Lemon Herb Roast Chicken
Whole chicken roasted with lemon, garlic, and fresh herbs for a juicy, aromatic centerpiece dinner.
Ingredients
- 3 lbs whole chicken, patted dry
- 1 lemon, sliced
- 2 garlic cloves, smashed
- 1 tbsp olive oil
- 1 tbsp fresh rosemary or thyme, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
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1
Preheat oven to 425°F (220°C). Pat the 3 lbs patted dry whole chicken dry with paper towels.
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2
In a small bowl, mix the 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp chopped fresh rosemary or thyme.
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3
Rub the herb and oil mixture all over the whole chicken, including under the skin where possible.
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4
Stuff the cavity of the whole chicken with the 1 sliced lemon slices and 2 smashed garlic cloves.
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5
Place the whole chicken breast-side up in a roasting pan.
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6
Roast for 60-75 minutes, or until the skin is golden brown and the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
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7
Remove from the oven and let rest for 10-15 minutes before carving to allow the juices to redistribute.