Lemon Herb Roasted Chicken
Lemon Herb Roasted Chicken
Ingredients
For the Roasted Chicken
- 1 whole chicken, about 3-4 pounds
- 1 lemon, halved
- 3 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 4 garlic cloves, smashed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 onion, quartered
Instructions
- 1
Preheat your oven to 400°F. Remove the giblets from the chicken cavity and pat the chicken dry thoroughly with paper towels. This helps ensure crispy skin.
⏱️ 5 min•🌡️ 400
- 2
In a small bowl, combine the olive oil, salt, and black pepper. Rub this mixture all over the chicken, making sure to get under the skin of the breast if possible.
⏱️ 5 min
- 3
Stuff the cavity of the chicken with the halved lemon, rosemary sprigs, thyme sprigs, smashed garlic cloves, and quartered onion.
⏱️ 5 min
- 4
Tie the chicken legs together with kitchen twine to help the chicken cook evenly and hold its shape. Tuck the wing tips under the chicken to prevent them from burning.
⏱️ 2 min
- 5
Place the chicken breast-side up in a large roasting pan. Roast for 60-75 minutes, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F. The skin should be golden brown and crispy.
⏱️ 60 min•🌡️ 400
- 6
Once cooked, remove the chicken from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
⏱️ 13 min
- 7
Carve the chicken and serve immediately with your favorite side dishes.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Roasted Chicken
For the Roasted Chicken
- 1 whole chicken, about 3-4 pounds
- 1 lemon, halved
- 3 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 4 garlic cloves, smashed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 onion, quartered
Instructions
- 1
Preheat your oven to 400°F. Remove the giblets from the chicken cavity and pat the chicken dry thoroughly with paper towels. This helps ensure crispy skin.
⏱️ 5 min•🌡️ 400 - 2
In a small bowl, combine the olive oil, salt, and black pepper. Rub this mixture all over the chicken, making sure to get under the skin of the breast if possible.
⏱️ 5 min - 3
Stuff the cavity of the chicken with the halved lemon, rosemary sprigs, thyme sprigs, smashed garlic cloves, and quartered onion.
⏱️ 5 min - 4
Tie the chicken legs together with kitchen twine to help the chicken cook evenly and hold its shape. Tuck the wing tips under the chicken to prevent them from burning.
⏱️ 2 min - 5
Place the chicken breast-side up in a large roasting pan. Roast for 60-75 minutes, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F. The skin should be golden brown and crispy.
⏱️ 60 min•🌡️ 400 - 6
Once cooked, remove the chicken from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
⏱️ 13 min - 7
Carve the chicken and serve immediately with your favorite side dishes.
⏱️ 5 min