Homemade Lemon and Herb Whole Chicken

Boyfriend Roast Chicken

Whoever said the path to a man’s heart is his stomach was wise. This is a recipe you don’t have to babysit, making it a great meal to make when you’re trying so spend time with your significant other, but still trying to impress them with a fantastic tasting dinner.

If you know you’re going to roast a chicken, buy fresh herbs when you buy the chicken. Fresh herbs don’t keep for very long, so it’s good to buy them right before you need them. You can always use the leftovers in a salad or soup.


– 1 Roast Chicken, 3-31/2 lbs
– Salt and Pepper To Taste
– 1 Yellow Onion, Cut In Half
– ½ Carrot
– ½ Stalk Celery
– ½ Lemon
– 2 Cloves Garlic, Smashed
– 2 Sprigs each Fresh Rosemary, Thyme, and Oregano
– 1 Tbsp Olive Oil
– 1 Tbsp Melted Butter


1. Preheat oven to 350 degrees. Rinse the chicken and pat dry. Lightly season the inside of the chicken with salt and pepper. Put half the onion, carrot, celery, lemon, garlic, and fresh herbs inside the chicken. Tie the legs together with twine. Slice the remaining onion and put it in a roasting pan sprayed with cooking spray. Put the chicken on this bed of onions.

2. In small bowl, combine the olive oil and melted butter. using a basting brush, brush every inch of the chicken with the olive oil-butter mixture. Season the entire chicken with salt (or garlic salt) and pepper and bake on the middle oven rack for 1 hour and 15 minutes.

3. Turn up the oven temperature to 375 degrees and cook for another 30-45 minute. If the top still isn’t crispy, put the chicken under the broiler for a few minutes to completely brown it. You will know the chicken is done when you pull at the leg and it feels ready to come off and the juices run clear (not pink) when you pierce the skin with a knife.

4. Remove the chicken from the oven and cover it with foil in a loose tent shape. Let it sit for about 20 minutes so that the juices can settle into the meat.

This recipe was originally featured in The Skinnygirl Dish.