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Lemon Herb Roasted Chicken

A whole roasted chicken rubbed with lemon, garlic, and fresh herbs, yielding crispy golden skin and incredibly juicy meat. The ultimate Sunday dinner centerpiece.

DinnerFrenchMedium

15 min

Prep

1 hr 15 min

Cook

1 hr 30 min

Total

Servings

Medium

Difficulty

Instructions

Preheat oven to 425F. Pat chicken dry inside and out with paper towels. Season the cavity with salt and pepper.

Tip: Drying the skin thoroughly is the single most important step for crispy skin.

Mix softened butter with the zest of one lemon, chopped thyme leaves, and minced garlic from 2 cloves. Gently loosen the skin over the breast and rub the herb butter under the skin.

Stuff the cavity with the halved garlic head, quartered onion, remaining lemon halves, and herb sprigs. Truss the legs with kitchen twine.

Rub the outside with olive oil, salt, and pepper. Place breast-side up on a roasting rack in a pan. Roast for 1 hour 15 minutes until the thigh reaches 165F and juices run clear.

Rest the chicken for 15 minutes before carving. Spoon the pan juices over the carved meat. Serve with the roasted garlic cloves squeezed out of their skins.

Nutrition per Serving

420kcal

Calories

46g

Protein

Carbs

24g

Fat

Fiber

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Lemon Herb Roasted Chicken

Ingredients

Instructions

Nutrition per Serving

Tags

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