Lemon Herb Roasted Chicken with Graza
Lemon Herb Roasted Chicken with Graza
Ingredients
For the Chicken
- 3 1/2 pounds whole chicken, about 3.5 pounds, giblets and neck removed
- 1/4 cup Graza 'Drizzle' Extra Virgin Olive Oil
- 2 lemons, one juiced, one sliced
- 6 garlic, cloves, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
For the Roasting Pan (Optional)
- 1 yellow onion, roughly chopped
- 2 carrots, peeled and roughly chopped
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400°F - 2
Pat the whole chicken dry thoroughly with paper towels. This helps ensure crispy skin. Place it in a large roasting pan.
⏱️ 5 min - 3
In a small bowl, combine the Graza 'Drizzle' Extra Virgin Olive Oil, the juice from one lemon, minced garlic, chopped fresh rosemary, chopped fresh thyme, kosher salt, and freshly ground black pepper. Mix well to form a paste.
⏱️ 5 min - 4
Generously rub the herb-oil mixture all over the chicken, including under the skin of the breast and thighs if possible. Place the lemon slices from the second lemon and any remaining herb sprigs inside the chicken cavity. You can also add the chopped onion and carrots to the bottom of the roasting pan around the chicken, if using.
⏱️ 10 min - 5
Roast the chicken in the preheated oven for 60 to 75 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching the bone) registers 165°F (74°C). For crispier skin, you can increase the oven temperature to 425°F (218°C) for the last 10-15 minutes of roasting, if desired.
⏱️ 70 min•🌡️ 400°F - 6
Once the chicken is cooked through, carefully remove the roasting pan from the oven. Transfer the chicken to a cutting board and tent it loosely with aluminum foil. Let it rest for 10 to 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
⏱️ 15 min - 7
Carve the chicken into four servings. Drizzle with any pan juices from the roasting pan or an extra splash of Graza 'Drizzle' Extra Virgin Olive Oil before serving. Serve hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Roasted Chicken with Graza
Ingredients
For the Chicken
- 3 1/2 pounds whole chicken, about 3.5 pounds, giblets and neck removed
- 1/4 cup Graza 'Drizzle' Extra Virgin Olive Oil
- 2 lemons, one juiced, one sliced
- 6 garlic, cloves, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
For the Roasting Pan (Optional)
- 1 yellow onion, roughly chopped
- 2 carrots, peeled and roughly chopped
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400°F - 2
Pat the whole chicken dry thoroughly with paper towels. This helps ensure crispy skin. Place it in a large roasting pan.
⏱️ 5 min - 3
In a small bowl, combine the Graza 'Drizzle' Extra Virgin Olive Oil, the juice from one lemon, minced garlic, chopped fresh rosemary, chopped fresh thyme, kosher salt, and freshly ground black pepper. Mix well to form a paste.
⏱️ 5 min - 4
Generously rub the herb-oil mixture all over the chicken, including under the skin of the breast and thighs if possible. Place the lemon slices from the second lemon and any remaining herb sprigs inside the chicken cavity. You can also add the chopped onion and carrots to the bottom of the roasting pan around the chicken, if using.
⏱️ 10 min - 5
Roast the chicken in the preheated oven for 60 to 75 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching the bone) registers 165°F (74°C). For crispier skin, you can increase the oven temperature to 425°F (218°C) for the last 10-15 minutes of roasting, if desired.
⏱️ 70 min•🌡️ 400°F - 6
Once the chicken is cooked through, carefully remove the roasting pan from the oven. Transfer the chicken to a cutting board and tent it loosely with aluminum foil. Let it rest for 10 to 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
⏱️ 15 min - 7
Carve the chicken into four servings. Drizzle with any pan juices from the roasting pan or an extra splash of Graza 'Drizzle' Extra Virgin Olive Oil before serving. Serve hot.
⏱️ 5 min