This lemon-herb roast chicken is juicy, golden, and bursting with citrusy flavors. Perfect for a special dinner or a Sunday roast, this dish is guaranteed to delight everyone at the table.
Ingredients:
- 1 whole chicken (3-4 pounds)
- 2 lemons, halved (plus extra slices for garnish)
- 4-5 cloves garlic, crushed
- 3 tablespoons olive oil or melted butter
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- Salt and black pepper to taste
- 1/2 cup chicken broth (optional)
- Fresh parsley or rosemary sprigs for garnish
Preparation Method:
1. Preheat the Oven:
Preheat your oven to 400°F (200°C).
2. Prepare the Chicken:
- Remove any giblets from the chicken cavity if present.
- Pat the chicken dry with paper towels to ensure crispy skin.
3. Season the Chicken:
- In a small bowl, combine the olive oil (or melted butter), crushed garlic, thyme, rosemary, salt, and pepper.
- Rub the mixture all over the chicken, ensuring you coat the skin thoroughly. You can also gently separate the skin from the breast and rub some seasoning underneath for extra flavor.
- Place half of the lemon halves inside the chicken cavity for an aromatic infusion.
4. Arrange and Roast:
- Place the chicken on a roasting pan or oven-safe dish, breast side up.
- Scatter the remaining lemon halves around the chicken. You can also pour chicken broth into the bottom of the pan for added moisture (optional).
- Roast the chicken in the oven for 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer inserted into the thickest part of the thigh.
5. Rest and Garnish:
- Remove the chicken from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute for a more tender bite.
- Garnish with fresh parsley or rosemary sprigs and arrange extra lemon slices around the chicken for a beautiful presentation.
Serving Suggestions:
This lemon-herb roast chicken pairs wonderfully with roasted vegetables, mashed potatoes, or a light side salad. For an extra burst of flavor, drizzle some of the pan juices over the chicken before serving.