Simple Lemon Herb Roasted Chicken
This classic roasted chicken is a reliable favorite that brings a comforting aroma to your kitchen.
dailyrecipesbook.comThere is nothing quite like the smell of a whole chicken roasting in the oven to make a house feel like a home. This recipe is a staple in my kitchen because it is straightforward and produces juicy meat with perfectly crispy skin every single time.
I find that letting the chicken sit at room temperature for a few minutes before putting it in the oven helps it cook more evenly. It is a simple trick, but it really makes a difference in the final texture.
Ingredients
- 1 whole roasting chicken, about 4 pounds
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 lemon, halved
Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit.
- 2
Pat the chicken dry with paper towels to ensure the skin gets crispy.
- 3
In a small bowl, whisk together the olive oil, lemon juice, garlic, rosemary, thyme, salt, and pepper.
- 4
Rub the herb mixture all over the chicken, including under the skin of the breast area.
- 5
Place the lemon halves inside the cavity of the chicken.
- 6
Place the chicken in a roasting pan or a large cast iron skillet.
- 7
Roast for about 60 to 75 minutes, or until an instant read thermometer inserted into the thickest part of the thigh reads 165 degrees Fahrenheit.
- 8
Let the chicken rest for 15 minutes before carving to keep the juices inside.
๐ก Tips
Store any leftovers in an airtight container in the fridge for up to three days. You can shred the cold meat to add to salads for a quick lunch the next day. If you have extra herbs, feel free to toss them into the pan for more flavor.
Made this recipe? Let us know how it went.
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