Lemon Herb Butter Roasted Chicken

Am I the only crazy one who gets all sorts of excited and giddy when the gloomy, rainy, cloudy, cooler weather starts to roll in? I love the sunshine and bright fall colors as well, but the dreary weather just gets to me and has me all worked up. They are the perfect days to throw on some sweats, preheat your oven, get a good movie playing in the background and whip up some amazing food and treats that are going to have your house smelling like a Fall candle. PS: doing it with loved ones, family and friends doesn’t hurt either. And when it gets cold enough you can watch the snow fall!! Ok, I’m getting a little ahead of myself.

One of my go-to meals to get roasting away in the oven is a whole chicken. It’s hard to beat the warmth and comfort that roasting a chicken brings to your home. It’s a meal that brings everyone together and makes you feel good from the inside out. Fresh herbs, vibrant lemon and the rich butter elevates this roasted chicken to a top choice for a chicken dinner. If you are fearful about roasting a whole chicken, don’t be! As long as it’s not partially frozen and you have a food thermometer, it’s easy-peasy-lemon-squeezy to just let this chicken roast away in the oven and to check the temperature of the meat towards the end of the cooking process. As long as you are getting it to 165 degrees in the thickest part of the chicken, you are good to go! Look at that, you can be a chicken roasting pro!

Putting this chicken on the table will turn heads and queue the “ooh’s” and “ahhh’s” from around the table. Another great thing about roasting a whole chicken is how versatile it is to use up! I made this during the day to photograph it (food blogger probs), and it would’ve been dry if I kept it in the oven until later that evening when our guests came over for dinner. So, chicken pot pie was the answer! All I had to do was take the meat off the bones, use the juices in the bottom of the dutch oven from the chicken to make the sauce, toss in some veggies, let it simmer away, and then bake it up with some store-bought pie crust and we had a delicious dinner to eat! Soups, stews, pot pies, or just shredded chicken to have on hand are a few ideas that you can use this roasted chicken for.

This roasted chicken dinner can be served up with any veggies or sides that you so desire, but you just gotta try it with my Brown Sugar Sweet Potato Wedges! They are the perfect companion to serve along side this Lemon Herb Butter Roasted Chicken. And a good old-fashioned baguette never hurt anyone either. Set this meal on the table, bring together family and friends, let the conversation start to flow and enjoy a comforting meal that is good for you too.


Lemon Herb Butter Roasted ChickenĀ 



  • 1 whole chicken, about 2-3 pounds depending on size desired
  • 4 tablespoons butter, softened
  • 2 teaspoons seasoned salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1 medium onion, roughly cut into 2-inch pieces
  • 1 large lemon (or 2 smaller ones), cut into 8 pieces
  • 4 sprigs fresh rosemary


  1. Preheat your oven to 425 degrees.
  2. Place the chicken breast side up in the bottom of a dutch oven large enough to hold the chicken. (If you don’t have a dutch oven, you can use any sort of large baking dish that has an oven-safe lid or roasting pan.) Pat the chicken dry with a paper towel.
  3. In a small bowl, mix together the butter, seasoned salt, thyme and pepper until combined. Generously rub all of the herb butter all over the chicken until evenly covered. Place the chopped onion, lemon, and fresh rosemary sprigs all around the chicken in the dutch oven.
  4. Roast the chicken for 45 minutes with the lid on, and then remove the lid and continue to roast the chicken for another hour – hour and ten minutes for a total cook time of 1 hour 45-55 minutes, or until a thermometer inserted into the thickest part of the chicken reaches 165 degrees. Roasting the chicken without the lid on will also allow the skin to brown.