| Level: | Easy |
| Total: | 1 hr |
| Active: | 15 min |
| Yield: | 2 to 4 servings |
Ingredients
- 4 teaspoons lemon zest, from 3 large lemons
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon chopped fresh rosemary leaves
- 2 1/2 teaspoons kosher salt
- 1/4 cup olive oil, divided
- 3 lemons, sliced 1/3 inch thick (see Cook’s Note)
- 1 (3 1/2 pound) chicken, back bone and breast bone removed
Instructions
- Preheat the oven to 450 degrees F.
- In a small bowl combine the lemon zest, thyme, rosemary and salt.
- Drizzle 2 tablespoons olive oil on a rimmed baking sheet. Lay the lemon slices in the olive oil down the middle of the tray as a “rack” for the chicken. Sprinkle one-third of the salt rub on the underside of the chicken. Turn the chicken over and rub the remaining salt mixture over and under the skin of the whole chicken. Lay the chicken, skin side up, on the bed of lemons and drizzle with the remaining 2 tablespoons of olive oil. Roast, basting every 15 minutes, until golden brown and an instant read thermometer read 160 degrees F in the thigh, 40 to 45 minutes. Transfer the chicken to a cutting board and allow to rest for 10 minutes before carving.
- Meanwhile, using a fork, mash the lemon pulp into the juices on the baking sheet, discarding the rind. Mix the pulp into the drippings and use this mixture to spoon over the chicken just before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 714 |
| Total Fat | 54 g |
| Saturated Fat | 14 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 51 g |
| Cholesterol | 202 mg |
| Sodium | 1062 mg |
Reviews
This was probably my favorite tasting roast chicken I’ve made. I always struggle w cook time, so perhaps spatchcocking is the trick I need. It was hard spooning up enough sauce to baste, but not impossible. Sauce afterward was tasty.
This is one of my absolute favorite ways to roast a chicken. So fresh!
So good! I’ve made this three times now and it always turns out fabulous! The whole family loves it, even our picky littles (2.5 years and 5 years).
The this was fantastic! The recipe calls more salt than I usually like, so I’ll use a little less next time, but we loved it!
So easy and delicious! I didn’t have rosemary or thyme so I used some leftover chives and it tasted great. I was worried the chives might dry out and burn but they didn’t because of all the basting and the yummy lemon sauce.
Everyone loved it…even the kids! I used bone in thighs and forgot to baste it but it still turned out great! Very simple & easy to make.
Easy and very flavorful!
Fantastic! I only had boneless, skinless pieces of chicken so I used them instead – I would say I overcooked the breast pieces, so adjust cooking time accordingly. It probably only needs 20-25 minutes when using boneless, skinless chicken. But the flavor was fantastic and the thigh pieces were perfect!
The recipe was so easy and delicious but I had an issue with the juices burning around the edges of the chicken area so I could not use the sauce as it was burnt. Any suggestions?
I saw Giada make this chicken on TV about a year ago and couldn’t wait to try it myself. It looked so easy, fresh, and delicious on TV. Well, it is just as easy, fresh, and delicious in person. It has become my go-to recipe for roasting chicken. I LOVE it! I have been making it almost every Sunday night since and most times I either make two chickens or just add two additional chicken breasts to the pan so that I have extra leftovers for the week. We love to pull the leftover chicken and use it to top salads or fill sandwiches. The best part is that the recipe is season-less meaning it feels warm and comforting in the fall/winter and yet tastes light and fresh in the spring/summer.. It is amazing. Try it! You will love it. I make it as is… no modifications needed.