Lemon-Herbasted with Garlic

Ingredients

• 1 whole chicken3–4 pounds), patted
• cloves garlic,
• 2 lemons one and juice, the other sliced into rounds
  2 tablespoons olive oil
  -1 kosher salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  -1 fresh rosemary, ( 1 teaspoon dried)
• 1 cup chicken broth or water
• Optional: 1 onion, cut into wedges

Equipment

• Roasting pan or baking dish
• Meat thermometer
• Small

Instructions

1 Preheat the to 425°F (220°C). Place chicken on a or in a roasting pan, breast side up.

2 In a small bowl, combine minced garlic, lemon zest, olive oil, salt, pepper,, and rosemary make a paste3. Rub the paste all over the chicken, including the skin where possible, tuck any lemon slices and onion wedges inside the for aroma.

4. Squeeze the juice of lemon over the chicken and place the remaining lemon slices around the pan.

5. Pour 1 of broth or water into the bottom of the pan to help keep the meat moist and to create pan juices6. Roast for 60– minutes, or until a meat thermometer inserted into the thickest part of the thigh reads165°F (74°C) and skin is golden brown.aste or during cooking with the pan juices.

7. Remove from oven tent chicken loosely with foil. Let rest for 10– minutes before carving to retain juiciness.

8.ve and serve with pan juices strained over the top.

Serving Suggestions

• Pair with roasted vegetables (carrots, potatoes, and asparagus) and a light green salad.
• Dr extra lemon juice over the carved chicken for a bright finish.

Timetable- Prep time: 15 minutes

• Active cook: 6075 minutes
• Resting time 10– minutes-: approximately 1 hour 30

Variations

• For a cr skin, finish under a broiler for 2–3 minutes watching closely.
• Swap in herbs you prefer, such as or tarragon, change aroma profile.
• Use thighs instead of whole bird for cooking.