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Lemon Herb Roasted Chicken Recipe

American · Main course · 95 min total

A classic roasted chicken infused with bright lemon and aromatic herbs, perfect for a comforting Sunday dinner or special occasion.

Ingredients

• 1 whole chicken (4-5 lbs)
• 2 lemons, halved
• 4 cloves garlic, smashed
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup chicken broth

Instructions

1. Preheat oven to 425°F (220°C). Pat chicken dry with paper towels.
2. In a small bowl, mix olive oil, rosemary, thyme, salt, and pepper. Rub mixture all over chicken, including under the skin.
3. Place lemon halves and garlic cloves inside the chicken cavity. Tie legs together with kitchen twine.
4. Place chicken breast-side up on a rack in a roasting pan. Pour chicken broth into the bottom of the pan.
5. Roast for 60-75 minutes, or until internal temperature reaches 165°F (74°C) in the thigh. Baste with pan juices halfway through.
6. Let rest for 10-15 minutes before carving. Serve with pan juices.

Tips

• For extra crispy skin, let chicken air-dry in the refrigerator uncovered for a few hours before roasting.
• Leftover chicken can be stored in the refrigerator for up to 3 days.
• Serve with roasted vegetables or a fresh salad.

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