Roasted Chicken Lemon Herbs (Printable Version)
Juicy roasted chicken with bright lemon and aromatic herbs, complemented by tender roasted vegetables.
# What You'll Need:
→ Chicken and Marinade
01 - 1 whole chicken (about 3.3 lbs)
02 - 2 tablespoons olive oil
03 - 1 lemon, halved
04 - 4 garlic cloves, smashed
05 - 1 teaspoon salt
06 - 1/2 teaspoon black pepper
→ Fresh Herbs
07 - 3 sprigs fresh rosemary
08 - 3 sprigs fresh thyme
09 - 2 sprigs fresh parsley
10 - 2 sprigs fresh sage (optional)
→ Vegetables for Roasting
11 - 2 onions, quartered
12 - 2 carrots, cut into large chunks
13 - 2 celery stalks, cut into large pieces
# Directions:
01 - Preheat the oven to 425°F.
02 - Remove the chicken giblets, pat the chicken dry with paper towels, and place it on a rack in a roasting pan.
03 - Rub the chicken all over with olive oil, salt, and black pepper.
04 - Stuff the cavity with the lemon halves, garlic cloves, and sprigs of rosemary, thyme, parsley, and sage.
05 - Arrange the onions, carrots, and celery around the chicken in the roasting pan.
06 - Tie the legs together with kitchen twine and tuck the wing tips under the body.
07 - Roast for 1 hour 15 minutes, or until the juices run clear when you cut between the leg and thigh, and a thermometer inserted into the thickest part of the thigh reads 165°F.
08 - Baste the chicken with pan juices halfway through roasting if desired.
09 - Remove from oven, tent loosely with foil, and let rest for 10 minutes before carving.
10 - Serve with the roasted vegetables and pan juices.
# Expert Hints:
01 -
- The roasted vegetables underneath catch all those incredible pan juices, becoming almost more delicious than the chicken itself
- Minimal hands on time means you can greet guests or help with homework while it works its magic in the oven
- Leftovers make the best sandwiches for Monday lunch, if there are any
02 -
- A hot oven is non negotiable for that crispy, golden skin we all want
- Letting the meat rest before carving prevents all those delicious juices from running onto your cutting board instead of staying in the meat
03 -
- Invest in a good meat thermometer, it takes all the guesswork out of doneness
- Roasting on a rack lets air circulate and keeps the bottom from getting soggy