Description
A flavorful and juicy Lemon Herb Chicken Roast featuring a whole chicken seasoned with fresh herbs, garlic, and lemon, then roasted to perfection for a crispy skin and tender meat. This easy-to-make gluten-free main course is perfect for family dinners and special occasions.
Ingredients
Scale
Chicken and Seasoning
- 1 whole chicken (about 4 pounds), giblets removed and patted dry
- 1 lemon, halved
- 4 cloves garlic, smashed
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup chicken broth or water
Garnish
- Fresh herbs and lemon slices for garnish (optional)
Instructions
- Preheat and Prepare Seasoning: Preheat your oven to 425°F (220°C). In a small bowl, combine olive oil, rosemary, thyme, oregano, salt, black pepper, paprika, and crushed red pepper flakes if using. Mix well to create a flavorful herb rub.
- Season the Chicken: Rub the seasoning mixture all over the chicken, making sure to get under the skin where possible for maximum flavor. This helps infuse the meat with the herbs and spices.
- Stuff the Chicken: Stuff the chicken cavity with the halved lemon and smashed garlic cloves. This will add moisture and a citrusy aroma during roasting.
- Truss the Chicken: Tie the legs together using kitchen twine for even cooking and tuck the wings under the body. This helps the chicken retain its shape while roasting.
- Prepare for Roasting: Place the chicken breast-side up in a roasting pan or an oven-safe skillet. Pour the chicken broth or water into the bottom of the pan to keep the chicken moist during cooking.
- Roast: Roast the chicken in the preheated oven for about 1 hour and 15 minutes or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh. Baste the chicken once or twice with pan juices to keep it juicy and enhance the flavor.
- Rest the Chicken: Remove the chicken from the oven and let it rest for 10 to 15 minutes. Resting allows the juices to redistribute, resulting in tender and moist meat.
- Garnish and Serve: Garnish with fresh herbs and lemon slices if desired before carving and serving the chicken.
Notes
- Substitute dried herbs if fresh are not available; use 1 teaspoon dried herbs in place of each tablespoon of fresh.
- For extra crispy skin, pat the chicken dry thoroughly and let it sit uncovered in the refrigerator for a few hours before roasting.
