There’s nothing quite like the aroma of a succulent roasted chicken filling your kitchen. This roasted chicken with lemon and herbs recipe is both simple and delicious, making it a favorite among friends and family. I often turn to this dish for cozy Sunday dinners or festive gatherings. Follow along as I guide you through this easy and satisfying recipe.
To get started, you’ll need a few key ingredients for this recipe. Here’s what you’ll need:
- 1 whole chicken (about 4-5 lbs)
- 2 lemons
- Fresh herbs (I recommend rosemary, thyme, and parsley)
- 4 cloves of garlic
- Olive oil
- Salt and pepper
Once you gather your ingredients, preheat your oven to 425°F (220°C). This high temperature will help to achieve that golden-brown skin that everyone loves. While the oven is preheating, I prepare and season my chicken.
Start by rinsing your chicken under cold water and patting it dry with paper towels. A dry chicken will help to produce crisp skin when it roasts. Next, I season the cavity of the chicken generously with salt and pepper. I like to add a couple of garlic cloves and a halved lemon inside the cavity for added flavor.
Next, I create a flavorful herb mixture. In a small bowl, I combine chopped fresh herbs, minced garlic, zest from one lemon, and about three tablespoons of olive oil. I mix it all together until it forms a paste. I then rub this mixture all over the chicken, making sure to get under the skin on the breasts for maximum flavor.
Once the chicken is seasoned, I squeeze the juice of the remaining lemon over its surface and place the squeezed halves inside the cavity along with any leftover herb mixture. This keeps the chicken moist whilst cooking.
Next, I place the chicken on a roasting rack in a roasting pan. This allows the heat to circulate around the chicken evenly. I put the chicken into the preheated oven and roast it for approximately 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) when checked between the thigh and the breast.
While the chicken is roasting, I enjoy the delightful scents wafting through my kitchen. It’s a wonderful way to build anticipation for the delicious meal to come! About halfway through cooking, I like to baste the chicken with the juices that collect in the roasting pan. This helps to keep the meat moist and adds even more flavor.
When the chicken is done, I take it out of the oven and allow it to rest for around 10-15 minutes before carving. This resting time is imperative as it allows the juices to redistribute throughout the meat, making each bite juicy and tender.
There you have it! A perfect roasted chicken with lemon and herbs that’s sure to impress. Serve it with your favorite vegetables or over a bed of rice, and enjoy the compliments from your family and friends!
Perfect Roasted Chicken with Lemon and Herbs
Ingredients
- 1 whole chicken (about 4-5 pounds)
- 2 lemons, quartered
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- Salt and pepper to taste
- 1 onion, quartered
Instructions
- Preheat your oven to 425°F (220°C).
- In a small bowl, mix the olive oil, minced garlic, rosemary, thyme, salt, and pepper.
- Pat the chicken dry with paper towels and place it in a roasting pan.
- Rub the olive oil mixture all over the chicken, including under the skin.
- Stuff the cavity of the chicken with the quartered lemons and onion.
- Tie the legs together with kitchen twine and tuck the wing tips under the body.
- Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
- Baste the chicken with the pan juices halfway through cooking.
- Once done, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Leave a Reply