Lemon-Herb Roasted Chicken

This practical NYPB recipe is designed to showcase premium ingredients with a clear sequence and a steakhouse-style result at home.

Serves: 4
Estimated time: About 1 hour

Ingredients

  • NYPB chicken breasts or one half chicken
  • 1 lemon
  • 3 garlic cloves
  • 2 tablespoons olive oil
  • Rosemary and thyme
  • Kosher salt and black pepper

Method

  1. Step 1: Heat the oven to 425°F. Pat the chicken dry; do not rinse raw poultry.
  2. Step 2: Rub with olive oil, lemon zest, garlic, herbs, salt, and pepper.
  3. Step 3: Roast on a rimmed pan. Begin checking breasts early so they do not overcook.
  4. Step 4: Cook every piece to 165°F, checking the thickest area without touching bone.
  5. Step 5: Rest briefly and finish with fresh lemon juice.

Food-safety note

For food safety, cook poultry to 165°F as measured in the thickest part.

Make it your own

Cooking time varies with thickness, starting temperature, equipment, and desired result. Let appearance, texture, and—most importantly—a reliable food thermometer guide the finish.

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