Lemon & herb roast chicken
Crisp, golden skin. Tender, juicy chicken. Your new Sunday tradition.
Prep 15 min · Cook 75 min · Serves 4 · Easy
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Ingredients
- 1 whole chicken (about 4 lb)
- 2 tbsp olive oil
- 1 lemon, halved
- 4 cloves garlic, smashed
- 4 sprigs rosemary
- 1 tsp kosher salt
- ½ tsp black pepper
Instructions
Heat the oven to 425°F. Pat the chicken dry and place in a roasting pan.
Rub with olive oil, salt, and pepper. Place lemon, garlic, and rosemary inside the cavity.
Roast for approximately 75 minutes, until a food thermometer reads 165°F in the thickest part of the breast and thigh, away from bone. Check early and continue as needed.
Rest for 15 minutes before carving. Spoon the pan juices over the chicken and serve.
Kitchen tips
Pat the chicken dry before cooking for better browning. Let it rest for 5 minutes before serving.
Substitutions
Swap fresh herbs for one-third the amount of dried herbs. Adjust cooking time for different chicken cuts.
Allergens
Check ingredient labels and substitutions for your dietary needs.
Storage
Refrigerate in a covered container within 2 hours. Use within 3–4 days and reheat thoroughly.