Citrus and Herb Pan Roasted Chicken
Prep time
Cook time
Total time
This citrus and herb pan roasted chicken recipe is delicious. It's crispy on the outside and moist and tender on the inside. You'll never want to pickup again!
Recipe type: Main
Cuisine: American
Serves: 4 to 6 potions
  • 1 3½ lbs chicken (giblets and string removed)
  • 1½ tsp salt
  • 1 tsp garlic powder
  • ¾ tsp fresh ground black pepper
  • 1 tsp paprika
  • 1 lemon cut in thin wheels
  • 10 sprigs of thyme
  • 2 tbs olive oil
  1. Preheat oven to 450 ºF.
  2. Pat down chick to remove moisture.
  3. Rub the chicken with olive oil inside and out.
  4. In a small bowl, mix all the dry spices.
  5. Sprinkle the spice mixture inside and out making sure to reach all areas of the chick. I used about ⅓ of the spice mix inside the chicken and the remaining mix on the outside.
  6. Insert the lemon slices and the sprigs of thyme in the chicken's cavity.
  7. Place the chicken on a well seasoned cast iron pan (you can also use a roasting pan).
  8. Place the pan in the oven on the middle rack and roast for 20 minutes.
  9. Reduce the temperature to 350 ºF and continue to roast for 50 minutes.
  10. Remove the chicken from the oven and insert a thermometer in the meat being careful not to touch any bones. The chicken is ready when it's reached an internal temperature of 165 ºF.
  11. Remove the sprigs of thyme and lemon slices.
  12. Tent aluminum foil over the chicken and let the chicken rest for 10 to 15 minutes before cutting.
  13. Serve with your favourite side dishes.
Always handle raw chicken carefully. Wash hands and surfaces frequently.
Recipe by Photos & Food at