Simple Roasted Lemon Herb Chicken
This easy roasted chicken is a classic comfort meal that makes for a perfect family dinner.
recipesbynani.comThere is nothing better than the smell of a juicy herb roasted chicken filling the kitchen. It is one of my favorite meals to put together when I want something hearty but simple enough to handle on a busy weeknight.
My best tip for this recipe is to make sure you pat the chicken skin completely dry before adding the oil and herbs. This little step is what gives you that beautiful golden crisp that everyone loves.
🧺 Ingredients
- 1 whole roasting chicken, about 4 pounds
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 4 cloves garlic, minced
- 1 large lemon, halved
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 large carrots, cut into chunks
- 1 large onion, cut into wedges
👩🍳Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit.
- 2
Pat the chicken dry with paper towels and place it in a large roasting pan.
- 3
In a small bowl, mix the olive oil, garlic, rosemary, thyme, salt, and pepper.
- 4
Rub the herb mixture all over the chicken, making sure to get under the skin of the breast.
- 5
Place the lemon halves inside the cavity of the chicken.
- 6
Tuck the carrots and onion wedges around the bird in the pan.
- 7
Roast for about 75 to 90 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
- 8
Let the chicken rest for 15 minutes before carving so the juices stay inside the meat.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to three days. You can use the leftover meat for salads or sandwiches the next day, and save the bones to make a delicious homemade stock.
Made this recipe? Let us know how it went.
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