Why You’ll Love Roasted Lemon Herb Chicken Recipe

The lemon‑olive oil drizzle keeps the chicken juicy while infusing a fresh, vibrant flavour.
A simple spice mixture (Italian seasoning, garlic powder, mustard powder) adds complexity without fuss.
It’s a whole chicken, which makes for great value and plenty of leftovers for sandwiches or salads.
With classic ingredients and techniques, it’s approachable for cooks of all levels.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Italian seasoning
Garlic powder
Seasoning salt
Mustard powder
Ground black pepper
Whole chicken (about 3 pounds)
Lemons (juiced)
Olive oil

Directions

Preheat your oven to 350 °F (175 °C).
In a small bowl, combine the Italian seasoning, garlic powder, seasoning salt, mustard powder and black pepper; set this spice mixture aside.
Remove any giblets from the chicken’s cavity and rinse the chicken thoroughly. Place the chicken in a 9 × 13‑inch baking dish.
Sprinkle about 1½ teaspoons of the spice mixture inside the cavity of the chicken, and rub the remaining spice mixture on the outside of the chicken.
In another small bowl, combine the lemon juice and olive oil, then drizzle this over the chicken.
Bake in the preheated oven until the juices run clear and an instant‑read thermometer inserted into the thickest part of the thigh (but not touching bone) registers at least 165 °F (74 °C). During baking, baste the chicken several times with the remaining lemon‑oil mixture. The approximate bake time is about 1½ hours.
Once done, remove from oven, let rest a few minutes, then carve and serve.

Servings and timing

Serves: 8
Prep time: 15 minutes
Cook time: 1 hour 30 minutes
Total time: 1 hour 45 minutes

Variations

Swap fresh thyme or rosemary for the Italian seasoning for a herby twist.
Add halved garlic cloves and lemon wedges around the chicken in the pan for extra aroma and flavour.
Roast vegetables (such as carrots, potatoes or Brussels sprouts) around the chicken during the last 30 minutes of cooking so they absorb the juices.
For a spicier version, add ¼‑½ teaspoon of cayenne pepper or red pepper flakes into the spice mixture.
Use skinless chicken pieces (thighs or breasts) instead of a whole chicken — reduce bake time accordingly (about 35‑40 minutes) and still apply the same spice and lemon‑oil treatment.

Storage/Reheating

Storage: Once cooled, store leftover chicken in an airtight container in the fridge for up to 3 days.
Freezing: Remove the meat from the bones, place into freezer‑safe bags or containers, and freeze for up to 2 months. Label with date.
Reheating: To reheat refrigerated chicken, place in a preheated oven at 325 °F (160 °C) for about 15‑20 minutes, covered with foil to retain moisture. For frozen portions, thaw overnight in the fridge and reheat similarly.

FAQs

What size whole chicken should I use?

A 3 pound (about 1.35 kg) whole chicken is specified in the recipe. If your chicken is larger (4–5 pounds), you may need to extend the cooking time by 15–30 minutes and confirm doneness with a thermometer.

How can I tell when the chicken is fully cooked?

Use an instant‑read thermometer inserted into the thickest part of the thigh (avoiding touching the bone). It should register at least 165 °F (74 °C). Alternatively, the juices should run clear (not pink) when you pierce between thigh and body.

Should I rinse the chicken before roasting?

The recipe instructs rinsing the chicken. If you choose to skip rinsing, just pat it dry thoroughly with paper towels before seasoning to ensure the spices adhere well.

Can I prepare this ahead of time?

Yes. You can season and drizzle the lemon‑oil mixture on the chicken a few hours ahead, cover and refrigerate, then bring to room temperature for about 20 minutes before roasting. This can deepen the flavour.

What sides go well with this chicken?

Classic sides include roasted potatoes, steamed green beans, a crisp garden salad, or even a simple rice pilaf. The lemon‑herb flavour pairs beautifully with fresh greens and light sides.

Can I use chicken thighs or breasts instead of a whole chicken?

Yes — but adjust the cooking time accordingly. Bone‑in thighs typically take about 35‑40 minutes at 350 °F, and bone‑in breasts about 25–30 minutes. Use the same seasoning and lemon‑oil treatment.

What if I don’t have mustard powder or Italian seasoning?

You can substitute mustard powder with dry mustard or omit it. For Italian seasoning, you can mix dried oregano, basil and thyme (about equal parts) to approximate the flavour.

Is it okay to baste the chicken multiple times?

Yes — basting with the lemon‑oil mixture during roasting helps keep the skin moist and enhances flavour. Try to baste every 20–30 minutes during the cook.

Can I cook this chicken at a higher temperature for a shorter time?

You could roast at 400 °F (200 °C) for a shorter period (around 60–75 minutes depending on size) to get crispier skin — but you’ll need to watch closely and ensure the internal temperature reaches 165 °F (74 °C).

How do I crisp the skin even more?

At the end of cooking, switch the oven to broil for 2–3 minutes (watching closely so it doesn’t burn) or increase the oven temperature to 425 °F for the final 10 minutes. Let the chicken rest before carving so juices redistribute.

Conclusion

This roasted lemon herb chicken is a comforting, flavour‑rich meal that’s simple enough for any weekday but elegant enough for company. With its juicy meat, golden skin and fresh lemony aroma, it checks all the boxes for a satisfying main dish. Whether you’re cooking for a family dinner or prepping ahead for leftovers, this recipe is sure to become a go‑to in your kitchen.