Description
A golden, juicy roasted chicken infused with bright lemon, fragrant herbs, and a touch of garlic for a comforting yet elegant meal perfect for weeknights or gatherings.
Ingredients
- 1 whole chicken (about 3.5 lbs or 1.6 kg)
- 2 lemons (1 juiced, 1 halved)
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chicken broth (for roasting pan)
- Optional: additional lemon slices and herbs for garnish
Instructions
- Preheat the oven to 425°F (220°C). Pat the chicken dry with paper towels and place it on a roasting pan with a rack.
- In a small bowl, mix lemon juice, olive oil, minced garlic, chopped rosemary, thyme, parsley, salt, and pepper.
- Rub the mixture all over the chicken, including under the skin and inside the cavity. Stuff the cavity with the halved lemon.
- Pour chicken broth into the roasting pan to keep the meat moist during cooking.
- Roast the chicken for 30 minutes or until the skin is golden and a thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
- Let the chicken rest for 10 minutes before carving. Garnish with additional herbs and lemon slices if desired.
Notes
- For extra crispy skin, ensure the chicken is completely dry before rubbing with the herb mixture.
- If your chicken is larger, adjust the cooking time by adding 15 minutes per extra pound.
- Use leftover drippings as a base for a quick lemon-herb gravy.
- Pair with roasted vegetables or a light salad for a balanced meal.
Nutrition
- Array