Classic Lemon Garlic Roasted Chicken
Servings: 4 | Prep time 15 minutes | Cook time: 60 minutes | Total time: 1 hour 15
Ingredients
- 1 whole chicken (about 45 pounds)
- lemons, halved
- garlic cloves, smashed
- tablespoons olive oil
-1 teaspoon salt - 12 black pepper
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh)
- 1 cup chicken broth or water-: fresh parsley for garnish
Instructions
- Preheat the oven 425°F220°C). Rinse the chicken inside and out, then pat dry with towels.
- In a small, olive oil, salt,,, rosemary. Rub mixture all over the chicken, including under the where possible.
. Squeeze one lemon half over the chicken and place both squeezed halves inside the cavity along with garlic cloves.
. Tuck the wing tips under the body and the legs with kitchen twine if desired for even cooking. - Place the chicken breast-side up in roasting pan. Pour broth or water into the pan to the drippings moist.
- Roast for 20 minutes, then reduce the oven to 375°F (°C) and continue roasting for about 40–45 minutes, or until the internal temperature reaches 165 (°C) in the thickest part of the thigh and the juices run clear.
- Remove the chicken from the oven and loosely tent with foil. Let rest for 10 before carving.
- Squeeze remaining over roasted chicken and garnish with chopped parsley desired Serve with your sides### Tips and variations
For extra crisp, finish under the broiler for23 watching closely.
- Replace herbs a blend of and garlic powder for a smokier flavor.
- Add root vegetables (car, onions,) to the roasting pan for one-pan roasting.
Serving suggestions
- Roasted pairs well with mashed potatoes, steamed green beans or a simple quinoa salad.
- A light salad with a tangy vinaig complements the citrus nicely.
Nutritional (approximate)
- serving: calories 320–380, protein 28–32 g, fat 18–22 g, carbohydrates 4–6 g
Notes
- Use a meat thermometer to ensure doneness and prevent undercooking.
- Letting the chicken rest helps keep the meat.