Classic Lemon Garlic Chicken

Servings: 4 Prep Time: 15 minutes | Cook Time: 1 hour 15

Ingredients

• 1 whole chicken (about 4–5 pounds)
• 2 tablespoons olive oil
• 1 sea salt
  1/2 teaspoon freshly ground black pepper
• 1, halved
• 4 garlic cloves, minced
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)
• 1 cup chicken broth or water
• Optional: 1 onion, quartered
  -:2 more lemons, sliced roasting

1. Preheat the oven to 425°F (220). Remove the chicken from the refrigerator and pat dry with paper towels.
   2 In a small bowl, combine olive oil, salt, pepper, minced garlic, thyme, and rosemary.
   . Rub the mixture all over the chicken, including under the skin possible, for maximum flavor.
   4 Place the lemon halves and optional onion inside the cavity. If using extra lemon slices, tuck them around the chicken in roasting.
2. Tie the legs together with kitchen twine and tuck the wings the body to even cooking.
   . Place the chicken on a rack in a roasting pan. Pour the broth or water into the bottom of the pan.
3. Roast in the preheated oven for 60–75 minutes, or until the internal temperature reaches 165°F (74°C at the thickest part of the and the juices run clear.
4. Remove from the oven and loosely with foil. Let rest for 10–15 minutes before carving to retain juiciness.
5. Serve with roasted pan juices your favorite sides, such as roasted vegetables or potatoes.