carving. Serve with pan juices spooned over the top.