Description
A classic roast chicken dish featuring fresh herbs, garlic, and lemon, resulting in tender, juicy meat with crispy skin and flavorful pan drippings.
Ingredients
Scale
- 1 whole chicken (about 4–5 lbs)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 4 cloves garlic, minced
- 1 lemon, sliced
- 1 cup chicken broth
Instructions
- Preheat the oven to 425°F (220°C). Gather your ingredients and ensure the chicken is fully thawed.
- In a small bowl, mix together the olive oil, salt, pepper, rosemary, thyme, parsley, and minced garlic to create a fragrant herb rub.
- Pat the chicken dry with paper towels and rub the herb mixture all over the chicken, ensuring to work it underneath the skin.
- Place the lemon slices inside the cavity of the chicken. Place the chicken in a roasting pan and pour the chicken broth around it. Roast for about 1 hour and 15 minutes or until the internal temperature reaches 165°F (75°C).
- Let the chicken rest for 10 minutes before carving to allow the juices to redistribute.
Notes
Serve with roasted vegetables, mashed potatoes, or a fresh garden salad. Consider making a gravy from the pan drippings.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 0g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 130mg