Lemon Herb Roasted Chicken

⏱️ Time Breakdown

• Prep Time: 15 minutes
• Cook Time: 60-75 minutes
• Total Time: 1 hour 30 minutes
• Servings: 4-6

📝 Ingredients List

• 1 whole chicken (approx. 4 lbs)
• 3 tablespoons extra virgin olive oil
• 2 whole lemons (one sliced, one zested and juiced)
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme leaves
• 1 teaspoon sea salt
• 1/2 teaspoon cracked black pepper
• 4-5 sprigs of fresh parsley

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large roasting pan or cast-iron skillet
• Sharp chef’s knife
• Large cutting board
• Small mixing bowl
• Kitchen twine (for trussing)
• Meat thermometer

Step-by-Step Instructions

1. Preheat your oven to 425°F (220°C). Pat the chicken completely dry with paper towels to ensure the skin gets perfectly crispy.
2. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, salt, and pepper.
3. Gently loosen the skin over the chicken breasts and rub some of the herb mixture underneath. Brush the remaining mixture all over the outside of the bird.
4. Stuff the cavity with the lemon slices and parsley sprigs. Truss the legs together with kitchen twine to keep the shape even.
5. Place the chicken in the roasting pan and cook for about 60-75 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh.
6. Let the chicken rest for at least 10 minutes before carving. This ensures the juices redistribute for maximum tenderness! 🍗

💡 Pro Tips

• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
• Crispy Skin Secret: Always dry the bird thoroughly before applying oil to prevent steaming.
• Vegetable Bed: Place chopped potatoes and carrots at the bottom of the pan to roast alongside the chicken for a one-pan meal.

Variations

Feel free to experiment with different herbs such as oregano or sage. If you prefer a bit of heat, add a pinch of red pepper flakes to your herb rub.

FAQ

Can I use chicken parts instead of a whole bird? Yes! Just adjust the cooking time down to 35-45 minutes for bone-in thighs or breasts.

Is this recipe dairy-free? Absolutely, as this recipe uses olive oil instead of butter.