Slow-Roasted Lemon Herb Chicken with Garlic Butter Sauce

By AislePrompt Editorial · ·

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Tender chicken slowly roasted with zesty lemon and fresh herbs, finished with a luscious garlic butter sauce that enhances every succulent bite. This Mediterranean Super Bowl recipe, ready in about 180 minutes, pairs whole chicken, lemon, and fresh rosemary for a weeknight-friendly dinner. Each serving lands at about 350 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 "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.

Prep: 15 min Cook: 165 min Serves 6 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 300°F. Pat dry 4 lbs whole chicken inside and out, then season generously with 1 1/2 tsp salt and 1 tsp freshly ground black pepper.
  2. Step 2: In a small bowl, combine 4 tbsp softened unsalted butter, 6 minced garlic cloves, 2 tbsp chopped fresh rosemary, and 2 tbsp chopped fresh thyme.
  3. Step 3: Gently loosen the skin from the chicken breast and thighs, then spread half of the garlic herb butter mixture under the skin, evenly distributing.
  4. Step 4: Stuff the cavity with 1 large halved lemon and drizzle 2 tbsp olive oil over the skin.
  5. Step 5: Place chicken breast side up on a roasting pan and roast slowly for 2 1/2 to 3 hours until internal temperature reaches 165°F and juices run clear.
  6. Step 6: Halfway through roasting, baste chicken with pan juices and spread remaining garlic butter over the skin.
  7. Step 7: Let rest 15 minutes before carving, spooning garlic butter sauce from the pan over the sliced chicken for rich flavor.

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