Garlic Lemon Herb Roast Chicken
Ingredients:
- 1 whole chicken (about 3-4 pounds)
- 4 cloves of garlic, minced
- 1 lemon, zested and juiced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup chicken broth
Instructions:
Preheat the Oven: Preheat your oven to 425°F (220°C).
Prepare the Chicken:
- Remove the giblets from the chicken cavity and pat the chicken dry with paper towels.
- Place the chicken in a roasting pan or a baking dish.
Season the Chicken:
- In a small bowl, mix together the minced garlic, lemon zest, lemon juice, rosemary, thyme, parsley, salt, and pepper.
- Rub the chicken with olive oil, inside and out.
- Rub the herb and garlic mixture all over the chicken, including inside the cavity.
Tie the Legs:
- If the chicken has legs with a pop-up timer, tuck them under the skin or tie the legs together with kitchen twine.
Roast the Chicken:
- Place the chicken in the preheated oven and roast for about 20 minutes.
- Reduce the oven temperature to 375°F (190°C) and continue roasting for about 1 hour or until the internal temperature reaches 165°F (74°C). Baste the chicken with pan juices every 20-30 minutes.
Check for Oneness:
- To check for oneness, insert a meat thermometer into the thickest part of the thigh without touching the bone. The internal temperature should read 165°F (74°C).
Rest the Chicken:
- Once done, remove the chicken from the oven and let it rest for about 10-15 minutes before carving.
Make Gravy (Optional):
- While the chicken is resting, you can make a simple gravy by glazing the pan with chicken broth and thickening it with a bit of flour if desired.
Serve:
- Carve the chicken and serve it with your favourite side dishes.
Enjoy your delicious Garlic Lemon Herb Roast Chicken!
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