Roasted Chicken Lemon Herbs (Printable View)
Tender chicken roasted with lemon and a blend of fresh herbs enhances natural flavors.
# Ingredient List:
→ Chicken and Marinade
01 - 1 whole chicken (approximately 3.3 lbs)
02 - 2 tablespoons olive oil
03 - 1 lemon, halved
04 - 4 garlic cloves, smashed
05 - 1 teaspoon salt
06 - ½ teaspoon black pepper
→ Fresh Herbs
07 - 3 sprigs fresh rosemary
08 - 3 sprigs fresh thyme
09 - 2 sprigs fresh parsley
10 - 2 sprigs fresh sage (optional)
→ Vegetables for Roasting
11 - 2 onions, quartered
12 - 2 carrots, cut into large chunks
13 - 2 celery stalks, cut into large pieces
# How to Prepare:
01 - Preheat the oven to 425°F.
02 - Remove the chicken giblets, pat the chicken dry with paper towels, and place it on a rack in a roasting pan.
03 - Rub the chicken all over with olive oil, salt, and black pepper.
04 - Stuff the cavity with the lemon halves, garlic cloves, and sprigs of rosemary, thyme, parsley, and sage.
05 - Arrange the onions, carrots, and celery around the chicken in the roasting pan.
06 - Tie the legs together with kitchen twine and tuck the wing tips under the body.
07 - Roast for 1 hour 15 minutes, or until the juices run clear when you cut between the leg and thigh, and a thermometer inserted into the thickest part of the thigh reads 165°F.
08 - Baste the chicken with pan juices halfway through roasting if desired.
09 - Remove from oven, tent loosely with foil, and let rest for 10 minutes before carving.
10 - Serve with the roasted vegetables and pan juices.
# Expert Suggestions:
01 -
- The crispy skin alone is worth the effort, but the juicy meat underneath is what keeps everyone coming back for seconds
- It transforms humble ingredients into something that tastes like it came from a fancy French bistro
02 -
- Patting the chicken completely dry before seasoning is the absolute secret to crispy skin
- Using a meat thermometer takes all the guesswork out of doneness and prevents overcooking
03 -
- Let the chicken sit at room temperature for 30 minutes before roasting for more even cooking
- A dry white wine like Sauvignon Blanc pairs beautifully with this dish