Lemon Pepper Herb Chicken

This whole chicken is slathered in a buttery, herbed mixture with lots of lemon pepper flavor. The butter really helps keep the meat most inside while ensuring a crispy crust is formed on the outside during the baking process. The bold freshness of the herbs is what makes this lemon pepper chicken stand out!

Getting the ingredients ready

The whole thing comes together relatively quickly, in a matter of minutes really! The first order of business to be done way ahead of time is to make sure the butter is softened. Once the herbs are choppped all that’s left to do is combine everything in a bowl and mix thoroughly.

chopped herbs and spices on a cutting board
butter with herbs in a white bowl

How to prepare the chicken

You’ll want to make sure that the bird has been removed from the package it came in, cleaned however you see fit (some people choose to clean their meat with water, lemon juice, or vinegar before roasting) and dried completely. Once the bird is dry, you can go to town with that buttery herbed mixture. Spread it all over the whole chicken, in between the skin and all the cracks and crevices. It’ll be messy! Don’t forget to remove the bag inside of the chicken. Roast the chicken breast side-up once it’s ready for the oven.

raw whole chicken with butter

A few extra tidbits

When coating the chicken with the butter herb mixture, be sure to separate the skin from the meat on the side of the breast and insert the butter in there too. Doing this will ensure the chicken is infused with even more flavor.

Also, another great thing to do during the cooking process is to baste the chicken in the liquids that are rendered while baking. Do this a couple times while the chicken cooks. This will give added moisture to the meat and result in an even juicier bite.

raw whole chicken with butter
raw whole chicken with butter

Checking for doneness

The specified cook time for this chicken is one hour and 15 minutes. The time could vary just slightly depending on the oven, and type of baking dish used. I used a ceramic 9×13 inch baking dish for this chicken. Typically I like to use a roasting pan for whole birds, but I had to work with what I had for the time being. After one hour, you can quickly remove the chicken from the oven and measure the thickest part of the meat with an meat thermometer. Chicken should reach an internal temperature of 165 degrees.

Enjoy this Lemon Pepper Herb Chicken!

Lemon Pepper Herb Chicken
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lemon pepper herb chicken

Lemon Pepper Herb Chicken


Lemon Pepper Herb Chicken is a whole chicken encrusted with an herbed butter consisting of fresh rosemary, chives, oregano, and of course, lemon pepper seasoning.



1 whole chicken (4 lbs), cleaned and dried with paper towels

1/2 cup salted butter, softened

3 tablespoons chives, chopped

2 teaspoons dried lemon peel

1 tablespoon lemon pepper seasoning (with salt)

2 teaspoons rosemary, chopped

3 teaspoons oregano, chopped


  1.  Preheat the oven to 400 degrees. Chop all herbs and combine them in a bowl. Add butter, lemon pepper, and lemon peel the bowl. Mix all ingredients together until a smooth paste has formed. Using your hands, spread the mixture evenly over the entire chicken, including the layer in between the skin and breast. Bake in the oven at 400 degrees (breast side up) for approximately 1 hour and 15 minutes or until a meat thermometer measures 165 degrees once inserted into the thickest part of the meat.
  1. Sharon says:

    Hello Handy Chef! I’m making your recipe right this moment for Palm Sunday dinner. I cannot wait until it’s ready to eat.

  2. Sharon says:

    That is the best looking most delectable chicken I’ve seen! What a wonderful recipe. Okay Handy Chef, that’s another one of your recipes I’ve got to make ASAP. Loving it!!


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