Herb-Roasted Chicken with Lemon and Garlic

Name: Herb-Roasted Chicken with Lemon and Garlic
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Whole chicken; Olive oil; Garlic, minced; Lemon juice and zest; Fresh rosemary, chopped; Fresh thyme, chopped; Salt; Black pepper; Lemon, quartered; Onion, quartered; Garlic bulb, halved; Chicken broth

A succulent main course with a zesty kick

This herb-roasted chicken features a blend of fresh herbs, lemon, and garlic, offering a perfect balance of flavors for a delicious dinner.

1 h 30 min
4
Intermediate

Ingredients

For the Chicken Marinade

Whole chicken

1 (approximately 4 lbs)

Olive oil

1/4 cup

Garlic, minced

4 cloves

Lemon juice and zest

2 lemons

Fresh rosemary, chopped

1 tbsp

Fresh thyme, chopped

1 tbsp

Salt

1 tsp

Black pepper

1/2 tsp

For the Roasting

Lemon, quartered

Onion, quartered

Garlic bulb, halved

Chicken broth

1 cup

Preparation

Marinating the Chicken

Combine ingredients

In a large bowl, combine olive oil, minced garlic, lemon juice, lemon zest, rosemary, thyme, salt, and black pepper.

Rub the chicken

Rub the mixture all over the chicken, including under the skin for more flavor.

Refrigerate

Cover and refrigerate for at least 1 hour, preferably overnight for enhanced flavor.

Preparing the Roasting Pan

Preheat oven

Preheat your oven to 375°F (190°C).

Arrange aromatics

Place the quartered lemon and onion, along with the halved garlic bulb, into a roasting pan.

Add broth

Pour chicken broth into the pan to keep the chicken moist during roasting.

⚠ Important: Ensure the chicken is at room temperature before roasting. 💡 Pro Tip: Trussing the chicken helps ensure even cooking.

Cooking Process

Roasting the Chicken

Place the marinated chicken on top of the prepared aromatics in the roasting pan and roast in the preheated oven.

Basting the Chicken

Every 20 minutes, baste the chicken with the pan drippings to enhance flavor and keep it moist.

Checking for Doneness

Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.

Plating & Serving