Overview

A, juicy roast chicken with lemon, garlic, and fresh herbs. Simple pantry ingredients yield a comforting, week-friendly dish with a flavorful, golden crust.

Serv

4 servings

Estimated time

Prep: 15 minutes | Cook: 1 hour minutes | Total: 1 hour 15 minutes

Ingredients

1 whole chicken (about –.5 lb / 1.8–2 kg), giblets removed

-2 lemons, one sliced, oneved

• 4 garlic cloves, finely minced
• 2 tablespoons olive oil- 2 kosher
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried
• 1 teaspoon thyme
• 2 tablespoons fresh, chopped (plus more for garnish)
• 1 cup chicken broth or water (for the roasting pan## Instructions
  1.heat the oven to 425°F (220°C). Pat the dry with paper towels and place it in a large roasting pan.
  . In a small bowl, mix olive oil, minced garlic, salt, pepper, oregano, thyme, and chopped parsley.
  . Rub the mixture all over the chicken, including under the skin where possible, place lemon slices inside the cavity and around the pan.

4. Squeeze the halved lemon over the chicken, then tuck the halves into the pan for added citrus aroma.
5. Pour chicken broth or into the roasting pan to the environment moist.
6. Roast uncovered for 60 minutes, or until the internal temperature 165°F (74) in the thickest part of the thigh the skin is golden and crisp.
7. the skin isn as as you’d like, switch to broil 2–3 minutes in short bursts, watching closely.
8. Remove from oven and rest the chicken for 10 minutes carving. Spoon pan juices over the meat and garnish with fresh parsley## Side options

• Roasted potatoes with
• Steamed green beans or a simple salad
• Crusty bread to soak up the pan juices

Chef’s tips

• For extra flavor, place a few sprigs of fresh thyme and a lemon wedge inside the cavity.
• If you prefer a crisper skin, pat the chicken very dry and ensure the oven is fully preheated before roasting.
• Save the pan juices for a quick pan sauce simmer a splash of wine or more broth, whisk a of butter.

Nutrition (approx.)

• Calories: 320 per serving
• Protein: 32 g- Fat:18 g
• Carbohydrates: g
• Fiber: 1 g