There’s nothing more satisfying than the smell of roasted chicken wafting through the kitchen. This Lemon Herb Roasted Chicken is simple, flavorful, and perfect for a Sunday dinner or any occasion where comfort meets elegance. With fresh herbs, zesty lemon, and perfectly crispy skin, this dish is bound to become a favorite in your household!
Ingredients:
- 1 whole chicken (about 4-5 lbs)
- 3 tablespoons olive oil
- 2 lemons, quartered
- 4 garlic cloves, crushed
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 cup chicken broth
Instructions:
- Prep the Chicken: Preheat your oven to 425°F (220°C). Pat the chicken dry with paper towels to ensure crispy skin. Place the chicken on a roasting rack inside a large roasting pan.
- Season: Rub the chicken with olive oil. In a small bowl, mix the salt, pepper, paprika, rosemary, thyme, and parsley. Rub this herb mixture all over the chicken, making sure to get under the skin for maximum flavor.
- Stuff: Place the lemon quarters and crushed garlic inside the chicken cavity. This adds a burst of citrus and savory notes as the chicken roasts.
- Roast: Pour the chicken broth into the bottom of the pan to keep the meat moist. Roast the chicken in the preheated oven for about 1.5 hours or until the internal temperature of the chicken reaches 165°F (74°C) when checked with a meat thermometer. Baste the chicken occasionally with the pan juices to enhance the flavor and crisp the skin.
- Rest and Serve: Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute and keeps the meat tender. Serve with roasted vegetables or mashed potatoes for a complete meal.
Tips:
- For an extra crispy skin, place the chicken under the broiler for the last 5 minutes of roasting.
- Feel free to experiment with other herbs, such as sage or tarragon, depending on what you have available.