Weekly Roasted Herb Chicken with Garlic and Lemon

By AislePrompt Editorial · ·

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.

A simple roasted chicken infused with fresh herbs, garlic, and zesty lemon, perfect for a weekly meal prep. This Mediterranean-inspired meal-prep 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 400 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 Mediterranean cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Rinse the 4 lbs whole chicken and pat dry with paper towels.
  2. Step 2: In a small bowl, mix 3 tbsp olive oil, 2 tbsp chopped rosemary, 2 tbsp chopped thyme, 6 minced garlic cloves, 1 tbsp salt, and 1 tsp black pepper until combined.
  3. Step 3: Rub the herb and garlic mixture all over the chicken, including under the skin, and place lemon slices inside the cavity and on top of the chicken.
  4. Step 4: Place the chicken in a roasting pan and roast for 1 hour and 15 minutes, basting every 20 minutes with pan juices, until the internal temperature reaches 165°F and the skin is golden and crispy.
  5. Step 5: Remove from oven and let rest for 15 minutes before carving to allow the juices to redistribute.

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