Description
Juicy roasted chicken infused with bright lemon, garlic, and herbs — a simple yet elegant main course perfect for any night of the week, delivering moist, flavorful meat with a crisp, golden skin.
Ingredients
Chicken and Marinade
- 1 whole chicken (about 4 lbs)
- 2 lemons, halved
- 4 cloves garlic, smashed
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped thyme
- Salt & pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s at the right temperature for roasting the chicken evenly and developing a crisp skin.
- Prepare Chicken: Pat the whole chicken dry with paper towels to remove excess moisture. Season generously with salt and pepper both inside and out for balanced flavor.
- Season and Stuff: Rub the chicken thoroughly with olive oil and melted butter for moisture and browning. Add smashed garlic cloves and sprinkle chopped rosemary and thyme all over the chicken to infuse fragrant herbal notes. Stuff the halved lemons inside the cavity to impart bright citrus flavor from within.
- Roast Chicken: Place the prepared chicken breast side up in a roasting pan. Roast in the preheated oven for approximately 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when checked at the thickest part of the thigh, ensuring the chicken is fully cooked and safe to eat.
- Rest Chicken: Remove the chicken from the oven and let it rest for 10 minutes before carving. Resting allows the juices to redistribute, resulting in a juicier and more tender finished dish.
Notes
- For a complete meal, add potatoes and carrots to the roasting pan to cook alongside the chicken, absorbing delicious flavors.
- Leftover roasted chicken can be used to make flavorful salads or sandwiches the next day.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner, Main Course
- Method: Roasting
- Cuisine: American
