Lemon Garlic Roast Chicken

Ingredients

• 1 whole chicken (about 4 lb / 1.8), patted dry
• 4 cloves garlic, minced
• 1 tablespoon fresh lemon zest
• 2 tablespoons fresh lemon
  4 tablespoons unsalted butter, softened
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• 1 teaspoon rosemary (or 1 fresh rosemary)
  1 teaspoon
  / teaspoon black pepper
• 1 lemon, into wedges (for roasting and serving- 1 cup chicken broth or water (optional for pan sauce)

Instructions

1. Preheat oven to 425°F (220°C). Place a rack in the middle of the oven.
2. a small bowl, combine the minced, zest, lemon juice, softened butter thyme, rosemary, salt, and to make a paste.
   3.ently the skin over the chicken breast with fingers and rub half of the butter mixture directly under the. Rub the remaining butter mixture over the outside of the chicken. Tuck the lemon wedges inside the cavity if.
3. Place the chicken on a roasting pan or a rack set over baking sheet. Pour a little broth or water into the pan if you prefer a pan sauce.
4. for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and the juices run clear.
5. Remove the chicken from the oven and let rest for 10 minutes before carving. If using, spoon pan juices into a small and briefly to concentrate for a quick sauce.

Nutrition (per serving)

• Servings: 4
• Estimated calories: 310–380
• Protein:28 g
• Fat: 20 g
  -bohydrates: 2 g
• Sodium: 520 mg

Tips

• For extra-crpy skin, under broiler for 2–3 minutes, watching closely to prevent.
  Add root vegetablescarrots, potatoes, onions) to the pan for a complete one-pan meal.
• Resting the chicken helps retain juiciness and makes carving easier.