Print

Martha Stewart-Inspired Lemon Roast Chicken

Close-up of Martha Stewart-Inspired Lemon Roast Chicken showing its texture
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.

Ingredients

Scale
  • 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

Keywords: Martha Stewart lemon roast chicken, lemon roast chicken, roast chicken recipe, whole roast chicken, lemon chicken, herb roast chicken, Sunday dinner, holiday chicken, easy roast chicken, Martha Stewart inspired

Find it online: https://marthadishes.com/martha-stewart-lemon-roast-chicken-recipe/