Description
A flavorful and juicy lemon herb chicken roast perfect for an easy and satisfying dinner. This recipe features a whole chicken seasoned with fresh and dried herbs, roasted to golden perfection with a crispy skin and tender meat.
Ingredients
Scale
Chicken and Seasoning
- 1 whole chicken (about 4 pounds), giblets removed and patted dry
- 1 lemon, halved
- 4 cloves garlic, smashed
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup chicken broth or water
Garnish (Optional)
- Fresh herbs
- Lemon slices
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) to ensure it’s hot and ready for roasting the chicken evenly.
- Prepare Herb Mixture: In a small bowl, combine olive oil, chopped rosemary, thyme leaves, oregano, salt, black pepper, paprika, and crushed red pepper flakes if using, to create a flavorful seasoning blend.
- Season the Chicken: Rub the herb mixture all over the chicken, making sure to get under the skin where possible for deeper flavor absorption.
- Stuff the Cavity: Place the lemon halves and smashed garlic cloves inside the chicken’s cavity to infuse additional aroma and taste while roasting.
- Truss the Chicken: Tie the legs together with kitchen twine and tuck the wings underneath the body for even cooking and a tidy presentation.
- Arrange in Roasting Pan: Place the chicken breast-side up in a roasting pan or oven-safe skillet. Pour chicken broth or water into the bottom of the pan to keep the meat moist during roasting.
- Roast the Chicken: Cook in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reads 165°F (74°C) in the thickest part of the thigh.
- Baste Occasionally: During roasting, baste the chicken once or twice with the pan juices to enhance moisture and flavor.
- Rest the Chicken: Remove the chicken from the oven and let it rest for 10–15 minutes before carving. This helps the juices redistribute for a juicy result.
- Garnish and Serve: Optionally, garnish with fresh herbs and lemon slices before serving for an attractive and fresh finishing touch.
Notes
- You can substitute dried herbs if fresh aren’t available; use 1 teaspoon dried per tablespoon fresh.
- For extra crispy skin, pat the chicken dry and let it sit uncovered in the refrigerator for a few hours before roasting.
