Cooking Recipe 🐇

Cooking Recipe

Classic Lemon Garlic Roasted

Prep time: 15 minutesCook time: 1 hour 20 minutesTotal time: 1 hour 35 minutesServings:4### Ingredients

1 whole chicken (about 4 lb), patted dry- 2 tablespoons olive oil

4 cloves garlic, minced
1 lemon, zested and juiced
1 teaspoon fresh thyme leaves (optional)
1 fresh rosemary, chopped (optional)
Salt black pepper to taste
1 cup low-s chicken broth or
lemon cut into wedges (for roasting and serving)
Optional: vegetables for roastingcarrots,, onions)

Preheat the oven to 425°F (220°C). Place a rack in the middle of the oven.
In a small bowl, mix olive oil, minced garlic, zest, lemon juice,, rosemary, salt, and pepper to form a smooth paste.
Rub the all over with the paste, including under the skin where possible, maximum flavor.
If using vegetables, scatter them in a large roasting pan and drizzle with a bit oil, salt, and. Place the chicken on top of vegetables or on a rack above them.
5 Pour the broth or water into the pan to keep the bottom moist and create pan juices for serving6 T lemon wedges around the chicken Roast the preheated oven for 1 hour and 15 minutes to 1 hour 20 minutes, or until the internal temperature reaches 165°F (74°C in the thick part of the thigh and the juices clear.
Remove the chicken from the oven let it rest for 10 minutes before carving. Serve with roasted vegetables and pan juices.

For extra crisp skin, finish the last 5–10 minutes under the broiler, watching closely prevent burning.
If skin browns too quickly, loosely tent the chicken with aluminum foil and continue.
Save and strain the pan juices to a simple gravy or to baste chicken during the final minutes of roasting.

Herb butter glaze: 2 tablespoons softened butter additional lemon zest and chopped herbs; brush over chicken during the last minutes of cooking.
Lemon cap version: Add 2 tablespoons cap to the pan and finish with a splash of white wine for a tangy.