Description
A comforting and flavorful lemon herb roast chicken that’s perfect for family gatherings or weeknight dinners.
Ingredients
Scale
- 1 whole chicken (around 4 to 5 pounds)
- 4 tablespoons olive oil
- 2 lemons (zested and juiced)
- 4 garlic cloves (minced)
- 2 teaspoons fresh thyme
- 2 teaspoons fresh rosemary
- 2 teaspoons fresh parsley
- Salt and pepper to taste
- Optional: 1 onion (quartered)
- Optional: 1 to 2 cups assorted vegetables (like carrots and potatoes)
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse the whole chicken under cool water and pat it dry with paper towels.
- Mix together the olive oil, lemon zest, lemon juice, minced garlic, thyme, rosemary, parsley, salt, and pepper in a bowl.
- Place the chicken in a roasting pan and scatter quartered onions or vegetables around it.
- Rub the lemon herb mixture all over the chicken, ensuring to get under the skin.
- Tuck the wing tips underneath the body to prevent them from burning.
- Roast the chicken for about 1 hour and 15 minutes to 1 hour and 30 minutes.
- Let the chicken rest for about 10 minutes before carving.
Notes
Consider swapping herbs based on personal preferences. Leftovers can be stored in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 70mg