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Winter Holidays


Herb and Lemon Roasted Chicken

Herb and Lemon Roasted Chicken
Create a memorable and mouthwatering Hanukkah dinner with this recipe for Herb and Lemon Roasted Chicken. The combination of fresh herbs, zesty lemon, and succulent roasted chicken will fill your home with delightful aromas and satisfy everyone's taste buds.


  • 1 whole chicken (approximately 4-5 lbs)

  • 4 tablespoons olive oil

  • 2 tablespoons fresh lemon juice

  • 4 cloves garlic, minced

  • 2 tablespoons fresh parsley, chopped

  • 1 tablespoon fresh rosemary, chopped

  • 1 tablespoon fresh thyme, chopped

  • Zest of 1 lemon

  • Salt and pepper to taste


  1. Preheat your oven to 425°F (220°C).
  2. In a small bowl, mix together the olive oil, lemon juice, minced garlic, chopped parsley, rosemary, thyme, lemon zest, salt, and pepper.
  3. Pat the chicken dry with paper towels. Place it on a roasting pan or baking dish, breast side up.
  4. Rub the herb and lemon mixture all over the chicken, making sure to get some under the skin as well.
  5. Roast the chicken in the preheated oven for about 1 hour and 15 minutes or until the internal temperature reaches 165°F (74°C). Baste the chicken with the juices every 20-30 minutes to keep it moist.
  6. Once cooked, remove the chicken from the oven and let it rest for about 10 minutes before carving. This will help retain its juiciness.
  7. Slice, serve, and enjoy!
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