Herb-Roasted Chicken with Lemon

Servings: 4 | Prep time: 15 minutes | Cook time minutes

Ingredients

• 1 whole chicken (3–4 pounds), rinsed and patted
• 2 lemons, zested and quartered
• 4 sprigs fresh rosemary
• 4 cloves garlic, minced
  -2 olive
• 1 teaspoon salt
• 1/2 teaspoon freshly black pepper
  1 cup low-sodium chicken or water
• Optional 4 small potatoes, halved; 2 carrots, cut into 2-inch pieces

Instructions

1. Preheat the oven to 425°F (220°C). Place a rack the of the oven.
   2 In a small, combine olive, garlic, lemon zest, salt and pepper.
2. Rub the mixture all over the chicken, including under the skin possible. Stuff the lemon and rosemary sprigs inside the cavity4. If using vegetables, arrange them in a single layer on a large roasting pan. Drizzle with a little oil, and season with a pinch of salt.
3. Place the chicken on the rack directly in the pan above the vegetables. Pour the stock or water into the pan to keep the drippings moist.
4. for 15 minutes, then reduce the oven temperature to 375°F (190°C). Continue for 45–55 minutes or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and the juices run clear.
5. the chicken from the oven let rest for 10 minutes before carving. Spoon pan juices over the chicken vegetables serve.

Tips

• For extra crisp skin, broil on high for 2–3 minutes at the, watching carefully to prevent burning.
• If you prefer a herby aroma add a few thyme sprigs along with the rosemary.
• Save the pan as a light gravy base or to moisten.

Variations

• root vegetables like parsnips or sweet potatoes for a one-pan meal.
• Swap lemon for orange and a of honey for a citrus-glazed finish.