Martha Stewart Lemon Roast Chicken Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 31, 2026

Martha Stewart lemon roast chicken is the kind of Sunday dinner I come back to all year: a whole bird rubbed with butter, stuffed with lemon and herbs, and roasted until the skin turns deep golden and crackly. The meat underneath stays juicy, with a bright, herby flavor that comes from the lemon halves tucked inside. This version is inspired by Martha Stewart, and it keeps things simple enough for a home cook to pull off on a weeknight. You get crisp skin, tender dark and white meat, and a small pot of pan juices to spoon over everything.

From start to finish it takes about 100 minutes, with only 20 minutes of that hands-on. The method is straightforward roasting, so you don’t need any special skills, just a hot oven and a thermometer. I make it most often on a Sunday, but it also works for a holiday table, a small potluck, or any night you want leftovers for the next few days.

Why This Martha Stewart Lemon Roast Chicken Works

Two small moves make the biggest difference here. First, the chicken gets patted completely dry before anything else, because a wet surface steams instead of browning. Second, the oven starts high at 425°F (220°C) to get the skin going, then drops to 350°F (175°C) so the meat cooks through gently without drying out.

Pouring the broth into the pan instead of over the bird keeps the drippings from scorching and gives you a head start on the pan sauce. The vegetables scattered around catch those juices and turn sweet and tender while the chicken roasts.

What You’ll Love About It

• Crisp golden skin — Dry skin plus a hot start gives you real crunch.
• Bright lemon flavor — Halves stuffed inside perfume the meat from within.
• Hands-off roasting — Most of the time is oven time, not work time.
• Built-in side dish — The onions, carrots, and celery roast right in the pan.

Ingredients

This makes 4 servings, and most of these are pantry or fridge staples.

• 1 whole chicken (4 to 4 1/2 pounds / 1.8 to 2kg) — giblets removed
• 2 tablespoons (28g) unsalted butter — softened, so it spreads easily
• 2 lemons — halved
• 4 garlic cloves — smashed
• 4 fresh thyme sprigs
• 2 fresh rosemary sprigs
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 medium yellow onion — quartered
• 2 medium carrots — cut into 2-inch pieces
• 2 medium celery stalks — cut into 2-inch pieces
• 1 cup (240ml) low-sodium chicken broth

Equipment

• Roasting pan — or a 9×13-inch (23x33cm) baking dish
• Instant-read thermometer — the reliable way to check doneness
• Kitchen twine — for tying the legs together
• Paper towels — for drying the chicken well
• Small saucepan — for reducing the pan juices
• Cutting board — with a groove to catch the juices

How to Make Martha Stewart Lemon Roast Chicken

Step 1: Heat the Oven and Dry the Bird

Preheat the oven to 425°F (220°C). Pat the chicken dry inside and out with paper towels, since a dry surface is the key to crisp skin. Season the cavity generously with half the salt and pepper.

Step 2: Stuff and Tie

Stuff the cavity with one halved lemon, the smashed garlic, the thyme, and the rosemary. Tie the legs together with kitchen twine and tuck the wing tips under the body so they don’t burn.

Step 3: Butter and Season the Skin

Rub the softened butter all over the chicken skin, then season the outside with the remaining salt and pepper. Place the chicken breast-side up in a roasting pan or a 9×13-inch (23x33cm) baking dish. Try to keep the butter in an even layer rather than in clumps, so the skin browns uniformly.

Step 4: Add the Vegetables and Lemon

Scatter the onion, carrots, and celery around the chicken. Squeeze the juice of the remaining lemon half over the chicken and vegetables, then tuck the squeezed lemon halves into the pan.

Step 5: Pour In the Broth

Pour the chicken broth into the bottom of the pan, avoiding pouring it over the skin. This keeps the drippings from burning and builds a flavorful base for the pan sauce. Pour slowly so it stays in the pan and doesn’t splash the buttered skin.

Step 6: Roast in Two Stages

Roast uncovered for 20 minutes, then reduce the oven temperature to 350°F (175°C) and continue roasting for 50 to 60 minutes. The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh, without touching bone, registers 165°F (74°C). The skin should be deep golden and the vegetables tender when pierced with a knife.

Step 7: Watch the Browning

Avoid opening the oven too often, because each time the door opens, heat escapes and the chicken cooks unevenly. If the skin is browning too quickly, tent it loosely with foil after the first 40 minutes.

Step 8: Rest the Chicken

Transfer the chicken to a cutting board and let it rest for 15 minutes before carving. This lets the juices redistribute so the meat stays moist. Don’t skip this; carving too early sends all that juice onto the board.

Step 9: Make the Pan Sauce

While the chicken rests, strain the pan juices into a small saucepan, skim off excess fat, and simmer over medium heat for 3 to 5 minutes until slightly reduced. Season to taste with salt and pepper.

Step 10: Carve and Serve

Carve the chicken and serve it with the roasted vegetables and pan juices spooned over the top. Garnish with extra lemon wedges if you like.

What to Serve With It

Mashed potatoes or buttered egg noodles soak up the pan juices beautifully, and a simple green salad or steamed green beans balance the richness. Warm crusty bread is a good call too. For a cookout-style meal, lemonade is a natural match.

Tips for the Best Results

• Dry thoroughly — Blot the skin and cavity completely for the crispest crust.
• Bring to room temp — A chicken straight from the fridge roasts unevenly.
• Check with a thermometer — Go by temperature, not by color or time.
• Choose the right size — A 4 to 4 1/2 pound bird fits a standard pan neatly.
• Keep broth in the pan — A splash on the skin washes off the butter.
• Tent only if needed — Foil too early softens the skin you worked for.

Easy Variations

Swap the thyme and rosemary for 2 teaspoons of dried herbes de Provence if that’s what you have. For a smoky note, stir 1/2 teaspoon of smoked paprika into the softened butter before rubbing it on. Adding 1 extra lemon half to the pan gives the sauce a sharper, brighter finish.

Storing and Reheating

• Refrigerator — Store leftover chicken airtight for up to 4 days.
• Freezer — Wrap carved chicken tightly and freeze for up to 2 months.
• Make ahead — Season and stuff up to 1 day ahead, then rest 20 minutes before roasting.
• Reheating — Warm in a 350°F (175°C) oven for 10 to 15 minutes to 165°F (74°C).

Nutrition (per serving)

These values are estimates per serving and will vary with the size of the bird and how much skin you eat.

FAQs

Can I prepare this Martha Stewart lemon roast chicken recipe ahead of time?

Yes, you can season and stuff the chicken up to 1 day in advance and keep it refrigerated. Let it sit at room temperature for 20 minutes before it goes into the oven.

What can I use instead of fresh thyme and rosemary?

Use about 1 teaspoon of dried thyme and 1/2 teaspoon of dried rosemary in place of the sprigs. Add them to the cavity along with the garlic and lemon.

How do I know when the chicken is fully cooked?

Insert an instant-read thermometer into the thickest part of the thigh without touching bone. It should read 165°F (74°C). If it’s below that, return the pan to the oven and check again every 5 minutes.

Why did my chicken skin come out soft instead of crisp?

Usually it’s moisture, either from a bird that wasn’t dried well or from foil tented too early. Pat the skin dry, keep the broth off it, and only cover the bird if it’s browning too fast.

Martha Stewart-Inspired Lemon Roast Chicken

Print Recipe

A golden, crisp-skinned roast chicken infused with bright lemon and fresh herbs, inspired by Martha Stewart’s classic American home cooking. The meat stays juicy and tender, while the pan juices make a simple, flavorful sauce. Perfect for a Sunday supper or holiday table.

• Author: Anabelle McLean
• Prep Time: 20
• Cook Time: 80
• Total Time: 100
• Yield: 4 1x
• Category: Dinner
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 whole chicken (4 to 4 1/2 pounds / 1.8 to 2kg), giblets removed
• 2 tablespoons (28g) unsalted butter, softened
• 2 lemons, halved
• 4 garlic cloves, smashed
• 4 fresh thyme sprigs
• 2 fresh rosemary sprigs
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 medium yellow onion, quartered
• 2 medium carrots, cut into 2-inch pieces
• 2 medium celery stalks, cut into 2-inch pieces
• 1 cup (240ml) low-sodium chicken broth

Instructions

1. Preheat the oven to 425°F (220°C). Pat the chicken dry inside and out with paper towels; a dry surface is key to crisp skin. Season the cavity generously with half the salt and pepper.
2. Stuff the cavity with one halved lemon, the smashed garlic, thyme, and rosemary. Tie the legs together with kitchen twine and tuck the wing tips under the body so they don’t burn.
3. Rub the softened butter all over the chicken skin, then season the outside with the remaining salt and pepper. Place the chicken breast-side up in a roasting pan or a 9×13-inch (23x33cm) baking dish.
4. Scatter the onion, carrots, and celery around the chicken. Squeeze the juice of the remaining lemon half over the chicken and vegetables, then add the squeezed lemon halves to the pan.
5. Pour the chicken broth into the bottom of the pan, avoiding pouring it over the skin. This keeps the drippings from burning and creates a flavorful base for pan sauce.
6. Roast uncovered for 20 minutes, then reduce the oven temperature to 350°F (175°C) and continue roasting for 50 to 60 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C).
7. Avoid opening the oven too often; each time the door opens, heat escapes and the chicken cooks unevenly. If the skin is browning too quickly, tent loosely with foil after the first 40 minutes.
8. Transfer the chicken to a cutting board and let it rest for 15 minutes before carving. This allows the juices to redistribute so the meat stays moist.
9. While the chicken rests, strain the pan juices into a small saucepan, skim off excess fat, and simmer over medium heat for 3 to 5 minutes until slightly reduced. Season to taste with salt and pepper.
10. Carve the chicken and serve with the roasted vegetables and pan juices spooned over the top. Garnish with extra lemon wedges if desired.

Notes

Store leftover chicken in an airtight container in the refrigerator for up to 4 days. To freeze, wrap carved chicken tightly in foil or freezer wrap and freeze for up to 2 months; thaw overnight in the refrigerator. Reheat in a 350°F (175°C) oven for 10 to 15 minutes, or until heated through, or microwave gently. The roasted vegetables can be refrigerated for up to 3 days. Make-ahead: the chicken can be seasoned and stuffed up to 1 day in advance and kept refrigerated; let it sit at room temperature for 20 minutes before roasting.

Nutrition

• Calories: 490
• Sugar: 3g
• Sodium: 620mg
• Saturated Fat: 9g
• Carbohydrates: 7g
• Fiber: 2g
• Protein: 48g
• Cholesterol: 180mg

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