Description
Culinary magic unfolds with lemon herb roasted chicken, a Mediterranean-inspired dish that promises pure comfort. Fragrant herbs, zesty lemon, and perfectly golden skin make this classic recipe a delightful centerpiece you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1 whole chicken (4–5 lbs / 1.8–2.3 kg)
Fresh Herbs and Aromatics:
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 6 garlic cloves, minced
- 2 fresh lemons
Seasonings and Cooking Liquids:
- 3 tablespoons (45 ml) olive oil
- Salt to taste
- Pepper to taste
- Optional: Carrots for roasting
- Optional: Potatoes for roasting
Instructions
- Thoroughly dry the chicken using paper towels, ensuring a crisp exterior.
- Generously season the chicken’s interior and exterior with salt and pepper.
- Insert halved lemons and fresh rosemary and thyme sprigs into the chicken cavity.
- Create a fragrant herb mixture by combining minced garlic, olive oil, additional herbs, salt, and pepper.
- Massage the herbal mixture comprehensively across the entire chicken surface.
- Position the chicken on a roasting rack within a baking pan, optionally surrounding it with selected vegetables.
- Heat the oven to 425F (220C) and roast the chicken for approximately 1 hour.
- Monitor the internal temperature, aiming for 165F (75C) for safe consumption.
- Midway through cooking, baste the chicken to enhance moisture and flavor.
- After removing from the oven, allow the chicken to rest for 10-15 minutes, enabling juices to redistribute.
- Carve and serve the aromatic, herb-infused roasted chicken.
Notes
- Achieve crispy skin by thoroughly drying the chicken with paper towels and ensuring the surface is completely moisture-free before seasoning.
- Maximize flavor infusion by gently loosening the skin and rubbing herb-garlic mixture directly underneath, allowing herbs to penetrate the meat more effectively.
- Customize the recipe for different dietary needs by substituting olive oil with avocado oil for higher smoke point or using alternative herbs like oregano and parsley for varied taste profiles.
- Prevent dry meat by using a meat thermometer and checking internal temperature at the thickest part of the thigh, removing chicken from oven exactly when it reaches 165F to maintain juiciness.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 480 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.1 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 52 g
- Cholesterol: 140 mg