This succulent roast chicken recipe yields a moist, garlicky-lemony, easy roast dinner. Serve it with roast potatoes and veggies, and you have a wholesome and impressive meal!
Ingredients
- 3 sprigs fresh thyme, chopped
- 2 sprigs fresh rosemary, chopped
- 2 cloves garlic, minced
- 1 lemon, zested then halved
- 1 teaspoon olive oil
- 1 pinch sea salt and ground black pepper, or to taste
- 1 (3 pound) whole chicken
- 4 whole garlic cloves
Directions
-
Preheat the oven to 425 degrees F (220 degrees C).
-
Combine thyme, rosemary, minced garlic, and lemon zest in a small bowl; stir in olive oil. Season with salt and black pepper.
-
Separate chicken skin from meat around breast and thighs. Rub herb mixture underneath skin. Place ½ lemon and whole garlic cloves into chicken cavity. Place chicken in a roasting pan; squeeze remaining ½ lemon over chicken.
-
Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour, 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near but not touching the bone, should read 180 degrees F (82 degrees C). Remove from the oven, cover with a double sheet of aluminum foil, and rest in a warm area before slicing, about 10 minutes .
Nutrition Facts (per serving)
| 450 | Calories |
| 27g | Fat |
| 5g | Carbs |
| 47g | Protein |
