Classic Lemon Herb Roasted Chicken
Overview
Juicy, aromatic roasted chicken with bright lemon, garlic, and fresh herbs Simple to prepare, perfect for weeknight dinners or special occasions.
Ingredients
- 1 whole chicken (3–4 lb / 1.–1.8 kg giblets removed
- 2 tablespoons olive
- 1 lemon, halved
- 4 garlic, minced
- 1 tablespoon thyme leaves (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 paprika
- Salt and black pepper taste- 1 chicken or dry white wine ( roasting)
- Optional: 1 small onion,ed
- Optional: Fresh parsley, chopped for garnish
Instructions
- Preheat the oven 425°F (220). Rinse the chicken inside and out, then pat dry with paper towels.
2 In a small, combine olive oil, garlic, thyme rosemary, paprika, salt and pepper to form a paste. - Rub the all over the, under the skin where possible for maximum flavor.
- Squeeze the lemon halves over the, then place the squeezed halves inside the cavity or in the roasting pan. If using add onion quarters for extra aroma.
. Tie the together with kitchen twine and tuck the wings under the body to even roasting. - Place the chicken on a rack in a roasting pan. Pour in the stock or wine to keep the pan moist during roasting.
- Roast for 60– minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and the juices run.
- Remove from oven and tent loosely with foil. Let 10–15 minutes before carving to retain moisture.
- Carve the chicken and garnish with chopped parsley. Serve with pan juices or a light sauce of your choice.
Serving suggestions
- Pair with roasted vegetables, mashed potatoes, or a simple green salad.
- Use any leftover meat in salads, sandwiches, or grain bowls for additional meals.
Nutr notes
- Estimated per serving (about servings): calories320–380; protein 28; fat 18 g; carbohydrates 2 g.
- For a lower-sodium version, added salt and rely on fresh herbs for flavor.