Lemon Herb Roasted Chicken
Roasting a whole chicken is a timeless classic that never goes out of style. This recipe infuses the chicken with a bright, citrusy flavor from fresh lemons, balanced with aromatic herbs like rosemary and thyme. The combination results in a succulent, juicy bird with a crispy, golden skin.
Feel free to experiment with different herbs or add garlic for an extra layer of flavor. If you're short on time, consider using pre-mixed Italian seasoning. Remember to let the chicken rest before carving to ensure the juices redistribute for maximum tenderness.
This dish pairs wonderfully with roasted vegetables or a fresh salad, making it a versatile choice for family dinners or special occasions. Serve it during holiday gatherings or as a satisfying Sunday roast to impress your guests.
How to Make It
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1
Preheat the oven to 375°F (190°C).
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2
Pat the chicken dry with paper towels and place it in a roasting pan.
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3
Zest the lemon and then cut it in half. Squeeze the juice over the chicken and stuff the halves inside the cavity.
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4
Mix the rosemary, thyme, olive oil, salt, and black pepper in a small bowl.
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5
Rub the herb mixture all over the chicken, including under the skin.
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6
Roast the chicken in the oven for about 1.5 hours, or until the internal temperature reaches 165°F (75°C).
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7
Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
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Chicken Marsala
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