Description
A flavorful and juicy roast chicken infused with fresh lemon and garlic, perfect for a comforting dinner or a special occasion meal.
Ingredients
- 1 whole chicken (about 4 lbs)
- 1 lemon, halved
- 1 head garlic, halved crosswise
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth
Instructions
- Preheat the oven to 425°F (220°C).
- Remove giblets from the chicken and pat it dry with paper towels.
- Rub the chicken all over with olive oil, then season with salt and pepper.
- Stuff the cavity with the lemon halves, garlic halves, and half of the rosemary and thyme.
- Sprinkle the remaining herbs over the chicken.
- Place the chicken in a roasting pan and pour the chicken broth into the pan.
- Roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Baste the chicken halfway through cooking with the pan juices.
- Let rest for 10 minutes before carving and serving.
Notes
- Use a meat thermometer to ensure proper doneness.
- Leftovers can be stored in the fridge for up to 3 days.
- Great served with roasted vegetables or mashed potatoes.