Lemon & Herb Roasted Chicken

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For a while, the idea of a whole roasted chicken was intimidating. That is, until we actually tried it and realized it was quite simple.

It’s essentially: Season chicken, put in a pan (vegetables optional), and bake at a high temperature for about 1 hour.

Yeah, that’s it. Literally anyone can do it — cooking experience or not. Let us show you how it’s done!

This recipe is simple, requiring just 1 pan and 6 ingredients to make.

How to Make Roasted Chicken

There are plenty of methods out there for roasting a chicken, but our preferred is simple: Season, place in a baking pan, and roast at a high temperature (450 F / 232 C) for about 1 hour, depending on the size of your chicken.

You can choose to roast in a roasting pan with or without a rack, but we haven’t found it necessary. You can also roast in a large cast-iron skillet, which has been our preferred method in the past. However, a baking pan is now our favorite as it allows a bit more room for vegetables like carrots and potatoes.

Tips for a Juicy Roasted Chicken with Crispy Skin

  1. Buy a nice quality, organic chicken — pasture-raised or at least free-range when possible. It goes without saying, but high-quality ingredients make the best-tasting food, so don’t skimp when it comes to meat.
  2. Pat the chicken dry with paper towels so there isn’t any moisture on the skin.
  3. Rub the exterior with melted butter (dairy-free as needed). After many rounds of testing, we found this helped the skin get crispy while also infusing the most flavor into the meat.
  4. Rub the exterior (and interior cavity) with plenty of salt and pepper for big flavor.
  5. Then, let the chicken rest uncovered in the fridge for 24 hours before roasting. This is key to letting the skin dry out, which ultimately leads to a more flavorful, juicy chicken with crispier skin.
  6. Bake at a high temperature — we like 450 F / 232 C — until the internal temperature reaches 165. Be careful not to over-bake, which leads to drier chicken.
  7. Let the chicken rest for at least 10-15 minutes before slicing so the juices can redistribute throughout the meat.

That’s it! I bolded the most important tips to highlight those that are truly essential. Lemon wedges and fresh herbs can also be added to the cavity of the chicken, but this is primarily for aromatics and more flavor (especially if making broth after the chicken is roasted).

For the ultimate 1-pan meal experience, we love adding vegetables to the baking pan. Think carrots and potatoes! But you could also throw in some beets, sliced onion, or sweet potatoes.

Root vegetables are best here. Also, we tried adding whole garlic cloves, but because it roasts for 1 hour at such a high temperature, we found they were prone to burning, so we recommend leaving them out.

Once your chicken is roasted, all that’s left to do is rest, slice, and serve.

What to do with Leftover Roasted Chicken

Leftover chicken can be saved and enjoyed in many ways. We have a chicken soup recipe that’s perfect for that!

In the meantime, it can be shredded and enjoyed on salads and sandwiches, in enchiladas (paired with this sauce!), in this Pumpkin Black Bean Soup, in pot pies, and more!

It can also easily be frozen for later use so you’ll always have roasted chicken on hand.

How to Reheat Roasted Chicken

Roasted chicken can be reheated in a 350 F (175 C) oven until hot. But our preferred method is either microwaving or reheating in a skillet until hot.

Also, roasted chicken doesn’t need to be heated at all as cold chicken on things like salads and sandwiches is actually quite delicious.

We hope you LOVE this chicken! It’s:

Tender
Flavorful
Simple to make
Versatile
& Incredibly delicious

This would make the perfect entrée for meat eaters this holiday season and beyond. The seasonings are simple, the herbs are customizable, and the flavor is BIG. Best of all, we love how it cooks in one pan in minimal time and the carrots and potatoes bake right alongside it. Talk about a 1-pan meal!

More Thanksgiving Entrée Ideas

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Lemon & Herb Roasted Chicken

A simple, fool-proof recipe for roasted chicken made in 1 pan with 6 ingredients. Infused with melted butter, rosemary, and fresh lemon. Crispy on the outside, tender on the inside. Perfect for the holidays and beyond.
Author Minimalist Baker
Print
4.97 from 29 votes
Prep Time 1day20minutes
Cook Time 1hour
Total Time 1day1hour20minutes
Servings 8(Servings)
Course Entree
Cuisine Gluten-Free
Freezer Friendly 1 month
Does it keep? 2-3 Days

Ingredients

CHICKEN

  • 1 3-4 poundwhole chicken (organic and free-range or pasture-raised whenever possible)
  • 2Tbspmelted butter (Miyoko’s or Earth Balance for dairy-free // organic butter if okay with dairy)
  • 3/4-1Tbspsea salt
  • 1-2tspblack pepper
  • 1smalllemon, rinsed and quartered
  • 4sprigsfresh rosemary (or sub thyme)

VEGGIES optional

  • 1-2cupscarrots, trimmed and peeled as needed, chopped into large chunks (more or less depending on size of roasting pan)
  • 1-2cupssmall golden potatoes, cut into large quarters or halves (more or less depending on size of roasting pan)
  • 2Tbspavocado oil (or other neutral oil with high smoke point)
  • 1generous pinch eachsea salt and black pepper

Instructions

  • NOTE: This chicken does best when prepped 24 hours in advance. If that’s not doable, season and chill at least 8-10 hours before cooking for crispier skin and more flavorful chicken.
  • Set chicken on a clean plate then wash hands with hot soapy water. Melt butter and drizzle over the skin of the chicken and brush to distribute evenly. Season the exterior and interior cavity of the chicken with salt and pepper (as the recipe is written, about 3/4-1 Tbsp sea salt and 1-2 tsp black pepper). This sounds like a lot of salt, but there should be a generous layer of seasoning on the chicken so it flavors the meat well. (For a roughly 4 lb. chicken, we used about 1 Tbsp salt and 2 tsp black pepper total.)
  • Insert the lemon and fresh rosemary into the cavity — this infuses more flavor and also makes for a more flavorful broth (if making broth afterward). 
  • Set the chicken in the fridge uncovered (this allows the chicken to dry out a bit, which helps it crisp more when roasting). Wait 24-36 hours (ideally) or at least 8-10 hours to cook. At this time, be sure to wash hands with hot soapy water again and clean all surfaces well to avoid spreading bacteria.
  • Once you’re ready to cook your chicken, preheat oven to 450 degrees F (232 C). Get out a large rimmed roasting pan or cast-iron skillet (we like this baking dish). If adding veggies (optional) add carrots and potatoes to the pan. Drizzle with a bit of oil and season well with salt and pepper. Then toss to combine.
  • Arrange the veggies around the perimeter of the dish, then add the chicken (breast side up) in the center (if not baking with veggies, just place chicken in center of pan).
  • Bake for 45 minutes to 1 hour 15 minutes (UNCOVERED) or until the exterior is crispy and golden brown and the internal temperature of the thickest part of the thigh reads 165 F (74 C). I also like to measure the breast temperature to ensure it’s done in the center as well (also 165 F / 74 C). For an accurate read, be sure the thermometer is not touching bone.
  • Remove from oven and let chicken rest for about 10-15 minutes before serving. This ensures the juices redistribute to keep the chicken moist.
  • To slice the chicken, use a sharp knife to remove the wings and the thighs (option to cut the leg/drumstick from the thigh for easier serving portions). Then slice down either side of the breast bone and thinly slice the breasts into 1/4-inch serving portions. Use hands to carefully remove any other parts of meat from the bones. Lastly, if opting to make bone broth, save the bones (including the legs and wings after meat has been removed).
  • To serve, arrange the carrots and potatoes on a serving platter and top with pieces of chicken. You will likely have a generous portion of cooking juices left over in the roasting pan, which I recommend transferring to a small dish and serving on the side to add more flavor as a lazy but delicious form of “gravy.”
  • Enjoy hot. Save cooled leftover meat and veggies covered in the fridge up to 2-3 days. Transfer meat up to the freezer after that and store up to 1 month (veggies won’t freeze). Leftover meat can be enjoyed cold or hot (warm in the oven or microwave) on its own, or shredded and added to soup.

Video

Notes

*Nutrition information is a rough estimate calculated with skin eaten, with the lesser amount of salt, and without optional ingredients.
*Recipe / methods slightly adapted from Gimme Some Oven and New York Times.

Nutrition (1 of 8 servings)

Serving: 1servingsCalories: 272Carbohydrates: 0.7gProtein: 20.5gFat: 12.7gSaturated Fat: 4.8gPolyunsaturated Fat: 2.23gMonounsaturated Fat: 4gTrans Fat: 0.34gCholesterol: 66mgSodium: 297mgPotassium: 179mgFiber: 0.2gSugar: 0.1gVitamin A: 150IUVitamin C: 3.3mgCalcium: 10mgIron: 1.1mg

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Reader Interactions

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  1. Andreasays

    This is my favourite chicken recipe, hands down! I’ve made it at least a dozen times since it was first posted, with consistent and VERY delicious results. My favourite cooking vessel for this chicken is my grandmother’s roasting pan, which is at least 50 years old. You really need something with high sides so the vegetables don’t burn. I like to add potatoes, shallots and Brussels sprouts around the chicken and cook them together. Thank you Dana for sharing your wisdom with us, this is such a good one.

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! So glad you’ve enjoyed this recipe so much, Andrea. Thanks so much for the great review!

      Reply
  2. Carolinesays

    Dear Dana,

    The criticism and shock from other readers baffles me. I’m extremely sorry for all the discouraging comments. I applaud you for being brave and following what you want to do. Your body is your body and your diet is your diet and no one should criticise that. I do not believe at ALL that you are “using” the vegan community – in fact, I love how you are sharing recipes to please everyone. A little meat, a little dairy, a little vegan, a little dessert (yum). I admire your work so much, your recipes are mind blowing, your posts are always well written and the health journey you’ve been on is so inspiring. I am on a vegan diet, but very, very, very occasionally I will eat meat. Just like you! I eat mostly plant based and occasionally I indulge.

    Not a single one of your recipes has failed. My sister (she borrowed my computer to comment, sorry.) made your almond butter chocolate caramel cups and is a bit of a hopeless cook and somehow messed the whole thing up, but when I showed her, it was all good.

    Thank you for being brave and following your own decisions. I will support you in everything. I know it can be hard to not care about what other people think, but you are a “shining beacon of hope” (quote Nigel from the devil wears prada) for plant based eaters and future food bloggers. I am so grateful for this beautiful site!!!

    I love your recipes and will continue checking every thirty seconds for new ones. Thank you so much.

    Now, onto this chook! Made for New Years Day (sorry for the late comment), and it was delicious. Crispy skin, buttery – I used vegan butter -, lemony, perfect veg. Used organic chicken that my dad raised on HIS OWN FARM! It was truly amazing. My daughter loved it and she is a very hard core plant based eater (but indulges occasionally like us)!

    Thank you for all that you do and for this delicious chicken recipe that 7 people have asked the recipe for.

    Love from the land down under,
    Caroline xx ❤️🇦🇺🦘

    Reply
    • Support @ Minimalist Bakersays

      Aw, Caroline, YOU are a shining beacon of hope! We so so appreciate your support, encouragement, kindness, and lovely reviews! xoxo

      Reply
    • Support @ Minimalist Bakersays

      Hi Niki! The timing and temperature would be very different for chicken breasts, so unfortunately we would not recommended using this recipe. We do have easy grilled chicken that you might like!

      Reply
  3. Lauriesays

    This was a great recipe! The chicken came out so moist and flavorful, it will join the canon of household favorites! In addition to the fresh rosemary sprigs from my garden, I snuck a few sprigs of curry plant and five small cloves of garlic into the cavity. I also used thick-cut red onion rounds and zucchini instead of potatoes and carrots. The result was amazing. Thanks so much for this five-star roasting method!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Laurie! Thank you for the lovely review and for sharing your creative modifications! xo

      Reply
  4. Lauriesays

    I’m planning to make MB’s roasted chicken today, but I thought I’d add some cloves of garlic to the cavity along w/ lemon and rosemary. Thoughts?

    Reply
  5. Faithsays

    This is the first chicken I have eaten in over a decade! I bought the healthiest one I could find from a local CSA. I forgot about the 24 resting period and made it without and it came out so moist and delicious! Such a simple, easy way to make a whole chicken.

    I used the carcass to make bone broth and the broth and left overs to make vegetable, chicken soup.

    Thank you for providing so many free and fabulous recipes for all eaters.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed the recipe, Faith. Thank you for your kindness! xo

      Reply
  6. Amanda Obriensays

    I tried out using a cast iron skillet. I put vegetable oil on it before baking. I’m not as experienced with using a cast iron for oven cooking. It smoked a bit until I got nervous and switched it to a roasting pan. I’m wondering what I should use to grease the pan? How much smoke is normal and when I should worry?

    Reply
    • Support @ Minimalist Bakersays

      Hi Amanda, vegetable oil should have a high enough smoke point to not have issues, so we wonder if maybe there was something leftover on the pan? Or in the oven? A small amount of smoke is normal, but if it has a strong smell coming out of the oven, that indicates an issue.

      Reply
  7. Cassidysays

    My go to roasted chicken recipe! For health reasons I’ve recently started eating meat again, and I’m so happy to still rely on these tried and true recipes. Ive made your delicious bone broth too. – so easy & flavorful!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad these recipes have been helpful! Thanks so much for sharing, Cassidy!

      Reply
    • Dana @ Minimalist Bakersays

      Yes! You’ll bake for less time, but same temperature. Just arrange the chicken on top of the veggies and add the butter and seasonings as instructed.

      Reply
  8. Purnasays

    Hi there!

    I was wondering if using a cast iron skillet, what size do you recommend? And should any adjustments be made to the cook time or temperature?

    Thanks!

    Reply
    • Support @ Minimalist Bakersays

      Hi Purna, we’d suggest a large (12-inch) cast iron skillet. It may cook a little faster, but shouldn’t need much modification. We’d recommend checking it with a thermometer around the 45 minute mark. It’s done when the internal temperature reaches 165 F.

      Reply
  9. Colleensays

    This looks great! But I’ll only have one meat eater at my Christmas dinner and was wondering if you think this recipe would work on a Cornish hen? Of course, I would adapt the time in the oven. What would you recommend? And do you think the 24-hour dry out time in the fridge is still a good idea for a Cornish hen?
    Thanks!

    Reply
    • Support @ Minimalist Bakersays

      Yes, that should work well! We’d suggest starting with half the time and using a meat thermometer to check for doneness. Let us know how it goes!

      Reply
  10. heathersays

    This was the most delicious chicken my husband and I have ever had! We made it for our stay-at-home Thanksgiving dinner and I was truly floored by how simple it was to make and the level of flavor that it had. I added some carrots to the pan and I’m pretty sure that the flavor of those carrots was enough to keep my husband and my pup loyal indefinitely. The 24 hours in the fridge are key to a perfectly crispy skin! Thanks so much for our new favorite go-to recipe!!!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad all three of you enjoyed it =) Thanks so much for the lovely review, Heather! xo

      Reply
  11. Gerardo Danielsays

    Hello, Would adding the veggies along with chicken and baking for over an hour not overcook them? Just curious to know what results you had, whenever I seem to roast veggies they come out their best in 20-30min max. Thank you , looking forward to making this recepie!

    Reply
    • Dana @ Minimalist Bakersays

      Hi Gerardo! Because the vegetables are cut into large pieces and stacked around the chicken (vs. being spread out) they take longer to cook and also stay moist in the chicken juices / butter. But sometimes I do remove them a little early if the chicken is taking a bit longer to cook. Hope that helps!

      Reply
      • Gerardo Danielsays

        Thank you Dana, it’s my first time roasting a chicken with veggies, so it most certainly does help! :-D

        Reply
          • Gerardo Daneilsays

            Dana,
            The chicken turned out exquisite. As did the veggies, a medley of carrots, parsnips, and yellow potatoes. Wonderful crisp exterior with juicy interior. Loved the lemon and herb addition!
            As I was plating it, my boyfriend was feeding the chicken sauces to our pups! I stared in disbelief as he told me this, though we found it wasn’t even needed as it was so juicy in itself.
            In the end, we were happy all of us got to enjoy it :-D.
            Thanks again!

  12. Jeffsays

    Why have you shifted to violence? It looks like the Minimalist Baker is de-evolving. I will be looking for other sources and recipes to use and share with friends and family.
    Very disappointing.

    Reply
    • Dana @ Minimalist Bakersays

      Hi Jeff, I appreciate the feedback. I know it’s very easy to label food as either “violent” or “nonviolent” but the truth is, it’s not that black and white. And more importantly, I hope you’d hold the same amount of compassion for others as you do for animals. Others who may not be able to eat entirely plant-based for a variety of health issues that you’ve likely (and fortunately) never experienced. In any case, thanks for your support thus far. We really appreciate it.

      Reply
  13. Madisays

    I’ve made this recipe 3x now and it rocks. Ive always been intimidated even scared to cook meat but this recipe is sooo so easy and so delicious. Making the bone broth after is seriously the greatest it makes my house smell amazing plus its so wholesome and nutritious!!

    Reply
  14. Anna Viehbecksays

    A question— do you think the butter coating will reach its smoke point in the oven? The smoke point of butter is 302 F and the oven temp is higher, so I was wondering…

    Reply
    • Dana @ Minimalist Bakersays

      Interesting! In this case you can use ghee (clarified butter) if you’re concerned! Or an oil with a higher smoke point.

      Reply
  15. Kathy Madersays

    Hi, thank you for developing all these great recipes. I would appreciate photos of recipes like this showing the meat cut open. I know you did that in the video, but a picture right up front of what the finished product looks like inside, would be most helpful for me – not just pictures of the outside of the chicken. Thank you for considering this for future posts. I actually would like that for every recipe where it would make sense to do so.

    Reply
  16. Anniesays

    Thanks for this recipe. I have very strict dietary requirements and can not be vegan so I appreciate the diversity in recipes. Supporting local farmers if possible is best; find someone in your area or country who raises pasture raised chickens – then learn about how pasture raised chickens restore top soil! Conventional farming of mono-crops such as corn is worse for the planet and contributes more to climate change than organic, free-range, pasture raised chickens. Not all meat is created equal – RESEARCH!

    Reply
  17. Stephaniesays

    Hi Dana, I have checked in with your blog periodically over quite a few years now. I am not vegan, or vegetarian. My husband and I eat healthy, but we eat everything. Especially since having our daughter 2 years ago and with me being pregnant now. I have commented occasionally just to let you know I like a recipe. Typically, I would come to your site when we have over-indulged and our bodies needed a reset (think: sweet potato and chickpea Buddha bowls). Seeing you include egg + meat recipes on your blog is wonderful to me because you are an incredible cook and I know I will make your meat recipes more often than your vegan ones due to personal preference.
    However, after reading the comments on your meat recipes, I couldn’t just sit by and not say something to defend you. A lot of vegans are claiming you used them to get “famous” then stopped sharing vegan recipes. But one of the first recipes I made from your blog (which is one of your oldest recipes actually) is for an egg and sausage breakfast sandwich with cheese. Um, super NOT vegan. And I have always seen you claim that you and John are not vegan and just opt to eat a mostly plant based diet. So I can’t wrap my head around the fact that people are shocked to see you sharing meat recipes and are judging you for “using the vegan community”. It’s ridiculous. I truly hope you aren’t letting anyone’s criticism get to you and I hope you keep doing what is best for you. People think because you share recipes on a website that they have the right to judge your life decisions and that’s absurd. Just keep sharing delicious recipes and I will keep coming back!!

    Reply
    • Support @ Minimalist Bakersays

      Thank you so much for your years of support, Stephanie! We are so glad you find our recipes helpful! xo

      Reply
    • Support @ Minimalist Bakersays

      Hi Jenny, We announced in early 2019 that we’d be adding some meat and eggs back in and will provide vegan options whenever possible. If you’d like to continue seeing our only vegan content, you can subscribe to our vegan-only email list as well as visit our recipe page and select “special diet” “vegan.”

      Reply
    • Jamessays

      The end of an era. Thankfully there are plenty of other vegan recipe bloggers out there to support; Isa Chandra is still putting out great stuff. Who knows, maybe meat-eaters will see the Minimalist Baker’s vegan recipes and try their hand at a more animal-friendly diet.

      Reply
  18. Esthersays

    Dana, thank you so much for this recipe. It is very delicious, a massive hit. It is also very easy to prep! Thank you for taking the time testing so we can have a foolproof recipe! :) x

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for your kind words and lovely review, Esther! We’re so glad you enjoyed it!

      Reply
  19. Juliasays

    This chicken is amazing. I can’t believe how easy it is to roast a whole chicken—but you make me look like a better cook than I am!

    One question: I’ve cooked this three times, and every time the thigh is perfect a little less than an hour but the breast still isn’t done. Any tips for this scenario?

    Reply
    • Dana @ Minimalist Bakersays

      Hi Julia! I’d say in this instance your chicken is probably 4+ lbs and it could benefit from reducing the temperature to 425F and baking for 1 hr – 1 hour 15 minutes to ensure the breast gets done but the wings / legs don’t get burnt. Hope that helps!

      Reply
  20. Caileysays

    I’ve finally found my go-to roast chicken recipe! Silly me, I forgot to read the recipe in advance so I didn’t have time to let it sit, but it still turned out PERFECT! We loved it :)

    Reply
  21. Lunasays

    This was so simple to make and turned out so delicious. I only used butter, salt and pepper -didn’t even measure, just made sure I rubbed the whole chicken with it, and it turned out really tasty. I just finished the last of it and can’t wait to make another. The juices were perfect for sautéing vegetables with. Can’t wait to make the bone broth now.

    Reply
  22. Micahsays

    Made this for Christmas Dinner and the family loved it! It turned out perfect.
    Thanks for all the recipes

    Reply
  23. Ashleysays

    Hi Dana,
    If I’m being completely honest, I was very disappointed and sad to see meat and eggs being presented in many of the new recipes on this page. I think that it is scary for people to hear that a decision that they’ve made for themselves isn’t working for others, especially when they previously looked towards that person as a role model. It’s scary especially for me as someone who went vegan almost entirely for the health aspects. I believe whole heartedly in whole food plant based diets for health and longevity. Your decision makes me question my beliefs for what is right for me and the people that I love. I don’t know why you chose to introduce meat and eggs back into your diet but I fully support your decision to do so despite that I may not agree with it. You do what is right for you. You don’t need to defend yourself anymore than I need to defend my own dietary choices. This is your blog and it wouldn’t be right if it wasn’t authentic to you. My disappointment stands but it has way more to do with my own sadness that I will miss out on the same volume of recipes from your website. I just hope that vegan recipes as well as vegan versions of non vegan dishes will still be a prominent feature on your website (maybe for recipes that include meat and eggs you can suggest vegan alternatives?). I hope you are having a wonderful day with your family. Happy Holidays. ?☃️❄️

    Reply
    • Dana @ Minimalist Bakersays

      Ashley, I appreciate your sincere and honest feedback. You’re right – everyone’s diet is their own choice so thanks for respecting mine – it means a lot. I hope you and your family are having a wonderful holiday season. xo!

      Reply
      • Ambersays

        “Everyone’s diet is their own choice” — when a supposed personal choice has a victim, it ceases to be solely personal. It’s one thing to not be vegan; it’s another to actively promote the killing and eating of innocent animals who do not want to die when there are plenty of other options. I used to love this blog, but I can’t in good conscience see this phrase of “their own choice” used and not point out how inaccurate, small-minded, and selfish it is. Thanks for your time.

        Reply
  24. Deesays

    I’m literally so confused. I thought this was a vegan recipe blog? Is adding meat a new thing, or am I just late to the party (I’m not a vegan, so I’m not here to rant – genuinely just curious! I do see your “about” section says you’re not vegan, but it looks like your whole site is updated?)

    Thanks!

    Reply
    • Dana @ Minimalist Bakersays

      Dee, we started our blog posting recipes of all kinds, then removed dairy (for my lactose intolerance), and eventually limited gluten. I love creating vegan and vegetarian recipes. However, I’m not vegan and this is not a vegan blog. We share recipes of all kinds to help people who want to cook simply, especially those with food sensitivities and dietary preferences.

      Reply
  25. A Kellsays

    I’ve been plant-based (as in a diet MAINLY, but not exclusively, supported by plants and plant protein) for over five years now and have just recently reintroduced poultry to my diet. This recipe is perfect for a Sunday or a weeknight and you’ll have leftovers the whole week through. Thank you for crafting recipes for all eaters. I hope one day the vegan community will support plant-based diets that occasionally include things beyond plants and realize it’s still a dramatic and radical move away from conventional meat eating.
    Especially when sourcing eggs and poultry locally.
    It’s terrible the amount of push-back you’ve been receiving – thank you for always being a source of wholesome, DF, GF, and veg and vegan recipes, and for also teaching me how to roast a whole dang chicken.

    Reply
  26. Chantal Johnsonsays

    An amazingly easy recipe that once you do once, you’ll know how to do forever. I would have given it 5 stars but I ended up cooking it breast down (directions didn’t specify and it was my first ever baked chicken). The skin was crispy though, well flavored and delicious!

    Reply
    • Support @ Minimalist Bakersays

      We’re glad you enjoyed it, Chantal! Thanks for the feedback- we’ve added a note to cook it breast side up as that is our preferred way. Either should work though!

      Reply
  27. RBsays

    Telling people to rinse raw chicken is completely irresponsible! You should never, never, never wash raw chicken, as you risk spreading campylobacter bacteria onto kitchen surfaces. Campylobacter infection is no joke and you can easily end up in a hospital.

    Reply
    • Jamiesays

      Yes I agree – my 7 year old son got camplyobacter from a restaurant last summer and it was the scariest time of my life. He had a fever of 105 and was totally dehydrated, needing IV hydration. Rinsing chicken does not kill any bacteria (just spreads it into your sink), cooking to the proper temperature does.

      Reply
  28. Rachelsays

    Similar to other plant-based folks out there I’m disappointed to see meat-based recipes here, and a big part of the reason is that these recipes require essentially no creativity. I can easily find about 1,000 recipes for roast chicken in food magazines and on blogs on the internet. What I will miss is the simple, creative and nutritious plant-based foods on this blog. We are inundated with recipes like this, and I think moving towards meat-centric recipes is throwing away a distinctive edge this blog has had for many years. Bummer.

    Reply
  29. Emmasays

    Okay so this chicken turned out to be one of the best I’ve ever made! I love the simple flavour profile of lemon and rosemary. I think the addition of lots of salt also made a big difference in the overall flavour. I lacked time so I didn’t even leave it in the fridge for very long and it still turned out great – I think next time I’ll try leaving it in there for longer to see how it turns out. Great method and recipe!

    Also, I just want to say kudos for bravely making a dietary change on this platform, and for sticking to what makes you feel your best. I also re-introduced some quantity of meat to my diet after being vegetarian for many years, but always try to select high-quality products. There simply isn’t any good to come from condemning others for their diet choices – we are all entitled to make the best choices for ourselves! I for one will continue to see this blog as a great source of delicious food and inspiration :)

    Reply
  30. Lexisays

    So moist and flavorful! My whole family loves it! I made your bone broth with the leftover bones but did so in the instant pot for 2 hours and it turned out perfectly! Thank you!

    Reply
  31. Danasays

    A perfect and glorious recipe! I think the only change I made was to substitute rosemary for fresh parsley and thyme in the chicken. I roast chicken breast side down and that seems to result in juicier white meat. Your recipe made me realize that 3/4 of a tablespoon of salt really is perfect for a 4 pound bird. It made a profound difference to not under-salt it, which I usually do. ? I added some whole shallots to the carrots and potatoes. So GOOD. Thanks!

    Reply
  32. Robyn McManussays

    This was delicious! The simplicity of the recipe was so rewarding. Thank you for sharing. Do you think this method would work for a turkey?

    Reply
    • Support @ Minimalist Bakersays

      Hi Robyn, we haven’t tried it and aren’t sure! Turkey does tend to dry out more easily thought so you would likely have to baste it during the cooking process.

      Reply
  33. Holliesays

    This looks so simple, and delicious! Does the chicken need to be tied up before roasting?
    Thanks for the inspiration!

    Reply
  34. Nicole Hohensteinsays

    Hi Dana! You’ve been my go-to when looking for plant based recipes. I was bummed this morning when i went to your site and saw a chicken recipe on the front page. Did something change? If so, are you going to start indicates what’s vegan in the titles?

    Reply
    • Support @ Minimalist Bakersays

      Hi Nicole, We announced earlier this year that we’d be adding some meat and eggs back in and will provide vegan options whenever possible. If you’d like to continue seeing our only vegan content, you can subscribe to our vegan-only email list as well as visit our recipe page and select “special diet” “vegan.”

      Reply
  35. Chelsea S.says

    After 11 years of being vegetarian, I started eating chicken while I was pregnant earlier this year and have continued eating chicken since I had my baby. I must say I am very thankful for your addition of chicken and fish recipes. I made this last night, my first ever whole chicken. It tastes wonderful, very moist and tender. I think I’ll make this for Thanksgiving too!

    I do have a question/curiosity — my oven and home became very smoky while this was cooking and it seemed the drippings have splattered all over the oven. Did this happen to anyone else? Is there a way to prevent this?

    Reply
    • Dana @ Minimalist Bakersays

      Thank you, Chelsea! So glad you’re feeling good :D

      As for splattering, I’ve never had that happen. You can potentially loosely cover the pan with foil, but I’d be afraid it would affect the cook time / chicken texture. You can also put a baking sheet on the bottom rack to catch any drips on the bottom of the oven.

      Reply
    • Danasays

      When I made it it did indeed have some splattery moments. My family all looked at each other like ‘is it OK in there?” I didn’t notice that it made any particular mess though. 450° is a pretty high heat and I think it’s to be expected.

      Reply
  36. Dannysays

    It feels like you used the vegan/vegetarian community to get internet-famous and then once you “made it” you decided to drop the charade and make meat dishes, alienating and betraying the people who supported you and helped you reach this point in your career.

    I hope you will understand why people feel hurt and betrayed by you. You used us. Period.

    Reply
    • Tsays

      Minimalist Baker was never advertised as a “vegan/vegetarian” food blog. The about me says, “Minimalist Baker celebrates simple cooking by sharing recipes that require 10 ingredients or less, 1 bowl, or 30 minute or less to prepare. All eaters are welcome.” It just so happens that there were a lot of plant-based recipes. Dana never grovelled or “used” the vegan/vegetarian community to gain a following. She gained a following because her recipes were true to its minimalist value and worked well for a lot of busy people. It’s unfortunate that you feel used but there is a plethora of food blogs on the internet and most of them are free and don’t require any subscription like MB. You’re not entitled to dictate her content nor can you speak for the entire “vegan/vegetarian community”.

      Reply
    • Brooke Freemansays

      Absolutely, Danny. Dana apparently began eating animal products again due to health concerns. Can’t say anything about that. What I can say, as a passionate vegan, is that IF Dana had been passionate about veganism, her recipes would have remained 100% vegan (perhaps with noted substitutions for non-vegans), regardless of whether she, herself, was vegan or not. That obviously is not the route she chose, which, I think, makes it clear that she just isn’t committed to veganism. And with a majority of people in this world being carnivores, I can’t help but suspect that the recent move away from vegan recipes is a mainly a business decision. It’s a real shame.

      Reply
      • Carla Cameronsays

        If Dana did as you suggested she would be dishonest and inauthentic. I went vegan as a young adult, my fingernails were as weak as wet paper. Tried mostly plant based a few years ago end result is super low energy levels and I have only seen improvement by adding animals back in my diet. We’re lucky to have food in abundance in the West. In many places there’s famine.

        Reply
  37. Tiffanysays

    This recipe was absolutely amazing! Made it for some friends that came with children and everyone gobbled it up! I forgot about letting the chicken rest in the fridge, and it still turned out delicious! Thank you Dana for all the great recipes! There hasn’t been a recipe for you i haven’t loved!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad everyone enjoyed it, Tiffany! Thanks so much for the lovely review!

      Reply
  38. Kirstensays

    I made this recipe for the first time on Friday night to do a dry run for thanks giving. I was nervous about it because I’ve never cooked before. I dried the chicken out for 36 hours and everything!

    I invited a few friends over to test out the chicken and they were amazed I got nonstop complements the chicken was so juicy and delicious! thank you so much!

    I’ll be cooking Thanksgiving dinner for my mom and dad and I’m really excited to have them try this.

    Reply
  39. Sheenasays

    This was simple and delicious. Thank you for all the testing you’ve obviously done to perfect this recipe. I love the variety of your dishes.
    Cooked this at the weekend for the whole family and everyone enjoyed it.

    Reply
  40. Kate Csays

    Hi Dana. I just wanted to comment in support of your new recipes. I know you’re getting a lot of pushback. I recently stopped being vegan after 8 years due to health issues and am feeling so much stronger since starting to eat meat again. I’ve always loved your blog and have make your Mexican-shredded chicken already and am looking forward to trying out this new recipe!

    Reply
  41. Heathersays

    We made this tonight, and the flavor of the chicken was excellent. The trouble we had was that the core of the chicken was still partly raw, so we had to make some adjustments and cook it longer.

    We think this might’ve been due to overstuffing the cavity. So, we’d recommend adjusting the amount and thickness of the lemon slices as needed depending on the bird.

    Reply
    • Dana @ Minimalist Bakersays

      Thanks for sharing, Heather! I find that increasing cook time to 1 hour 10 (or sometimes longer) prevents this from happening. And do you have a meat thermometer? That’s massively helpful in determining if the center is cooked.

      Reply
  42. Genevasays

    I know this blog hasn’t always been vegan but it just doesn’t sit right with me seeing the body of a dead animal on my screen when for a very long time this blog was exclusively vegan. I hope you’re doing well and hope you’re able to one day find an alternative that’s less cruel to our fauna and environment. Thanks for all the vegan recipes.

    Reply
  43. Kellysays

    i thought you would be posting some non-vegan recipes, always with vegan options. i’m a bit shocked to see this on your blog to be honest.

    Reply
    • Dana @ Minimalist Bakersays

      I get it. It’s new and different content for Minimalist Baker. We’ll continue to provide vegan options whenever possible. But not with every recipe, such as ones like this where meat is the primary ingredient.

      Reply
  44. Terrisays

    I haven’t made this recipe yet, (and probably won’t) so can’t rate it, but just wanted to say how much a love and appreciate every recipe you’ve posted. I have used dozens of your recipes to date and have never been disappointed! I’ve passed along your website to so many people, vegetarian, vegan, or not, and I’m happy they will have a roasted chicken recipe I know my non-vegan friends will love! You are amazing! Not that you need it, but you have all of my respect. :)

    Reply
  45. Diana Delgadosays

    I’ve been a long time fan and have probably made your entire website! It’s my first time trying one of your non-veg recipes. This one was so tasty! And very easy to make.
    Roasting a whole chicken seemed very intimidating but I gave your recipe a few reads and was surprised at how simple it was, so I had to try it! I prepped it last night before going to bed and just took it out of the oven now, 24 hours later.
    I added some chopped garlic to the chicken rub and veggies because I love garlic in everything but for the rest, I made no changes.
    Juicy, golden, delicious! Thanks Dana!

    Reply
  46. Josh Simonssays

    I was under the apparently mistaken impression that you only posted vegan (or occasionally vegetarian) recipes here based on following your posts for the last several years. This was quite a shock. :-(

    Reply
    • Dana @ Minimalist Bakersays

      I totally understand that meat and eggs seem new to the blog. However, early on we posted meat, dairy, and egg recipes alongside our vegan recipes. While we did post primarily plant-based recipes for the past few years, we announced earlier this year that we’d be adding some meat and eggs back in in order to be more transparent and to better support my health.

      We recognize some people won’t understand, will be upset, and no longer feel aligned with our content. We’re OK with that as we ultimately have to do what feels most honest and authentic moving forward.

      Reply
  47. Lynn Dunnsays

    This is delicious! Prepped it Thursday and had it Friday night for dinner. I HATE cooking (love baking) and used a aluminum pan. The chicken was moist inside with crispy chicken. Veggies were excellent, could taste lemon/rosemary… Am sending this recipe to my son & daughter!

    Reply
  48. Jilliansays

    Hey Dana! I, too, was vegan for many years until recent bloodwork showed I was very, very ill. Back to a meat eating diet and feeling 100x better. I’ve loved all of your recipes and greatly appreciate the diversity—vegan and non-vegan. The simplicity of this one gives me the courage to try for Thanksgiving and then use the bones for your bone broth. You are appreciated. Cheers!

    Reply
    • Dana @ Minimalist Bakersays

      That’s wonderful. Thanks for sharing, Jillian. I know it’s hard for some to understand that one diet simply does not work for everyone. So glad you’re feeling better!!

      Reply
  49. Ibensays

    Yes, I’m very dissapointed aswell. I really don’t get this. Fortunately there are plenty other skilled food bloggers with greater stamina and truly vegan by heart.

    Reply
    • Heathersays

      I’m sorry that you’re disappointed, but Dana has been pretty clear about her dietary changes which she made for health reasons. We have to respect that. There are tons of dedicated vegan food bloggers out there; you just need to look.

      Dana, I’m excited to try this recipe tomorrow night. As someone on a restricted diet for health reasons, I have tried and loved many of your recipes and I will continue to. Keep up the great work and thank you!

      Reply
    • Josh Simonssays

      I’m disappointed, but many awesome vegan recipes have been posted here (best damn vegan biscuits!) over the years and I deeply appreciate that. Someone doesn’t need to be vegan to be vegan friendly.

      Reply
    • Jessicasays

      Agreed, I think the entire world is waking up and moving towards veganism, minimalist baker was ahead of the game and has unfortunately taken a few steps backwards?

      Reply
      • Dana @ Minimalist Bakersays

        Just because some people are going in one direction doesn’t mean you should do the same if it isn’t personally serving you. I’m sure you could think of many examples of this in your own life.

        Reply
      • Stacysays

        There is nothing worse than a “vegan “ food blogger pretending to be healthy and vibrant on a plant based diet who is actually eating meat and eggs on the side and not telling her followers. I applaud her for being honest.

        Reply
    • Emilysays

      I don’t understand what you don’t get. She added meat and eggs back into her diet because of health issues. Vegans preach compassion toward animals, but you’re judgmental of another human because of her personal decision to reintroduce meat into her diet (not yours) for health reasons? I’m sure it was a difficult decision for Dana to make, and people like you aren’t helping the situation. She still has plenty of vegan alteratives to her dishes, making sure she can provide options for all eaters. Worry about your own habits. Not hers.

      Reply
      • Brooke Freemansays

        Emily, please help me understand how having compassion for animals and not wanting them to be killed has anything to do with criticizing Dana for introducing non-vegan recipes. I’m not seeing it. Veganism, after all, is not a lifestyle that’s about never criticizing people.

        Also not seeing Jessica mentioning a single thing about what Dana does or does not eat personally. It’s about the recipes, and therefore the lifestyle, that Dana is promoting with her brand. I think making it big with veganism and then throwing it out the window deserves criticism.

        What it comes down to is that Dana simply isn’t passionate about veganism. If she were, she would continue to promote it 100%, regardless of what she, herself, chooses to eat. That’s a genuine shock and a disappointment to a lot of people who have followed her for a long time.

        Reply
        • curtissays

          I think Dana made a courageous choice to try doing what’s best for her body — every body is different, and every body changes over time.

          She has always welcomed all eaters, and now not all eaters are welcoming her. :-(

          I am a vegetarian who leans toward veganism, but I made this winner winner chicken dinner for my carnivorous partner today. He loved it! I stuffed some rosemary in it, too, b/c I had some in my fridge.

          Grateful for you teaching us meatophobes how to prepare wholesome animal protein! And the vulnerability you’re embodying as you change your diet on a public forum inspires — please keep doing you, Dana!

          Reply
    • Samsays

      Just because Dana cooks and eats meat doesn’t detract from the wonderful vegan recipes she still has on her site and in her cookbooks. Condemning someone for their diet and saying they don’t have stamina doesn’t accomplish anything except for making you look like an elitist snob, especially when she’s shared that she’s had deficiencies, hair loss, and digestive issues from eating vegan.

      Reply
        • Sara Beharrellsays

          As someone who was vegan for 5 years, I too ended up with health problems. Cracking lips and fingers, hair loss, low energy, bad digestion, dental problems, poor muscle recovery, sore wrists. Now I don’t know how much of this is due to nutrition but I guess I’ll find out. My bloodwork was terrible so I stopped being vegan 3 days ago. I still feel ashamed of this decision. I’ve got a chicken hidden in the fridge that I’ll be doing this recipe & bone broth with. I’m ashamed and embarrassed. My mum who eats meat wouldn’t even care.. yet here I am procrastinating cooking this. She knows about the poultry but not the meat I’m adding in. I over identified with veganism, as if it were a big part of who I am as a person. I proud of you for being transparent. That takes bravery.

          Reply
          • Dana @ Minimalist Bakersays

            Hi Sara, I’ve wrestled with a similar feeling off and on for years. I hear you. I think a cause like veganism is a wonderful thing to support. And for many people it works and their health flourishes. But for others, it’s not a great fit for whatever reason – we’re all unique. Don’t be too hard on yourself. I’ve learned it can be a dangerous pattern to jump from one extreme diet to the next. And have instead adopted more of an open-minded intuitive eating approach to nourish my body. Some days that means plant-based. Other days that may include some animal products. Just take it a day at a time! Sending love and light. xoxo