Lemon Herb Baked Chicken
There is something so comforting about a whole roasted chicken, especially when it is infused with bright citrus and fragrant herbs. This Lemon Herb Baked Chicken takes that classic comfort to a new level. It is spatchcocked for even cooking, bathed in a zesty lemon garlic butter, and roasted until the skin is golden and crisp. Resting on a bed of onions, potatoes, and lemon slices, every bite is infused with irresistible flavor. Served alongside a cool garlicky yogurt sauce, it is a dish that feels both hearty and refreshing, perfect for family dinners or impressing guests at the table.
Why You Are Going to Love This Recipe
- The lemon herb butter seeps under the skin, keeping the chicken juicy and full of flavor.
- Spatchcocking ensures even cooking and gives you beautifully golden skin every time.
- The potatoes, onions, and lemon slices roast underneath the chicken, soaking up all the drippings for an effortless built-in side dish.
- The garlic yogurt sauce is creamy, tangy, and refreshing, creating the perfect balance to the richness of the chicken.
- This is a make-ahead friendly recipe since you can marinate the chicken overnight for deeper flavor.
Ingredients You Will Need
- Whole chicken, spatchcocked
- Onions
- Potatoes
- Lemons
- Olive oil
- Unsalted butter
- Chicken broth
- Garlic
- Lemon zest and juice
- Parsley
- Oregano
- Greek yogurt
- Salt
- Black pepper
How to Make Lemon Herb Baked Chicken
Marinate the Chicken
Start by mixing the lemon herb butter. Combine softened unsalted butter with lemon zest, garlic, parsley, oregano, salt, and pepper. Spread this mixture generously over the chicken, making sure to get under the skin for maximum flavor. This step can be done a day ahead of time, just keep the chicken refrigerated and let the flavors develop overnight.
Assemble the Pan
Preheat your oven to 425 degrees. Arrange sliced onions, quartered potatoes, and lemon slices in the bottom of a large baking dish or roasting pan. Season with salt, pepper, a drizzle of olive oil and chicken broth to the bottom of the pan. Place the marinated chicken on top with the breast side facing up.
Bake to Perfection
Roast the chicken for 50 to 60 minutes, or until the thickest part of the chicken reaches an internal temperature of 165 degrees. The skin should be golden and crisp while the meat stays tender and juicy.
Prepare the Garlic Yogurt Sauce
While the chicken bakes, whisk together Greek yogurt, garlic, lemon juice, and salt. This sauce is light, tangy, and the perfect pairing to the rich roasted chicken.
Serve and Enjoy
Once the chicken is done roasting, let it rest for a few minutes before serving. Plate it over the garlic yogurt sauce, garnish with chopped parsley, and enjoy a meal that feels both rustic and elegant.
Storage Tips
Store leftover chicken in an airtight container in the refrigerator for up to four days. Keep the garlic yogurt sauce in a separate container to maintain freshness.
Reheating Tips
To keep the skin crisp, reheat the chicken in a 350 degree oven until warmed through. The garlic yogurt sauce should always be served cold, so simply stir it before using.
Lemon Herb Baked Chicken
Ingredients
- 2 cups potatoes quartered
- 1 cup chicken broth
- 2 large onions sliced
- 2 lemons sliced
- 1 tsp salt
- 1 tsp pepper
- Olive oil
Lemon Herb Marinade
- 4-5 lb whole chicken spatchcocked
- 1 stick unsalted butter softened
- 2 tbsp lemon zest
- 1 tbsp garlic paste or minced
- 2 tsp salt
- 2 tsp pepper
- 1 tsp parsley
- 1 tsp oregano dried
Garlic Yogurt Sauce
- 2 cups Greek yogurt
- 1 tbsp garlic paste or minced
- 1 tbsp lemon juice
- 1 tsp salt
Garnish
- Parsley chopped
Instructions
Lemon Herb Marinade
- In a bowl mixture together all ingredients listed under “Lemon Herb Marinade” EXCEPT for the chicken, salt and pepper.
- Season the chicken on both sides with salt and pepper then slather on the lemon herb butter.
- Making sure to get it under the skin as well. This is a great make ahead recipe if you want to let it marinate over night. No more than 24 hours.
Garlic Yogurt Sauce
- In a bowl mixture together all ingredients listed under “Garlic Yogurt Sauce” and set aside until you’re ready to serve.
Assemble
- Preheat oven to 425F.
- To an oven safe baking dish or pan, arrange the sliced onions, quartered potatoes and lemon slices at the bottom. Season with salt, pepper and a drizzle of olive oil.
- Rest the marinaded chicken on top with the breast facing up. Add in chicken broth to the bottom of the pan.
- Place in the oven for 50-60 minutes. Cook until thickest part of the chicken registers a temperature of 165F.
- Once cooked thoroughly, remove from the oven and serve on a bed of the garlic yogurt sauce.
- Garnish with parsley and enjoy!