Lemon herbed roast chicken


I tested this recipe a few times and kept tweaking it. I think it is finally post worthy. Before the recipe, I just like to mention that I brine my chicken. I brined chicken for the first time and it turned out really well and since then I always brined my pork chops or chicken.


My mom tried brining turkey as well and she said the turkey turned out well as well. I gave her the following brine recipe. It took a couple tries (one undersalted and one oversalted for me to come up with this ratio)


First off – I started by brining my 4 1/2  lb chicken overnight in :



3/4 cup salt

1 large onion

8 – 10 cloves garlic

1 lemon (juiced)

1/2 cup sugar

1/4 cup black pepper


Boil all the above ingredients in 2 cups of water for about 5 minutes. Then add cold water. Add enough water to submerge chicken fully.

Brine for at least 8 hours up to  16  hours.


I have read all kinds of discussions about brining. Some believe that with a good fresh organic chicken, brining is redundant. Others swear by it. I brine or not depending on whether I have the time for it.

If time is a constraint, or if you don’t wanna go through the hassle or brining – you can opt not to brine and just go straight to the next step – preparing chicken for roasting.

Right before roasting, prepare below ingredients

DSCF45791/2 cup butter

1/4 cup oil

1 teaspoon black pepper

8 pieces garlic

1 lemon (squeezed for juice)

2 tablespoon rosemary (or oregano)

1 teaspoon salt (without brining – add 2 tsp of salt —> depends on personal preference/taste)

chicken stock


Blend all the ingredient in a processor


2. Take chicken out of brine .

wash and dry completely


3. Spread butter/herbed mixture under the skin of the whole chicken


4. Stuff 1/2 onion and 1/2 lemon  into the cavity

Tie the legs of the chicken together


5. sprinkle some salt and pepper on the top (3/4 teaspoon)

Season some potatoes with oil, salt & pepper (cut into small pieces)

Place at the bottom of the pan – add 3 tablespoon of chicken stock to the pan


Add rack on the top and place chicken on rack


Roast chicken at 400F for a  little over 1 1/2 – 2 hours . (until the internal temperature is 160F OR poke the thigh and if juices run clear – all good)


Let chicken sit for about 15 minutes before carving


All done!!!

No wait.. time to deglaze the pan for some gravy.

First remove excess fat from the juices in the pan

Add a teaspoon of cornstarch (mixed in 1.2 cup chicken stock)

Add stock to the pan and reduce till thickened (about 5 mins)

Season the gravy to taste


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4 Responses to “Lemon herbed roast chicken”

  1. Carolyn Jung says:

    Brining definitely makes the bird juicier. I also like to throw some fresh rosemary or thyme into the bird’s cavity with the onion and lemon. But really, roast chicken is so adaptable, you can try many variations of herbs and spices, and never really go wrong. 😉

  2. Eddangel says:

    I have rarely use fresh herbs because I have yet to find a good way to store them and was throwing them out more than using them. I will try it with the fresh herbs when I start growing my own. ^_^

  3. Cat says:

    Da, that looks yummy. I always wanted to start a cooking blog with pretty pictures, but I always wonder how people cook and take pictures at the same time. I will get so distracted and then will have chicken juice all over my camera. How do you do it?

  4. Eddangel says:

    HAHAHAH i took a lot of crap photos but I have a simple point n shoot camera. So it does get a little gross but I wipe it w lysol after! LOL or cook when Clement is around to take pics for u. when i made noodles it was good to have chris. I could not do it myself. flour was everywhere!!!

    tools to have – kitchen towel coz i was constantly washin n dryin my hands before pickin up the camera~
    lysol wipes to disinfect everything

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