Lemon Herb Butter Roasted Chicken
A succulent whole roasted chicken wet-brined with lemon and bay leaves, marinated in zesty sumac and Mediterranean herbs, and basted with rich herb butter.
Ingredients
For Brining the Chicken
- 1 –1.5 kg whole chicken skin-on
- 2 liters cold water
- 100 g salt ~⅓ cup fine salt or ½ cup kosher salt
- 1 tbsp whole black peppercorns
- 2 –3 bay leaves
- 1 lemon sliced
For the Lemon Herb Marinade
- 5 –6 tbsp olive oil
- 2 lemons freshly squeezed
- ½ tsp salt
- 1 tsp garlic powder
- 2 tsp paprika
- 1 tsp Italian seasoning
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 tsp black pepper
- 1 tsp sumac
- 2 tsp honey
For Baking
- 3 –4 tbsp herb butter softened (store-bought or homemade compound butter)
Instructions
- Dissolve 100g salt in 2L cold water along with peppercorns, bay leaves, and lemon slices. Submerge the whole chicken, cover, and refrigerate for 4 to 12 hours.
- Remove chicken from brine, discard liquid, and pat the chicken completely dry inside and out with paper towels.
- Preheat oven to 200°C (390°F). Whisk olive oil, lemon juice, 1/2 tsp salt, garlic powder, paprika, Italian seasoning, oregano, thyme, black pepper, sumac, and honey in a small bowl.
- Place chicken in a roasting pan. Gently loosen skin over the breasts and tuck 2 tbsp softened herb butter underneath.
- Rub the lemon herb marinade generously all over the chicken and inside the cavity.
- Roast for 55 to 70 minutes (until internal temperature reaches 75°C / 165°F). Halfway through roasting, brush remaining herb butter over the skin and baste with pan juices.
- Let rest for 15 minutes before carving and serving with pan juices.
Video
Notes
Notes:
- Wet Brining: Brining the chicken before roasting locks moisture deep into the meat so even the breast stays tender and juicy.
- Crispy Skin Tip: Make sure to thoroughly pat the chicken dry with paper towels after removing it from the brine.