Roasted Chicken Lemon Herbs (Print Version)
Golden roasted chicken seasoned with fresh herbs and lemon for a classic, savory meal.
# What You Need:
→ Poultry
01 - 1 whole chicken (about 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
→ Spices & Seasonings
07 - 2 tbsp olive oil
08 - 1½ tsp kosher salt
09 - ½ tsp freshly ground black pepper
10 - 1 tsp paprika
→ Vegetables for Roasting Base
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 tsp salt and ¼ tsp 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 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 10 minutes before carving. Serve with pan juices and roasted vegetables.
# Insider Tips:
01 -
- The skin gets impossibly crispy while the meat stays juicy throughout
- Minimal active effort for maximum impressive results
02 -
- Dry skin equals crispy skin so do not skip the paper towel step
- A meat thermometer takes all the guesswork out of doneness
03 -
- Bring the chicken to room temperature for 30 minutes before roasting
- Letting it rest is non negotiable for juicy meat