Herb-Roasted Lemon Chicken with Pan Sauce

Why You’ll Love This Recipe

• One-pan comfort: juicy, herb-scented roast chicken nestled over caramelized baby potatoes and sweet carrots.
• Balanced flavors: bright lemon and thyme meet savory pan drippings, finished with a tangy, creamy yogurt-garlic sauce.
• Foolproof method: high-then-low roasting for crispy skin and tender meat.
• Weeknight-friendly yet dinner-party impressive, with simple, fresh ingredients.

Grocery List

• Produce: 1 head garlic, 6 additional garlic cloves, 2 lemons, 1.5 lb baby potatoes, 1 lb carrots, fresh thyme, fresh parsley
• Dairy: Unsalted butter, whole-milk Greek yogurt
• Pantry: Extra-virgin olive oil, kosher salt, black pepper, low-sodium chicken stock, dry white wine (optional)

Full Ingredients

Chicken and Herb-Lemon Rub

• 1 whole chicken (3.5–4 lb)
• 2 tbsp unsalted butter, softened
• 1 tbsp extra-virgin olive oil
• 4 garlic cloves, finely grated or pressed
• 2 tbsp fresh thyme leaves, finely chopped
• Zest of 1 lemon (about 1 tbsp)
• 2 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 lemon, halved (use the zested lemon)
• 4–6 thyme sprigs (for cavity)

Vegetable Bed

• 1.5 lb baby gold potatoes, halved
• 1 lb carrots, peeled and cut into 1-inch chunks on the bias
• 1 head garlic, halved crosswise
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Yogurt-Garlic Pan Sauce

• 1 cup low-sodium chicken stock
• 1/4 cup dry white wine (optional; substitute more stock)
• 3/4 cup whole-milk Greek yogurt
• 2 small garlic cloves, finely grated
• 1 tbsp freshly squeezed lemon juice
• Freshly ground black pepper and kosher salt, to taste
• 2 tbsp chopped fresh parsley, for finishing

Step-by-Step Instructions

Step 1: Heat the oven and prep the pan

Preheat the oven to 425°F. Place a sturdy roasting pan or a large ovenproof skillet on the stove or counter. In the pan, toss the potatoes, carrots, and the halved head of garlic with 2 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper until coated. Spread the vegetables into an even layer to form a bed for the chicken.

Step 2: Make the herb-lemon garlic rub

In a small bowl, combine the softened butter, 1 tbsp olive oil, 4 grated garlic cloves, chopped thyme leaves, lemon zest, 2 1/2 tsp kosher salt, and 1 tsp black pepper. Mash with a spoon until you have a fragrant paste.

Step 3: Season and prepare the chicken

Pat the chicken very dry with paper towels, including the cavity. Using your fingers, gently loosen the skin over the breasts and thighs without tearing it. Rub about half of the herb paste under the skin, then spread the remaining paste all over the outside of the bird. Place the zested lemon halves and a few thyme sprigs inside the cavity. Tuck the wing tips under. If you like, tie the legs together with kitchen twine for even roasting. Set the chicken breast-side up directly on the vegetable bed.

Step 4: Roast high, then low

Roast at 425°F for 20 minutes to set the skin. Without opening the oven more than needed, reduce the temperature to 375°F and continue roasting for 40–50 minutes. Rotate the pan halfway through for even browning and give the vegetables a quick toss if they look dry (they will be basting in chicken drippings). If any spots are darkening too quickly, tent loosely with foil.

Step 5: Check doneness and rest

The chicken is done when an instant-read thermometer reads 160°F in the thickest part of the breast and 175°F in the thigh, and the juices run clear (total time about 60–70 minutes). Transfer the chicken to a cutting board and rest for 15 minutes to let the juices redistribute. Keep the vegetables warm in the turned-off oven with the door ajar.

Step 6: Make the yogurt-garlic pan sauce

Pour off all but 2 tbsp of fat from the roasting pan. Set the pan over medium heat. Add the wine (if using) and stock, scraping up the browned bits with a wooden spoon. Simmer 3–5 minutes to reduce slightly. Remove the pan from the heat. In a bowl, whisk together the yogurt, lemon juice, and 2 grated garlic cloves. Slowly whisk in 1/4 cup of the hot pan liquid to temper the yogurt. Then whisk the tempered yogurt mixture back into the pan off the heat. Season to taste with salt and pepper. The sauce should be glossy and pourable; do not boil after adding yogurt.

Step 7: Carve and serve

Carve the chicken into breasts, thighs, drumsticks, and wings. Transfer the vegetables to a platter, nestle the chicken pieces on top, and spoon some sauce over. Finish with chopped parsley, and pass extra sauce at the table. Serve immediately.

Pro Tips

• For the crispiest skin, air-dry the chicken uncovered in the fridge for 4–24 hours after salting, then apply the rub just before roasting.
• Cut carrots to roughly match the halved baby potatoes so everything cooks evenly.
• Use an instant-read thermometer; hit 160°F in the breast and 175°F in the thigh for juicy meat without guesswork.
• To prevent the yogurt sauce from curdling, always temper it with hot pan juices and keep it off direct heat after combining.
• If the vegetables need more color at the end, spread them on a sheet pan and broil for 1–2 minutes while the chicken rests.

Variations

• Spatchcock it: Remove the backbone and flatten the chicken. Roast at 425°F for 40–50 minutes for faster, more even cooking.
• Different herbs: Swap thyme for rosemary and oregano; add 1 tsp smoked paprika to the rub for a deeper, woodsy flavor.
• Thighs only: Use 8 bone-in, skin-on thighs; roast at 425°F for 35–45 minutes, then proceed with the same pan sauce.

Storage & Make-Ahead

Refrigerate leftovers in airtight containers for up to 4 days; the sauce keeps 3 days. Reheat chicken and vegetables on a sheet pan at 325°F until warmed through (10–15 minutes). Gently rewarm the sauce over low heat, thinning with a splash of stock and avoiding a simmer. For make-ahead, salt the chicken and refrigerate uncovered up to 24 hours; toss vegetables and make the rub just before roasting.

Nutrition (per serving)

Approximate for 6 servings: 560 calories; 31 g fat; 31 g carbohydrates; 38 g protein; 5 g fiber; 860 mg sodium.