This Herb-Infused Roast Chicken with Lemon & Garlic is a show-stopping dish that brings together savory, citrusy, and umami-rich flavors. Chef Greg Vernick’s method includes brining the chicken overnight with a mix of aromatic herbs, soy sauce, and kombu (dried seaweed), ensuring the meat is tender and juicy. The slow roast at a low temperature, followed by broiling, results in crispy skin and a moist, flavorful interior. The skillet sauce, made with shallots, fresh herbs, and lemon juice, adds the perfect finishing touch to this mouthwatering roast chicken.
Herb-Infused Roast Chicken with Lemon & Garlic
2
servings45
minutes13
hours450
kcalIngredients
- For the Brine:
12 cups water
1/2 cup apple cider vinegar
1/3 cup kosher salt
1/4 cup soy sauce
2 tbsp light brown sugar
5 garlic cloves, halved
1 piece of kombu (about 8 x 3 inches)
10 sprigs of thyme
2 sprigs of rosemary
1 fresh bay leaf
- For the Chicken:
1 (3-pound) whole organic chicken
1 tbsp plus 3/4 tsp kosher salt, divided
2 sprigs of thyme
2 sprigs of rosemary
1 lemon, halved (plus more for serving)
1/4 cup unsalted butter, divided (plus more for greasing)
2 large sheets of aluminum foil
Cooking spray
1 shallot, finely chopped
1 tbsp finely chopped flat-leaf parsley
1 tbsp fresh lemon juice
1/4 tsp black pepper
Directions
- Prepare the Brine:
– In a Dutch oven or large saucepan, combine water, apple cider vinegar, kosher salt, soy sauce, brown sugar, garlic, kombu, thyme, rosemary, and bay leaf.
– Stir and bring to a simmer over medium-high heat until the salt and brown sugar dissolve. This should take about 1 minute. Remove from heat and let the brine cool completely for about 2 hours. - Brine the Chicken:
– Remove the giblets from the chicken (reserve for another use). Place the chicken in the Dutch oven with the brine, cover, and chill in the refrigerator for 8 hours or overnight. - Cook the Chicken:
– Preheat the oven to 300°F. Remove the chicken from the brine, pat it dry with paper towels, and discard the brine.
– Season the chicken inside and out with 1 tablespoon of kosher salt. Stuff the cavity with thyme sprigs, rosemary sprigs, lemon halves, and 2 tablespoons of butter. Tie the legs together with kitchen twine and tuck the wing tips under the bird.
– Place the chicken in a 12-inch cast-iron skillet. Grease the side of 2 large sheets of aluminum foil with butter and coat with cooking spray. Place the foil over the chicken, butter side down, and crimp the edges of the foil to seal.
– Roast in the preheated oven until the chicken reaches an internal temperature of 150°F (about 1 hour and 50 minutes).
– Remove the chicken from the oven, and turn on the broiler. Let the oven preheat for 5 minutes.
– Remove the foil from the chicken and return the chicken to the oven. Broil for about 12 minutes or until the skin is golden brown and crispy. - Prepare the Skillet Sauce:
– Remove the chicken from the skillet and place it on a cutting board. Let it rest for 10 minutes (the temperature will continue to rise to 165°F).
– While the chicken rests, place the skillet on the stovetop over medium-high heat. Add the shallot and the remaining 2 tablespoons of butter. Cook, stirring frequently, until the butter begins to brown and the shallot softens (about 3 minutes).
– Remove the skillet from the heat, then stir in parsley, fresh thyme leaves, lemon juice, black pepper, and the remaining 3/4 teaspoon of salt. Taste and adjust seasoning if needed. - Serve:
– Carve the chicken and serve with the skillet sauce and extra lemon halves on the side.
Notes
- Kombu adds depth of flavor with a natural umami from the seaweed. It’s an essential part of the brine but can be omitted if you don’t have it.
- Make sure to use fresh, free-range chicken for the best flavor. Smaller birds tend to cook more evenly and are juicier.
- Resting the chicken after broiling allows the juices to redistribute, ensuring every bite is tender and flavorful.
This roast chicken recipe elevates your dinner with its rich, complex flavors and juicy, tender meat. The brining process infuses the chicken with umami depth and a burst of freshness from the lemon. With a crispy, golden-brown exterior and a flavorful sauce to top it off, this dish is perfect for special occasions or a comforting family meal. Serve it with your favorite sides and enjoy the satisfying results of this restaurant-quality recipe at home.
