Lemon Herb Roast Chicken

$- 1 whole chicken (about 4-5 lbs) - 1 lemon, quartered - 4 garlic cloves, minced - 1/4 cup olive oil - 2 tablespoons fresh rosemary, chopped - 2 tablespoons fresh thyme, chopped - 2 tablespoons fresh parsley, chopped - Salt and pepper to taste - 1 cup chicken broth - 1 onion, quartered Using fresh ingredients makes a big difference. Choose a chicken that feels firm and heavy. Look for bright, plump herbs with no browning. Fresh garlic should be crisp, not soft. Quality olive oil enhances flavor, so select a good one. If you don’t have fresh herbs, dried ones work too. Use 1 tablespoon of dried herbs for every 2 tablespoons of fresh herbs. For rosemary, thyme, and parsley, the flavor still shines through. You can also try Italian seasoning as a blend. {{ingredient_image_1}} Start with a whole chicken that weighs about 4 to 5 pounds. Pat it dry with paper towels. This helps the skin crisp up nicely. Place the chicken in a roasting pan, making sure it sits flat. In a small bowl, mix 1/4 cup of olive oil, 4 minced garlic cloves, 2 tablespoons each of chopped rosemary, thyme, and parsley. Add salt and pepper to your taste. This herb blend will give the chicken great flavor. Now, rub this mixture all over the chicken. Don't forget to get under the skin! This step packs a ton of flavor into the meat. Stuff the chicken cavity with the quartered lemon and onion. This adds a lovely aroma as it roasts. Pour 1 cup of chicken broth into the roasting pan. This keeps the chicken moist during cooking. Preheat your oven to 425°F (220°C). Roast the chicken for about 1 hour and 15 minutes. Check the internal temperature; it should reach 165°F (75°C). The juices should run clear when you pierce the chicken. Halfway through roasting, baste the chicken with its own juices. This enhances the flavor and keeps it juicy. When it’s done, take it out and let it rest for 10 to 15 minutes before carving. Enjoy your lemon herb roast chicken with a side of seasonal vegetables or a fresh salad! To keep your chicken juicy, start with a whole bird. A larger chicken, around 4-5 lbs, holds moisture well. Pat the chicken dry with paper towels before seasoning. This step helps the skin crisp up nicely. Use a mix of olive oil, garlic, and fresh herbs. Rub this blend all over the chicken and under the skin. This method adds great taste and keeps the meat moist. Stuff the cavity with lemon and onion for extra flavor. The aromatics will steam the chicken from the inside, enhancing its taste. Basting is key to a juicy roast chicken. Halfway through cooking, take the pan juices and pour them over the chicken. This keeps the skin crispy and adds flavor. Use a baster or a spoon for this task. If you don’t have a baster, a simple spoon works well too. Basting every 20-30 minutes can help, but be careful not to open the oven door too much. Each time you open the door, the oven cools down. This can affect cooking time and juiciness. Resting the chicken is crucial for juicy meat. After removing it from the oven, let it sit for 10-15 minutes. This time allows the juices to redistribute throughout the meat. If you cut too soon, the juices will run out, leaving you with dry meat. Cover the chicken loosely with foil while it rests. This keeps it warm without steaming the skin. After resting, carve the chicken and serve it on a platter. Garnish with fresh herbs and roasted lemons for a beautiful presentation. Pro Tips Resting the Chicken: Allow the chicken to rest for 10-15 minutes after roasting to let the juices redistribute, ensuring a moist and flavorful meal. Use a Meat Thermometer: To ensure perfect doneness, use a meat thermometer to check that the internal temperature has reached 165°F (75°C). Enhance the Flavor: For deeper flavor, marinate the chicken in the herb mixture for a few hours or overnight before roasting. Save the Drippings: Don't discard the pan drippings! Use them to make a delicious gravy or sauce to serve alongside the chicken. {{image_2}} You can change the herbs in this recipe. Try using basil or oregano for a new taste. Mix and match herbs to find your favorite flavor. Fresh herbs give the best taste. Dried herbs work too but use less. A good rule is to use one-third of the dried herbs. Add vegetables to the roasting pan for more flavor. Carrots, potatoes, and celery are great choices. Chop them up and place them around the chicken. They soak up the tasty juices. Use these vegetables to create a full meal in one pan. Want to spice things up? Add citrus fruits like oranges or limes. Slice them and place them with the lemon inside the chicken. This gives a sweet and tangy flavor. You can also add spices like paprika or cumin for a kick. These small changes can turn your roast chicken into a new dish each time. Store your leftover roast chicken in an airtight container. Let the chicken cool first. This helps keep the meat moist. You can keep it in the fridge for up to four days. If you want it to last longer, consider freezing it. To reheat your chicken, preheat your oven to 350°F (175°C). Place the chicken in a baking dish. Add a splash of chicken broth to keep it moist. Cover the dish with foil to trap heat. Heat for about 20-25 minutes or until warm. You can also reheat it in the microwave. Just cover it with a damp paper towel to prevent drying out. If you freeze the chicken, wrap it tightly in plastic wrap. Then, place it in a freezer bag. Write the date on the bag. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight. Reheat as described above for best results. Roast your chicken for about 15 to 20 minutes per pound. A 4-5 pound chicken needs about 1 hour and 15 minutes. Always check the internal temperature. It should reach 165°F (75°C). This ensures the chicken is safe to eat. Yes, you can use chicken breasts. They cook faster than a whole chicken. Bake them for about 25 to 30 minutes at 425°F (220°C). Great sides include roasted veggies, mashed potatoes, or a fresh salad. You can also serve rice or quinoa for a healthy option. These dishes pair well with the lemon and herb flavors. This blog covered the key steps to make a tasty lemon herb roast chicken. We discussed choosing quality ingredients, prepping, and roasting the chicken for juicy results. You learned tips for basting and the right way to let the chicken rest. Variations let you experiment with flavors and veggies. Finally, storage info helps keep leftovers fresh. Remember, cooking is about having fun and being creative. Enjoy your roast chicken!$

Lemon Herb Roast Chicken

A flavorful roast chicken infused with lemon and fresh herbs.

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Prep Time 15

Cook Time 1 15

Total Time 1 30

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

1 whole chicken (about 4-5 lbs)
1 whole lemon, quartered
4 cloves garlic, minced
0.25 cup olive oil
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons fresh parsley, chopped
to taste salt
to taste pepper
1 cup chicken broth
1 whole onion, quartered

Instructions

Preheat your oven to 425°F (220°C).
In a small bowl, mix the olive oil, minced garlic, rosemary, thyme, parsley, salt, and pepper to create a flavorful herb blend.
Pat the chicken dry with paper towels and place it in a roasting pan.
Rub the herb mixture all over the chicken, including under the skin for added flavor.
Stuff the cavity of the chicken with the quartered lemon and onion for aromatics.
Pour the chicken broth into the bottom of the roasting pan to keep the chicken moist.
Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear when pierced.
Baste the chicken halfway through cooking with the juices from the pan to enhance flavor and moisture.
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.

Notes

Serve with seasonal vegetables or a simple green salad.

Keyword chicken, herb, lemon, roast