Lemon Garlic Roasted Chicken (Printable Version)

Juicy roasted chicken flavored with zesty lemon, garlic, and herbs with a crispy golden skin finish.

# What You'll Need:

01 - 1 whole chicken (approx. 3.3 lbs)

02 - 3 tablespoons olive oil

03 - 4 cloves garlic, minced

04 - 1 lemon, zested and juiced

05 - 1 teaspoon dried thyme

06 - 1 teaspoon dried rosemary

07 - 1 teaspoon salt

08 - ½ teaspoon black pepper

09 - 1 lemon, quartered

10 - 4 sprigs fresh thyme

11 - 4 sprigs fresh rosemary

12 - 1 onion, quartered (optional)

13 - Fresh parsley, chopped (optional)

01 - Set the oven to 425°F.

02 - Remove giblets from the chicken and pat dry with paper towels.

03 - Combine olive oil, minced garlic, lemon zest and juice, dried thyme, dried rosemary, salt, and black pepper in a small bowl.

04 - Rub the marinade evenly over the chicken, including beneath the skin and inside the cavity.

05 - Fill the chicken cavity with quartered lemon, fresh thyme, rosemary, and onion quarters if using.

06 - Tie the legs with kitchen twine and tuck the wings under the body for even roasting.

07 - Place the chicken breast-side up on a rack inside a roasting pan.

08 - Cook for 1 hour and 15 minutes until juices run clear near the leg and an internal temperature of 165°F is reached in the thickest part.

09 - Allow the chicken to rest for 10 minutes before carving.

10 - Optionally garnish with fresh parsley and serve.

01 -

This chicken turns out tender and juicy every time, like a delicious secret you can’t wait to share with friends
The zesty lemon and aromatic garlic combo wakes up your taste buds in the best way

02 -

Drying the chicken uncovered in the fridge before roasting really crisps the skin to restaurant quality
Substituting fresh herbs for dried means doubling their quantity to keep the flavors balanced

03 -

Let your chicken come to room temperature before roasting to ensure even cooking throughout
Using a meat thermometer is the secret that makes all the difference between perfect and undercooked