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Roasted Chicken with Lemon and Herbs

Staff Writer
Cindy’s Table

This is a great version of brick chicken. If you don't want to split the chickens yourself, ask your butcher to do it for you.

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Click here to see 101 Ways to Cook Chicken

Deliver Ingredients


  • 2 split half-chickens
  • 1/4 Cup olive oil
  • Sea salt and freshly ground black pepper, to taste
  • 3 cloves garlic, chopped
  • 4 sprigs thyme
  • 4 sprigs rosemary
  • 2 lemons


Take chicken and drizzle with olive oil then season both sides with salt and pepper. Place in a sealable bag.

Add the garlic, thyme, and rosemary. Slice 1 lemon and put in the bag. Slice the other lemon and set aside. Seal and rub all ingredients together. Put in a bowl (to prevent a mess in the refrigerator) and place in the refrigerator for at least 2 hours or up to 6.

Heat a grill to medium-high.

Place the chicken on the grill, skin side down, for 20 minutes, or until the skin is brown and crispy.

Flip the chicken over and cook for another 25-30 minutes or until the internal temperature is 160 degrees in the center of the breast. Add the lemon slices to grill.

Remove from the grill and let rest for 5-10 minutes before carving.

Roasted Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Roasted Chicken Cooking Tip

Legs take longer than breasts to cook. For more consistent results, mark the chicken on the grill and then finish cooking them in an oven.

Roasted Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.