Classic Lemon Herb Roast Chicken

Overview

bright, flavorful roast chicken with zesty lemon, garlic, and fresh herbs. This simple, weeknight recipe yields juicy and crispy skin.

Ingredients

• 1 whole ( 3–4 lb / .4–.8 kg)
• 2,ved
• 4 cloves garlic, smashed- 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1 tablespoon fresh rosemary, chopped (optional)
• Salt and freshly ground black pepper
• 1 cup chicken stock or water
• Optional garnish: chopped parsley

Instructions

1. Preheat oven to425 (°C).
2. Pat the chicken dry with paper towels. Season generously inside and out with salt and pepper3 In a small bowl, combine olive oil, thyme, rosemary (if using), and the zest of 1 lemon. Rub under the skin where and over the exterior for maximum flavor4. Stuff cavity with lemon halves and cloves.
3. T wing tips under the body and tie legs with kitchen twine if desired.
4. Place the chicken breast-side up in a roasting pan Pour stock or into the pan.
5. Roast about 60– minutes, or until the temperature reaches 165°F (74°C) in the thickest part of the thigh and juices run clear.
6. Baste once or twice during roasting for extra moisture.
7. Let the chicken rest 10– minutes carving S the roasted lemon over the meat and with parsley if desired.

Tips

• extra crisp skin, finish under the broiler for 2–3 minutes, watching closely.
• Use the pan drippings to create a quick gravy: simmer with a splash of wine stock then reduce and to taste.
• If your chicken is very, extend roasting time and check temperature in 15-minute increments.

Nutrition (per serving)

• Calories ~–
• Protein: ~28 g
• Fat:14
• Carbohydrates: 2 g
• Sodium: varies with seasoning

Variations

• Garlic and herb butter: mix softened butter with minced garlic and herbs, rub under the skin before roasting.
• Lemon caper sauce: whisk pan juices with lemon anders for a tangy.