Description
A flavorful, hearty dish of roasted chicken paired with a savory herb and garlic sauce, perfect for a weeknight dinner or a special occasion.
Ingredients
- 1 whole chicken (about 4 lbs)
- 3 tbsp olive oil
- 1 tbsp garlic, minced
- 2 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, chopped
- 1 lemon, quartered
- 1 onion, quartered
- Salt and pepper to taste
- 1 cup chicken broth
- 1 tbsp butter (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Pat the chicken dry with paper towels and season generously with salt and pepper, both inside and out.
- Stuff the chicken cavity with lemon, onion, garlic, and fresh herbs (thyme and rosemary).
- Rub the outside of the chicken with olive oil and minced garlic.
- Place the chicken on a roasting pan, breast-side up, and roast for 1 to 1.5 hours, or until the internal temperature reaches 165°F (75°C).
- During roasting, baste the chicken with its own juices halfway through cooking.
- Once cooked, remove from the oven and let the chicken rest for 10 minutes before carving.
- While the chicken is resting, pour the chicken broth into the roasting pan to create a sauce, scraping up any brown bits. You can add butter for extra richness if desired.
- Carve the chicken and serve with the sauce.
Notes
- For a crispier skin, you can increase the oven temperature to 450°F (232°C) for the last 10 minutes of roasting.
- Feel free to substitute the herbs with your favorites, such as sage or parsley, depending on your preference.
- This recipe pairs well with roasted vegetables or mashed potatoes.