Lemon Herb Roasted Chicken
This lemon herb roasted chicken recipe is a classic and flavorful main course option. The combination of zesty lemon and fragrant herbs makes this dish a crowd-pleaser. The chicken is tender and juicy, with a crispy and golden skin. It's perfect for any occasion!
Ingredients
Marinade
- Lemon juice — 1/4 cup (60 ml)
- Olive oil — 1/4 cup (60 ml)
- Garlic Cloves — 3 (minced)
- Fresh rosemary — 2 tablespoons (10 g)
- Fresh Thyme — 2 tablespoons (10 g)
- Salt — 1 teaspoon (5 g)
- Black pepper — 1/2 teaspoon (2.5 g)
Chicken
- Whole chicken — 1 (3-4 lbs or 1.4-1.8 kg)
- Fresh lemon — 1 (sliced)
- Fresh rosemary sprigs — 4
- Fresh thyme sprigs — 4
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Cooking Instructions!
In a small bowl, mix together lemon juice, olive oil, minced garlic, rosemary, thyme, salt, and black pepper to create the marinade.
Place the chicken in a large resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours, or overnight for enhanced flavor.
Preheat the oven to 425°F (220°C).
Remove the chicken from the marinade and discard the excess marinade. Place the chicken on a roasting rack in a baking dish.
Stuff the cavity of the chicken with lemon slices, rosemary sprigs, and thyme sprigs for added flavor.
Roast the chicken in the preheated oven for approximately 60 minutes or until the internal temperature reaches 165°F (75°C). Baste the chicken with pan juices every 20 minutes for a crispy and golden skin.
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
Serve the lemon herb roasted chicken with your favorite sides and enjoy!
