Lemon Herb Roasted Chicken
Lemon Herb Roasted Chicken is a delightful dish that's bursting with flavor. It's perfect for any occasion, from a casual weeknight dinner to a special family gathering. This recipe combines the zesty freshness of lemon and herbs with tender, juicy chicken for a meal that's sure to please everyone at the table.
Equipment
- Roasting Pan
- Cooking twine
- Meat thermometer
Ingredients
- 1 whole chicken (about 4-5 pounds)
- 2 lemons, quartered
- 4 cloves of garlic, minced
- 2 tablespoons of fresh rosemary, chopped
- 2 tablespoons of fresh thyme, chopped
- 2 tablespoons of fresh parsley, chopped
- 2 tablespoons of fresh parsley, chopped
- Olive oil
Instructions
- Preheat your oven to 425°F (220°C).
- Remove the giblets from the chicken cavity and pat the chicken dry with paper towels.
- In a small bowl, combine the minced garlic, chopped rosemary, thyme, parsley, salt, pepper, and a drizzle of olive oil to make a paste.
- Rub the herb mixture all over the chicken, including under the skin and inside the cavity.
- Place the quartered lemons inside the chicken cavity.
- Tie the legs together with cooking twine and tuck the wings under the body of the chicken.
- Place the chicken breast-side up in a roasting pan.
- Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Remove the chicken from the oven and let it rest for 10-15 minutes before carving.