Homemade Method

Easy Whole Roasted Chicken with Gremolata

Blog post

Prep time: 15 minutes

Cook time: 1 hour 30 minutes

Serves: 4


Looking for something versatile, fast, and easy to whip up? This Roasted Chicken with Gremolata recipe is foolproof and will be your new go-to healthy, comfort food!

Plus, it tastes amazing & it’s full of the lean protein that’s going to help reset your body’s hunger and satiety controls. Garlic has been shown to help reduce blood pressure and lower cholesterol levels. Parsley can boost immunity and lower inflammation!​

Just how versatile is this dish? You can substitute rosemary or thyme for the parsley depending what you’re in the mood for. And the leftover chicken bones also are fantastic for making homemade stock!​

Print Recipe

Easy Whole Roasted Chicken with Gremolata

  • Prep time: 15 minutes
  • Cook time: 1 hour 30 minutes
  • Serves: 4


  • 1 ea 4-5lbs Chicken
  • ¼ cup Unsalted butter, melted
  • 2 tbs Minced Parsley
  • 2 tbs Minced fresh garlic
  • 2 tbs Minced lemon peel/zest
  • ¼ cup Olive oil
  • to taste Kosher salt, fresh ground pepper


  • 1)

    Preheat oven 425°, arrange a rack in the middle.

  • 2)

    For the Gremolata: Using a vegetable peeler, remove peel in long strips from lemon. Mince lemon peel. Transfer to bowl and mix in parsley, garlic, salt and olive oil.

  • 3)

    Preparing the chicken: Remove the chicken giblets (if applicable). Rinse the chicken inside and out. Trim any excess fat and pat the outside dry.

  • 4)

    Separate the skin from the meat in the breast and legs using your fingers, then add the gremolata or herb mixture, liberally. Drizzle the outside & under the skin of the chicken with the butter, then liberally sprinkle with salt and pepper.

  • 5)

    Tie the legs together with kitchen string (or dental floss!) and tuck the wing tips under the body of the chicken.

  • 6)

    Roast the chicken for 1 hr 15min, or until the juices run clear when you cut between a leg and thigh. Halfway through cooking baste the chicken by coating with its juices.

  • 7)

    Let rest for about 20 minutes, covered with tin foil.

  • 8)

    Once rested, cut chicken into parts and serve alongside roasted vegetables!


~Gremolata is traditionally a mixture of minced lemon peel, garlic and parsley. However, thyme or rosemary can be substituted for the parsley. You can also add all three herbs for herb roasted chicken.

~Once all the meat has been taken from your chicken carcass, you can use the bones to make stock! Just add your bones, ½ cup of celery, ½ cup onion, and ½ cup carrots along with any other vegetable or herb scraps you have to a pot. Cover with cold water, and let simmer for at least 4 hours or overnight. Once finished, strain!


  • Betty Davis

    September 21, 2018 at 3:06 am

    When I’m preserving tomatoes most of my recipes cal for the tomatoes to be dipped in a hot water bath for like 15 seconds or so… you see the skins start to curl… and then plunged into cold water… well as I’m peeling and coring I save all the “garbage” and cook the skins and cores and sometimes if they have that yellow blight on them ( which is just stiff and disfiguring but not harmful) and cook all together for like 20 min… then I put all this thru my victorio food mill… then I take the juice it produces and add a bit of fresh cut up tomatoes …. seal the jars… and can these right along side my tomatoes as a soup stock starter…. I really do make everything we eat mostly from scratch already…

    1. homemade

      October 16, 2018 at 11:08 pm

      Hi Betty Thanks for sharing how you’re able to use up all parts of the tomatoes when preserving them, by setting aside the skins and other bits, cooking up and turning into a wonderful soup stock starter. Sounds fantastic! At Homemade we are big fans of using ALL edible parts of veggies & meats too… as you’ll soon see in our cooking videos (if you haven’t already). Keep up the great work! warmly Anna ps. If you already cook most of what you eat from scratch already, you’re going to love our new recipes, flavor combinations and especially our Mindset program all about learning to eat for Nourishment & Satisfaction so you can achieve your health & weight loss goals without dieting. Enjoy!

  • Linda J Hall

    January 7, 2019 at 11:21 pm

    I never heard of gremolata before but this sounds delicious! Many years ago, my friend made lemon chicken for us and it was wonderful! I never was able to duplicate it, but, this sounds like it will be just as good. One question, do you make a cut along the the side of the leg as if you were going to remove the leg in order to spread the lemon and herbs? Sounds logical to me, but I’ve never tried it.

    1. Maddy Kuhn

      January 9, 2019 at 11:56 pm

      Hello Linda! I’m so glad you are enjoying this recipe! It may be a contender for your friend’s lemon chicken, someday! I hope you get to make it and see if you like it. For this particular recipe we suggest placing the gremolata mixture between the skin and the flesh of the chicken. This helps lock in the flavor when using a whole chicken. To do this you could make the cut along the leg, or wherever else is convenient. The gremolata could be used when making other cuts of chicken, too. It could be spread on top of the chicken or you could make cuts into the meat and then place the mixture in the cuts, again to lock in the flavor. Enjoy! Warmly, Katy

  • Teri Rothaus

    March 19, 2019 at 5:09 pm

    I have one small question. I noticed on your food list for smoothies pears aren’t mentioned
    I’ve been doing smoothie packs for yrs and always add pears for their high fiber
    Is this something I should worry about being diabetic??

    BTW: I don’t want to close w/o mentioning your fantastic recipes and all the thought that
    went into them. They r very thorough and easy to read and follow. Very much appreciated

    Even though my kitchen is still inoperable I’m planning my list to cook as soon as I can
    start cooking

    Thank You Anna and your wonderful team !! 🥰

    1. Maddy Kuhn

      March 20, 2019 at 6:01 pm

      Hello Teri! We are so happy you are enjoying the recipes. We do hope you try them all once your kitchen is back up and running! As far as pears on the smoothie list: That is something you can totally add to smoothies. Really, just about any fruit, veggie, or herb can be added to a smoothie combination! Pears are a great source of fiber. The extra fiber from the pears in a smoothie can actually help prevent blood sugar spikes if you ave diabetic! It sounds like you have the right idea! Warmly, Katy

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