Description

A classic roasted chicken infused with garlic, fresh herbs, and lemon for a flavorful and juicy main course perfect for family dinners or special occasions.

Ingredients

Units Scale

1 whole chicken (4–5 pounds)
4 tablespoons olive oil
1 lemon, halved
1 head of garlic, halved crosswise
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme leaves
1 tablespoon fresh parsley, chopped
Salt and black pepper, to taste
1 teaspoon paprika (optional, for color)
1 cup chicken broth (for the roasting pan)

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Instructions

Preheat oven to 425°F (220°C).
Remove giblets from chicken and pat dry with paper towels.
Rub chicken all over with olive oil, including under the skin where possible.
Season the chicken generously with salt, pepper, and paprika (if using).
Stuff the cavity with lemon halves and garlic halves.
Sprinkle chopped rosemary, thyme, and parsley over and inside the chicken.
Tie the legs together with kitchen twine and tuck wings under the body.
Place chicken in a roasting pan and pour chicken broth into the pan.
Roast for 1 hour and 15 minutes, or until internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Let rest for 10-15 minutes before carving and serving.

Notes

Use a meat thermometer for accurate doneness.
Let chicken rest before carving to retain juices.
Add root vegetables to the pan for a one-pan meal.
Leftovers are great for sandwiches or soups.

Nutrition

Serving Size: 1/6 chicken
Calories: 410
Sugar: 0g
Sodium: 380mg
Fat: 24g
Saturated Fat: 6g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 45g
Cholesterol: 140mg