Roasted Chicken with Lemon Herbs (Print Version)
Succulent golden roasted chicken enhanced with fresh herbs and zesty lemon, served with roasted vegetables.
# Recipe Ingredients:
→ Poultry
01 - 1 whole chicken (approximately 3.3 lbs)
→ Aromatics & Herbs
02 - 1 large lemon, halved
03 - 4 garlic cloves, smashed
04 - 4 sprigs fresh rosemary
05 - 4 sprigs fresh thyme
06 - 2 sprigs fresh sage (optional)
→ Spices & Seasonings
07 - 2 tablespoons olive oil
08 - 1½ teaspoons kosher salt
09 - ½ teaspoon freshly ground black pepper
10 - 1 teaspoon paprika (optional)
→ Vegetables (for roasting base, optional)
11 - 1 onion, quartered
12 - 2 carrots, cut into chunks
13 - 2 celery stalks, cut into chunks
# Directions:
01 - Preheat the oven to 425°F.
02 - Pat the chicken dry with paper towels. Season the cavity with ½ teaspoon salt and ¼ teaspoon pepper.
03 - Stuff the cavity with lemon halves, garlic cloves, and half of the herbs.
04 - Truss the legs with kitchen twine and tuck the wings under the body.
05 - Rub the chicken skin with olive oil, then sprinkle with remaining salt, pepper, and paprika.
06 - Arrange onion, carrots, and celery (if using) in a roasting pan. Place remaining herbs on top.
07 - Set the chicken breast-side up on the vegetables or directly in the pan.
08 - Roast for 1 hour 15 minutes, or until the juices run clear and a thermometer inserted into the thickest part of the thigh reads 165°F.
09 - Let the chicken rest for 10 minutes before carving. Serve with pan juices and roasted vegetables.
# Expert Advice:
01 -
- The skin gets impossibly crispy while the meat stays impossibly juicy
- Your entire kitchen will smell like a French bistro
- Leftovers make the best sandwiches youve ever had
02 -
- Dry skin equals crispy skin so pat it really thoroughly
- Letting the chicken rest is non negotiable or youll lose all those delicious juices
- A meat thermometer takes all the guesswork out of doneness
03 -
- Baste once or twice during cooking for even crispier skin
- Leftovers make the best chicken salad sandwiches