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Crispy Lemon Herb Roasted Spring Chicken

lemon herb roasted spring chicken - featured image
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A simple and flavorful roasted spring chicken with crispy skin, infused with fresh lemon and herbs. Perfect for casual dinners or special occasions, this recipe is easy to prepare and delivers juicy, aromatic results.

Ingredients

Scale
  • 1 whole spring chicken (3–4 lbs / 1.4–1.8 kg), preferably organic or free-range
  • 1 large lemon, zested and juiced, plus a few slices for roasting
  • 4 sprigs fresh thyme
  • 2–3 sprigs fresh rosemary
  • A handful fresh parsley, chopped
  • 4 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Optional: pinch of smoked paprika or chili flakes

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Remove any giblets from the cavity and pat the chicken dry with paper towels. For extra crispy skin, let it sit uncovered in the fridge for 30 minutes if time allows.
  3. In a mixing bowl, combine olive oil, lemon zest, lemon juice, minced garlic, chopped parsley, finely chopped thyme and rosemary, salt, pepper, and optional smoked paprika. Stir well.
  4. Gently loosen the skin over the breasts and thighs without tearing it. Spread about two-thirds of the herb mixture under the skin evenly.
  5. Rub the remaining herb mixture all over the outside of the chicken. Place lemon slices inside the cavity and a few under the skin if possible.
  6. Truss the chicken legs together with kitchen twine if desired to ensure even cooking.
  7. Place the chicken breast-side up on a rack in a roasting pan or oven-safe skillet.
  8. Roast for 45-55 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh. Check halfway through and tent with foil if the skin browns too quickly.
  9. Remove the chicken from the oven and let it rest covered loosely with foil for 10-15 minutes to allow juices to redistribute.
  10. Carve and serve with your favorite sides.

Notes

Pat the chicken skin very dry before seasoning to ensure crispiness. Use a meat thermometer to avoid overcooking. Let the chicken rest after roasting for juicy meat. Trussing helps even cooking. Tent with foil if skin browns too fast. For a convection oven, roast at 400°F (205°C) and reduce cooking time by about 10 minutes.

Nutrition

Keywords: lemon herb chicken, roasted chicken, spring chicken, crispy skin, easy dinner, gluten-free, fresh herbs

Find it online: https://lunafeast.com/crispy-lemon-herb-roasted-spring-chicken-5-easy-steps-for-perfect-flavor/