Lemon Herb Roasted Chicken
90 minutes
4 servings
Gluten-Free
A juicy roasted chicken infused with zesty lemon and fragrant herbs, perfect for a family dinner.
Ingredients
Whole chicken
1 (about 4 lbs)
Lemons
2 (halved)
Fresh rosemary
2 sprigs
Fresh thyme
4 sprigs
Garlic
6 cloves (smashed)
Olive oil
3 tbsp
Butter
2 tbsp (softened)
Salt
some
Black pepper
some
Carrots
3 (peeled, cut into chunks)
Potatoes
4 (quartered)
Onion
1 (quartered)
Instructions
1. Preheat your oven to 425°F (220°C).
2. Pat the chicken dry with paper towels, then season the cavity with salt and pepper.
3. Stuff the cavity with lemon halves, 2 garlic cloves, and half of the rosemary and thyme.
4. Mix softened butter with minced garlic, salt, pepper, and the remaining chopped herbs.
5. Loosen the chicken skin and spread the butter mixture underneath, ensuring an even coating.
6. Rub olive oil over the chicken's exterior and season generously with salt and pepper.
7. Place the chicken in a roasting pan, surrounded by carrots, potatoes, and onion.
8. Roast in the oven for about 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
9. Baste the chicken with its drippings every 20 minutes for extra flavor and moisture.
10. Let the chicken rest for 10-15 minutes before carving and serving.
Notes
For crispier skin, roast the chicken uncovered.
Swap in your favorite vegetables to customize the dish.
Use the pan drippings to make a quick gravy by deglazing the pan with chicken stock and whisking in a bit of flour.
Leftovers make excellent sandwiches or chicken salad.