Roasted Chicken with Lemon and Herbs
Juicy roasted chicken with fresh herbs and zesty lemon for a flavorful meal.
15 mins
Prep Time
1 hour
Cook Time
4
Servings
Ingredients
- 1 whole chicken (about 4 lbs)
- 2 lemons, halved
- 4 cloves garlic, smashed
- 1 bunch fresh thyme
- 1 bunch fresh rosemary
- 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). Rinse the chicken inside and out, then pat dry thoroughly with paper towels.
Season the cavity with salt and pepper. Stuff with 1 lemon half, garlic cloves, and a few sprigs of thyme and rosemary.
Rub the chicken all over with olive oil. Season generously with salt and pepper, making sure to cover all surfaces.
Place the chicken breast-side up in a roasting pan. Arrange the remaining lemon halves, onion quarters, and herb sprigs around the chicken.
Roast for 1 hour, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
Remove from oven and let rest for 15 minutes before carving. Serve with the roasted lemon and pan juices.
Optional: For extra crispy skin, broil for the last 2-3 minutes of cooking, watching carefully to prevent burning.
Chef's Tips
- Dry Brining: For even more flavor, season the chicken with salt and refrigerate uncovered overnight before roasting.
- Herb Butter: For extra flavor, mix softened butter with chopped herbs and rub under the chicken skin before roasting.
- Resting Time: Always let the chicken rest after roasting to allow juices to redistribute for maximum juiciness.
- Vegetable Base: Place the chicken on a bed of root vegetables like carrots and potatoes to absorb delicious juices.
- Leftovers: Use leftover chicken for sandwiches, salads, or soups within 3-4 days.
