Simple Lemon Herb Roasted Chicken
This roasted chicken is a classic weeknight meal that fills the house with the most wonderful aroma.
recipesbynani.comThere is something so comforting about a whole roasted chicken sitting in the center of the table. It is the kind of meal that makes a busy weeknight feel a little bit special without needing hours of work in the kitchen.
My favorite trick for this recipe is to pat the skin extra dry before adding the oil and herbs. This simple step is the secret to getting that lovely golden brown skin that everyone in the family will want to grab first.
🧺 Ingredients
- 1 whole roasting chicken, about 4 pounds
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, cut into quarters
👩🍳Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit.
- 2
Pat the chicken dry with paper towels to ensure the skin gets nice and crispy.
- 3
In a small bowl, whisk together the olive oil, lemon juice, garlic, rosemary, thyme, salt, and pepper.
- 4
Place the chicken in a roasting pan and rub the herb mixture all over the bird, making sure to get some under the skin of the breast.
- 5
Stuff the cavity of the chicken with the lemon quarters.
- 6
Roast in the oven for about 60 to 75 minutes, or until the juices run clear and a meat thermometer reads 165 degrees Fahrenheit in the thickest part of the thigh.
- 7
Let the chicken rest for 15 minutes before carving so the juices stay inside the meat.
💡 Tips
You can store leftovers in an airtight container in the fridge for up to three days. Use any leftover meat for a quick salad or sandwich the next day. If you have the bones left over, they make a wonderful base for a homemade chicken soup.
Made this recipe? Let us know how it went.
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