Lemon Herb Roasted Chicken

Servings

4### Total time

1 20 minutes

• whole ( –5 lb)
• tablespoons oil
  cloves garlic, minced
• Zest of 1 lemon
• Juice of lemon
• 1 teaspoon dried
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
  1 teaspoon salt
• 1/2 teaspoon black pepper
  -1 cup chicken stock or water
• 4 lemon wedges ( roasting garnish)
• Fresh parsley, chopped ( garnish### Instructions

1. Preheat oven to 425°F (220°C). the dry with paper towels.
2. In a small bowl combine olive oil, minced garlic, lemon zest, lemon juice, thyme, rosemary, oregano, salt, and pepper.
3. Rub the mixture all over the chicken, including under the skin where possible, even distribution.
4. Place the chicken breast-side up in a roasting. Add the chicken stock the pan.
5. Roast for20 minutes, then reduce oven to 375°F (190°C and continue roasting 45–55 minutes, or the temperature 165°F (74°C) in the thickest part of the thigh.
6. Baste the with pan juices through roasting. If the skin starts to brown quickly, loosely tent with foil.
7. Remove from the oven and let rest for 10 minutes before. Squeeze a fresh wedge the and garnish with chopped parsley.

Tips

For extra crispy skin, finish under the broiler for 2–3 minutes, closely prevent burning.

• Use meat thermometer to ensure accuracy and prevent overc.
• Swap 2–3 spr of fresh thyme or rosemary if available for brighter aromatics.

Variations- Herb upgrade: add 1 teaspoon paprika and 1/2 teaspoon garlic powder to the rub for a deeper color and.

• Garlic lovers: increase garlic 6 cloves and mash into a paste before mixing with oil.

Storage and reheating

• Refrigerate in an airtight container for up to 3 days.
• Reheat gently in the oven at 325°F (160°C) until warmed through, or slice and sauté with a splash of stock.