Crispy Lemon Herb Roasted Chicken
Juicy roasted chicken with crispy skin, flavored with lemon and fresh herbs.
15 mins
Prep Time
60 mins
Cook Time
4
Servings
Ingredients
- 1 whole chicken (about 4 lbs)
- 2 lemons (1 sliced, 1 juiced)
- 4 cloves garlic (minced)
- 2 tbsp fresh rosemary (chopped)
- 2 tbsp fresh thyme (chopped)
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 onion (quartered)
Nutrition Facts
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Instructions
Preheat oven to 425°F (220°C). Pat the chicken completely dry with paper towels, including inside the cavity.
In a small bowl, mix olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and pepper to create a marinade.
Loosen the chicken skin gently with your fingers. Rub half of the marinade under the skin and the rest all over the outside of the chicken.
Stuff the chicken cavity with lemon slices and quartered onion. Tie the legs together with kitchen twine.
Place chicken breast-side up on a rack in a roasting pan. Roast for 50-60 minutes until internal temperature reaches 165°F (74°C).
Let the chicken rest for 15 minutes before carving. Serve with pan juices poured over the top.
Chef's Tips
- For extra crispy skin, leave the chicken uncovered in the refrigerator for 4-12 hours before cooking.
- Use a meat thermometer to ensure perfect doneness without overcooking.
- Add root vegetables like carrots and potatoes to the roasting pan for a complete meal.
- Letting the chicken rest after cooking ensures juicier meat when carved.
- Save the carcass to make homemade chicken stock for soups.
