Description
A moist, garlicky-lemony, easy roast dinner. Serve with roast potatoes and veggies, and you’ve got yourself a wholesome and impressive meal!
Ingredients
- 1 lemon, zested
- 2 sprigs fresh rosemary, chopped
- 3 sprigs fresh thyme, chopped
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- 1 pinch sea salt and pepper to taste
- 1 (3 pound) whole chicken
- 4 whole garlic cloves
Instructions
- Preheat an oven to 425 degrees F (220 degrees C). Combine the lemon zest
- rosemary
- thyme
- and minced garlic in a small bowl; stir in the olive oil
- then season to taste with salt and pepper.
- Separate the skin around the breast and thighs from the meat. Rub the herb mixture onto the meat
- underneath the skin. Cut the zested lemon in half
- and place half of the lemon into the cavity of the chicken along with the whole garlic cloves. Place the chicken into a roasting pan
- and squeeze the remaining lemon half evenly over the skin of the chicken.
- Bake the chicken 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 the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven
- cover with a doubled sheet of aluminum foil
- and allow to rest in a warm area for 10 minutes before slicing.
Prep Time: 15 mins
Cook Time: 1 hr 35 mins
Total Time: 2 hrs
Servings: 4