Description
Juicy, golden roast chicken infused with bright lemon and fresh herbs, perfect for family dinners and easy leftovers.
Ingredients
- Whole Chicken: 4–5 pounds
- Lemon: 2 large, halved
- Fresh Rosemary: 3–4 sprigs
- Fresh Thyme: 3–4 sprigs
- Garlic: 6 cloves, smashed
- Olive Oil: 3 tablespoons
- Unsalted Butter: 3 tablespoons, softened
- Salt: 2 teaspoons
- Black Pepper: 1 teaspoon
- Onion: 1 large, quartered
Instructions
- Preheat Your Equipment: Preheat the oven to 425°F (220°C).
- Combine Ingredients: In a small bowl, mix 3 tablespoons olive oil, 3 tablespoons softened unsalted butter, 2 teaspoons salt, 1 teaspoon black pepper, and the minced leaves from 2 sprigs each of rosemary and thyme to form a paste.
- Prepare Your Cooking Vessel: Place the quartered onion and 2 smashed garlic cloves in the bottom of a roasting pan to create a flavored rack for the chicken.
- Assemble the Dish: Pat the chicken dry, rub the herb-butter mixture under and over the skin, stuff the cavity with the 2 halved lemons, remaining rosemary and thyme sprigs, and the remaining smashed garlic cloves, then truss if desired.
- Cook to Perfection: Place the chicken breast-side up on the onion bed and roast for about 1 hour 15 minutes to 1 hour 30 minutes, basting once halfway through, until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
- Finishing Touches: Remove the chicken from the oven, tent loosely with foil, and let rest for 10–15 minutes to allow juices to redistribute.
- Serve and Enjoy: Carve the chicken, garnish with fresh herb sprigs and lemon wedges, and serve with your favorite sides.
Notes
- Tip: Pat the chicken very dry before seasoning to ensure crisp skin.
- Tip: For extra crispy skin, finish under the broiler for 2–3 minutes while watching closely.
- Tip: Save pan drippings for a quick gravy or to drizzle over roasted vegetables.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of the whole chicken)
- Calories: 340
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 30 g
- Cholesterol: 115 mg