There’s something undeniably comforting about the aroma of roast chicken wafting through the kitchen—especially when it's slathered with herbed butter, roasted with fresh rosemary, and finished with zesty lemon. This herb butter roast chicken with lemon and rosemary is an absolute showstopper, making it perfect not only for a cozy Sunday evening but also as a centerpiece for a more relaxed Thanksgiving dinner. If you’re looking for an alternative to turkey or planning a smaller holiday gathering, this juicy and aromatic spatchcocked bird might just be your new favorite.
This recipe brings together all the best parts of classic roast chicken dinner: crispy, golden-brown skin, tender meat infused with herbs, and a citrusy punch that cuts through the richness. Whether you're new to roast chicken recipes oven style or a seasoned home cook searching for the best roast chicken recipe, this one's got your back.
Herb Butter Roast Chicken with Lemon and Rosemary
Prep Time 25 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 25 minutes mins
Course Main Course
Cuisine American, European
Sharp kitchen shears or a chef’s knife For spatchcocking the chicken (removing the backbone). If you're unsure, many butchers will do it for you on request.
Roasting pan or large cast iron skillet A shallow roasting pan allows the skin to crisp up. A dutch oven is a great alternative if you prefer more contained cooking and juicier results (also great if you're browsing dutch oven recipes).
Meat Thermometer For perfectly cooked chicken, aim for an internal temp of 165°F (75°C) in the thickest part of the breast.
Mixing bowl and spatula To combine the herb butter.
Basting brush or clean hands To spread the butter mixture under and over the skin.
For the Herb Butter
- ½ cup 1 stick unsalted butter, softened
- 3 garlic cloves minced
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme
- 1 tablespoon finely chopped fresh parsley
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Chicken
- 1 whole chicken about 4-4.5 lbs, spatchcocked (backbone removed)
- 1 lemon sliced into thin rounds
- 4 sprigs fresh rosemary
- 1 large yellow onion cut into thick slices
- 3 carrots peeled and cut into large chunks
- 2 celery stalks chopped
- 1 head garlic halved horizontally
- 2 tablespoons olive oil
- Salt and pepper to taste
Preheat and Prepare
Start by preheating your oven to 425°F (220°C). While it heats up, prep your chicken. If it isn’t already, spatchcock the chicken by removing the backbone with kitchen shears, then flatten it by pressing down on the breastbone until it cracks.
Spatchcocking ensures even cooking and crispier skin, making it a favorite method for many spatchcock chicken oven recipes.
Make the Herb Butter
In a mixing bowl, combine the softened butter, garlic, rosemary, thyme, parsley, lemon zest, lemon juice, salt, and pepper. Mix until fully incorporated.
Season the Chicken
Gently loosen the skin over the chicken breast and thighs using your fingers, being careful not to tear it. Spread about ⅔ of the herb butter under the skin, then rub the rest over the entire outer surface of the chicken.
Place the lemon slices under the skin where possible or lay them over the top if that’s easier. This helps the citrus infuse directly into the meat.
Layer the Aromatics
In your roasting pan or dutch oven, arrange the onion slices, carrots, celery, and halved garlic. These not only add flavor but also act as a natural roasting rack, lifting the chicken so hot air can circulate underneath. Lay a few sprigs of rosemary on the veggies.
Roast
Place the buttered and seasoned chicken on top of the aromatics, skin side up. Drizzle with olive oil and give a final sprinkle of salt and pepper.
Roast for 50–60 minutes or until the internal temperature reaches 165°F in the thickest part of the breast and juices run clear. If using a dutch oven, keep the lid off to allow the skin to crisp.
Rest and Serve
Once done, let the chicken rest for at least 10 minutes before carving. This allows the juices to redistribute, ensuring every slice is juicy and tender.
Carve and serve alongside the roasted veggies or your favorite side dishes for a stunning chicken roast dinner.
Pairings
This herb butter roast chicken is versatile and pairs beautifully with both rustic and elegant sides. Here are a few pairing suggestions to elevate your meal:
- Mashed Potatoes or Garlic Herb Roasted Potatoes: Classic comfort and the perfect canvas for chicken drippings.
- Sautéed Green Beans with Almonds: Adds a bright, crunchy contrast to the richness of the chicken.
- Roasted Brussels Sprouts with Balsamic Glaze: Earthy, slightly sweet, and complements the herbal flavor of the chicken.
- Cranberry Orange Relish: A nod to Thanksgiving flavors that works surprisingly well with lemon and rosemary.
- Rustic Bread or Dinner Rolls: For sopping up those delicious pan juices.
- White Wine (Chardonnay or Sauvignon Blanc): These wines balance the herbs and citrus without overwhelming the dish.
FAQs
1. Can I use chicken breasts instead of a whole chicken?
Yes, but the experience will differ. This recipe was designed for a whole spatchcocked bird, but if you're looking for roast chicken breast recipes, simply follow the same herb butter method and reduce cook time to about 30–35 minutes. Bone-in, skin-on breasts work best for moisture and flavor.
2. What’s the benefit of spatchcocking the chicken?
Spatchcocking helps the chicken cook more evenly and quickly. It also exposes more skin for maximum crispiness—ideal if you’re aiming for that easy roast chicken with perfectly golden skin.
3. Can I use dried herbs instead of fresh?
Absolutely. Use one-third the amount if substituting dried herbs for fresh. So for 1 tablespoon of fresh rosemary, use 1 teaspoon dried. Keep in mind that fresh herbs offer a brighter flavor and a more aromatic result, especially in rosemary chicken dishes.
4. Is this recipe good for meal prep?
Yes, it’s great! The chicken keeps well for 3–4 days in the fridge and is delicious cold or reheated. It also makes an excellent base for sandwiches, salads, and even a next-day chicken pot roast if you simmer the leftovers with broth and vegetables.
5. Can I use this recipe for a holiday meal?
Definitely. This recipe is perfect for small holiday gatherings or anyone skipping the turkey this Thanksgiving. It’s flavorful, easy to carve, and visually impressive enough to be a main dish for any celebration.
