Categorized |Chicken

Succulent herb and lemon roasted chicken.

herb-roasted-chickenThough roasting is usually reserved for the oven, this one can also be prepared on the BBQ. Providing you know how to control the heat on your grill. I’m still to test it on the rotisserie gizmo I have for our grill, but I’m sure it’ll be just as delicious. I’ll probably get the neighbors peeping over the fence when the aroma hits them! Remember that old cereal commercial with the toucan..”follow your nose”? Toucan Sam was his name I think.

Warning! Speaking about “following your nose” be sure that your family is not at home while you cook this up. During the roasting time, the entire house will be filled with the amazing fragrance of herb, lemon and garlic. You’ll get tired of hearing “how much longer before we eat?”.

You’ll need…

1 Chicken (about 4 to 5 lbs)
1/4 tea spoon salt
1/4 teaspoon cracked black pepper
1/4 teaspoon paprika
1 bunch of fresh thyme (about 6 sprigs)
1/2 medium onion (cut in chunks)
3 cloves of garlic (slightly crushed)
1 teaspoon butter
1/4 cup water or chicken stock
1 lemon


Let’s start by preheating the oven to 450 F, while we prepare the chicken for roasting. Wash and pat the chicken dry with a paper towel. Then slightly crush the garlic (leave skin on if you wish), wash the thyme ( I got mine fresh from the garden, so I had to wash off the dirt), peel and cut the onion into 1/4 pieces and cut the lemon into quarters.


With the chicken “neck side” down – so you’re able to access the cavity, start by squeezing the lemon. Allow the juice to go into the cavity, then stuff with the garlic, onion, thyme and the lemon pieces that you just used the juice. The final step is to sprinkle the entire chicken with the salt, pepper and paprika. Then with your fingers, rub the butter on the breast and legs (basically the top side). Place the chicken in a roasting pan, with the breast side up so it’s resting on it’s back and place in the now hot oven. Add the water or chicken stock to the bottom of the pan to prevent any burning until the chicken starts to release it’s own oils and juices. Please keep the temp at 450 for about 20 minutes, then reduce to 375 and cook for another 1 hour and 10 minutes.


After cooking for the remaining hour and 10 minutes, you may find that it’s not as golden brown as you’d like. Feel free to turn on the broil setting in your oven and cook for another 5 minutes or so or until you achieve the golden colour you desire.



Note: During the entire cooking process I had the lid placed on my roasting pan. However when it came time for the broil setting, I did remove the lid. When your chicken is done roasting, do remove it from the oven and allow it to cool for about 10-15 minutes before you carve it. This will allow the meat to rest and prevent the meat from going dry.

When you “rest” the cooked chicken do have it covered so it remains warm and does not dry off as it’s exposed.

I’d love to hear from you. Please leave me a comment in the comment box below.

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36 Responses to “Succulent herb and lemon roasted chicken.”

  1. Phylicia says:

    Can’t wait to try this recipe!!!

  2. Cecile Carrington says:

    This one is definitely a keeper and I have not even tried it yet.

  3. Maggie Ntuli says:

    Hi Chris I will try the chicken this weekend and get back to you Monday

  4. Grace Bailey says:

    Hi Chris, Wonderful roast chicken. If you Spatchcock or
    butterfly ( cut the backbone out), it will make chicken
    easier to clean, easier to season, and a little quicker
    to cook. I stopped cooking in the round because I found
    it easier to put my hand inside to clean it out. However, that lemon makes it all worthwhile to eat!

  5. oscar says:

    Hi Chris, wonderful recipes, a true islands flavor. Being from Jamaican ascendence had been a pleasure to taste them. Keep on going. thank you for share your art.


  6. Annette says:

    Love this recipe but I was wondering if you have an electric rotisserie and don’t want to use an oven if after using the lemon, garlic, onion, thyme and lemon pieces if you can just place it in the rotisserie and keep baseing it every so often with the chicken stock?

    • Grace Bailey says:

      Loosen the skin near the breast and thigh. Make a paste
      of herbs, lemon zest, butter or oil and stuff between.
      Smear outside of bird with herbs, butter, or oil. This
      is whole bird for rotissier.

  7. Shirma says:

    Must try this, looks yummy!!

  8. Isa says:

    On the menu for this week! With all the garden harvest coming in, it sounds perfect for summer veggies.

  9. Gloria H says:

    I bought a free range chicken today and was delighted to have your recipe for the succulent herb and lemon roasted chicken. Will be serving it on Sunday and we are having roasted sweet potatoes ,peas and corn and my own homemade cranberry sauce. Can’t wait. Thanks for all your recipes. I have tried about five, including your dessert recipes. and have never been disappointed.

  10. Leslian says:

    I truly love all your recipies they are quite helpful being away from home your recipies have arouse the cook in me again my family enjoyed the ham and turkey this year it was juicy and not dry days after we could still enjoy it. thanks so much.

  11. Gail says:

    Chris just love all your receipes. Keep up the excellent work!!!

  12. Pat says:

    Hi Chris,

    I’ve got a chicken with this recipe in the oven right now, and it smells amazing! Thanks so much for this and al of your other great recipes! Merry Christmas~

  13. Maureen Gibbons says:

    Chris I love your cooking. The chicken dish was delicious. Thank you so much for this recipe. Not to spicy just the way I like it.
    Many thanks again,
    Maureen Gibbons

  14. theo says:

    Chris, your recipe and how to prepares them are easy ( great !!!).
    Thank you,

  15. Pam says:

    Chris, I don’t reply often, but I try your recipes and experiment on my family. :-) I’m from the US, but I love Caribbean food. I will be trying this recipe tomorrow and I’m sure they’ll love this one too!


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