About the Recipe
A succulent roast chicken, golden-brown and infused with the tangy brightness of lemon and the aromatic allure of fresh herbs. Each bite promises a burst of flavor, tender juiciness, and a comforting aroma that fills your kitchen.
Indulge in the tantalizing flavors of lemon and herb-roasted chicken, where the zesty brightness of lemon melds harmoniously with the aromatic essence of fresh herbs. Transforming a simple whole chicken into a culinary masterpiece, promising succulent tenderness, a golden-brown crispy skin, and a mouthwatering aroma that will beckon everyone to the table. A culinary journey to create this delightful dish that’s bound to become a favorite in your home
Let’s dive into how you can make this delicious masterpiece in your home - See recipe below.
Ingredients
1 whole chicken (about 4-5 pounds)
2 lemons
4 cloves of garlic, minced
2 tablespoons of fresh rosemary, chopped
2 tablespoons of fresh thyme leaves
Salt and black pepper to taste
2 tablespoons of olive oil
1 onion, quartered
Optional: additional herbs like sage or parsley for extra flavor
Preparation
Preheat your oven to 400°F (200°C).
Rinse the chicken inside and out with cold water, then pat dry with paper towels.
Place the chicken on a roasting pan or baking dish.
In a small bowl, mix the minced garlic, chopped rosemary, thyme, salt, and black pepper.
Rub the olive oil all over the chicken, then sprinkle the herb mixture evenly, both inside the cavity and on the skin.
Cut one lemon in half and squeeze the juice over the chicken, then place the lemon halves inside the cavity along with the quartered onion.
Tie the legs of the chicken together with kitchen twine if desired for even cooking.
Roast the chicken in the preheated oven for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until the juices run clear and the internal temperature reaches 165°F (75°C) in the thickest part of the thigh.
If the skin starts to brown too quickly, you can tent it with foil halfway through cooking.
Once done, remove the chicken from the oven and let it rest for about 10-15 minutes before carving.
Squeeze the juice from the remaining lemon over the chicken for an extra citrusy kick before serving.
Optional Tips:
For added flavor, you can stuff the cavity with additional herbs like sage or parsley.
Serve the roasted chicken with your favorite sides like roasted vegetables, mashed potatoes, or a fresh green salad.
This lemon and herb roasted chicken is perfect for a cozy family dinner or a special gathering. The combination of zesty lemon, aromatic herbs, and tender chicken is sure to be a hit at your table. Enjoy!
Strength, rest, guidance, grace, help, sympathy, love - all from God to us!
What a list of blessings! - Evely Stenbock