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Crispy Lemon Herb Roasted Spring Chicken

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A quick and easy roasted spring chicken recipe featuring crispy skin, juicy meat, and a bright lemon herb marinade. Perfect for a flavorful and comforting dinner.

Ingredients

Scale
  • Whole Spring Chicken (3-4 lbs / 1.4-1.8 kg)
  • Zest and juice of 1 large lemon
  • 2–3 sprigs rosemary
  • 4–5 sprigs thyme
  • A handful of parsley, chopped
  • 4 cloves garlic, minced
  • 2–3 tablespoons olive oil (extra virgin preferred)
  • Kosher salt (about 1 to 1½ teaspoons for dry brine)
  • Freshly ground black pepper
  • Optional: pinch of smoked paprika

Instructions

  1. Pat the chicken dry with paper towels, then sprinkle kosher salt all over the skin and inside the cavity (about 1 to 1½ teaspoons). Place the chicken on a plate, uncovered, in the fridge for at least 3 hours or overnight.
  2. In a bowl, mix 2 tablespoons olive oil, lemon zest, juice from half the lemon, minced garlic, chopped rosemary, thyme, parsley, black pepper, and smoked paprika if using. Stir until combined.
  3. Remove the chicken from the fridge and rinse off excess salt briefly under cold water, then pat dry thoroughly.
  4. Rub the marinade all over the chicken, including under the skin if you can carefully loosen it with your fingers. Stuff the cavity with the remaining lemon half and a few herb sprigs.
  5. Tie the legs together with kitchen twine and tuck the wing tips under the body.
  6. Preheat the oven to 425°F (220°C). Position a rack in the middle.
  7. Place the chicken breast-side up on the wire rack set inside the roasting pan. Roast for 50-60 minutes, checking after 40 minutes. The skin should be golden and crackly, and the internal temperature should read 165°F (74°C) in the thickest part of the thigh.
  8. Remove the chicken and tent loosely with foil. Let it rest 10-15 minutes before carving.

Notes

For extra crispy skin, dry brine the chicken uncovered in the fridge for at least 3 hours or overnight. Use a wire rack to allow air circulation during roasting. If skin isn’t crispy enough near the end, broil for 2-3 minutes while watching carefully. Rest the chicken before carving to keep it juicy. You can rinse off excess salt after dry brining but pat dry thoroughly before applying marinade.

Nutrition

Keywords: lemon herb chicken, roasted chicken, crispy chicken skin, easy dinner, spring chicken, lemon chicken recipe, herb roasted chicken

Find it online: https://tessierecipes.com/crispy-lemon-herb-roasted-spring-chicken-recipe-easy-perfect-for-dinner/