Lemon Herb Roast Chicken

• 1 whole (3–4 lb / 1.4–1.8 kg), patted dry
• 2 tablespoons olive oil
  3 garlic cloves,
• 1 lemon, zested and sliced
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
• 2 teaspoons fresh rosemary, chopped
• Salt and black pepper taste
• 1 cup (240 ml) chicken broth or water

Instructions

1. Preheat the to425°F (220°C). Place a rack in the middle of the oven.
2. In a small bowl, olive oil, garlic lemon zest, thyme, rosemary, salt, and pepper.
3. G loosen the skin over the chicken breast with your fingers. Rub half the herb mixture under the and the remaining over the outside of the chicken.
4. Stuff the cavity with lemon slices. Tie the legs together with twine and tuck the under the body even roasting.
5. the chicken breast-side up in a large roasting pan. Pour chicken broth or water into the pan to keep the pan moist.
6. Roast for 60–75, or until the internal temperature reads 165°F (74°C) in the thickest part of the thigh and the juices clear.
   7 Remove the oven and loosely with foil. Let rest for 10–15 before carving.

Tips and variations

• For extra crisp skin, increase oven temperature to 450°F230°C) for the last minutes of roasting- Add root (carrots, potatoes, onions to the pan, tossing them with little oil,, and pepper roast alongside the chicken.
• Substitute herbs if needed: 1 teaspoon each of dried thyme and dried rosemary.

Nutrition (per serving, yields 4)

• Calories: ~220–260
• Protein: 28
• Fat: 12 g
• Carbohydrates: 2 g
• Fiber: g

Serve with- Roasted vegetables, a light green salad, or a simple quinoa pilaf to complete the meal.