Description
Learn how to make a delicious Lemon Herb Roasted Chicken that is juicy and flavorful. Perfect for a family dinner or special occasion. Click here for the recipe!
Ingredients
- – 1 whole chicken (2.27 kg) – thawed and giblets removed
- – 2 medium yellow onions, peeled and quartered
- – 2 large lemons, quartered
- – 2 heads garlic, cut into half crosswise
- – 2 sprigs fresh rosemary
- – 2 sprigs fresh thyme
- – Salt and pepper
- – Chicken broth or water for the pan
- – 8 tablespoons (120 ml) vegetable oil, melted
- – 5 cloves garlic, minced
- – 1 teaspoon (5 ml) fresh rosemary leaves, finely chopped
- – 2 teaspoons (10 ml) fresh thyme leaves
- – Zest of 2 large lemons
- – 2 teaspoons (10 ml) sea salt
- – 1/2 teaspoon (3 ml) ground black pepper
Instructions
- Let the chicken sit at room temperature for 20 to 30 minutes to reduce its chill.
- Heat the oven to 425°F and place the oven rack in the lower part.
- For the lemon garlic herb mixture, blend the melted oil, minced garlic, finely chopped rosemary, thyme leaves, lemon zest, salt, and pepper in a bowl. Set this aside.
- Dry the chicken completely with a paper towel, making sure to include the interior cavity.
- Gently loosen the skin with your fingers, then use a spoon to create room underneath. Spread a bit more than half of the prepared mixture beneath the skin, pressing down to distribute it evenly and ensure the garlic is well incorporated.
- Fill the cavity with one quartered lemon, one quartered onion, one halved garlic head, one rosemary sprig, and one thyme sprig.
- Use kitchen string to tie the chicken legs together. Tuck the wings under the chicken or secure the wing tips to prevent burning.
- In a large roasting dish, arrange the leftover quartered onions, garlic, lemon, and herbs to form a bed. Set the chicken, breast side up, on top of this vegetable arrangement.
- Coat the outside of the chicken with the remaining mixture. Sprinkle extra salt and a few turns of black pepper on the outside. Pour about one cup of broth or water into the pan to prevent the juices from burning.
- Bake for 90 minutes, adjusting the liquid at the bottom of the pan as needed.
- Rotate the pan if certain areas brown more quickly due to oven hot spots. Cover any overly browned areas with foil if necessary. The chicken is done when a meat thermometer reads 165°F in the thickest parts of the breast and thigh.
- Take the chicken out of the oven and let it rest for 15 minutes before slicing. Enjoy your meal!
Notes
- Thoroughly dry the chicken before applying the lemon garlic herb mixture for a crispy skin.
- Tie the chicken legs together and tuck the wings for even cooking.
- Rotate the roasting pan during baking for even browning and cover any overly browned areas with foil.
