Recipe: Her Lemon Roasted Chicken

Ingredients

• 1 chicken (3–4 lbs), patted
• 2 tablespoons olive oil
• 1 lemon, zested and halved
• 4 cloves, minced
• 2 teaspoons dried thyme- 2 teaspoons dried rosemary
• teaspoon smoked paprika
• 1 teaspoon salt, plus to taste
  1/2 teaspoon black pepper
• Fresh herbs (parsley or thyme) garnish (optional)

Instructions

1. Preheat the oven to 425°F (220°C). Place a rack in the middle of the oven.
2. In a small bowl, combine olive oil, garlic, lemon zest, thyme, rosemary, paprika, salt, and pepper to form paste.
   3 Rub the paste all over the chicken, including under the skin where possible to maximize flavor. Stuff the lemon halves inside the cavity.
3. Tie legs together with kitchen twine and tuck the wings under the body to promote even cooking5. Place the chicken on a rack set over a roasting pan. Roast for 60–75 minutes, or until internal temperature reaches165°F (74°C) in the thickest part of the thigh and the skin is golden brown.
4. Remove from the oven and let rest for10–15 minutes before carving. Garnish with fresh herbs if desired.

Serving Suggestions

Serve with roasted vegetables, a simple salad, or potatoes.

-izzle pan juices over carved chicken for extra moisture flavor.

Troubleshooting and Tips

• If the isn’t as crispy as you’d like, raise the temperature to 450°F (230°C) for the 5– minutes, watching closely.
• For extra citrus brightness, add a splash of fresh lemon juice to pan juices before serving.

Time and Yield- Prep time: minutes

• time: –75 minutes
• Total time: 1 hour 15 minutes
• Yield:4–6 servings

Nutrition (per, approximate)

• Calories: 260–320
• Protein: 28 g
• Carbohydrates: 2 g
  Fat: g
• Fiber: 5 g
• Sodium: 420 mg### Variations
• Herb-forward: increase thyme and rosemary to 1 teaspoons each.
  Garlic lover: an extra 2 cloves minced garlic into the rub.