Tablet-Controlled Citrus Herb Roasted Chicken

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

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 citrus, perfectly managed for even cooking. This chicken recipe, ready in about 90 minutes, pairs whole chicken, olive oil, lemon 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: 20 min Cook: 70 min Serves 6 International cuisine 320 cal/serving

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Ingredients

4 lbs whole chicken
3 tbsp olive oil
1 large lemon
2 tbsp, chopped fresh rosemary
2 tbsp, chopped fresh thyme
4, minced garlic cloves
1 1/2 tsp kosher salt
1 tsp black pepper
1/2 cup chicken broth

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Instructions

Step 1: Preheat your oven to 425°F. Zest and juice the 1 large lemon, then combine the zest, juice, 3 tbsp olive oil, 4 minced garlic cloves, 2 tbsp chopped rosemary, 2 tbsp chopped thyme, 1 1/2 tsp kosher salt, and 1 tsp black pepper in a bowl to make a marinade.
Step 2: Pat the 4 lbs whole chicken dry with paper towels and rub the marinade all over the skin and inside the cavity; let it sit for 15 minutes at room temperature.
Step 3: Place the chicken breast-side up in a roasting pan and pour 1/2 cup chicken broth into the pan, then roast for 20 minutes.
Step 4: Reduce heat to 375°F and continue roasting for 45 minutes to 1 hour until the internal temperature reaches 165°F, basting occasionally with pan juices to keep the skin crisp and flavorful.
Step 5: Remove the chicken and let it rest for 10 minutes before carving to allow juices to redistribute.