Golden roasted chicken with lemon, garlic, and fresh herbs, tender and flavorful for any main dish.
# What You'll Need:
→ Chicken
01 - 1 whole chicken, approximately 3.3 lb, giblets removed
→ Marinade
02 - 3 tbsp olive oil
03 - 2 lemons, zested and juiced
04 - 4 garlic cloves, minced
05 - 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
06 - 1 tbsp fresh thyme, chopped (or 1 tsp dried)
07 - 1 tbsp fresh parsley, chopped
08 - 1½ tsp salt
09 - ½ tsp freshly ground black pepper
→ For Roasting
10 - 1 lemon, quartered
11 - 1 head garlic, halved horizontally
12 - 2 sprigs fresh rosemary
13 - 2 sprigs fresh thyme
14 - 1 medium onion, quartered
15 - ½ cup low-sodium chicken broth (120 ml)
# How to Make It:
01 - Set oven temperature to 400°F (200°C) to prepare for roasting.
02 - Combine olive oil, lemon zest, lemon juice, minced garlic, chopped rosemary, thyme, parsley, salt, and black pepper in a small bowl, mixing thoroughly.
03 - Pat chicken dry with paper towels. Gently separate skin from breast and thigh areas. Apply half of the marinade under the skin and the remainder over the entire chicken surface.
04 - Insert quartered lemon, halved garlic head, rosemary sprigs, thyme sprigs, and quartered onion inside the chicken cavity.
05 - Tie legs together with kitchen twine and tuck wings beneath the body. Position chicken breast-side up in roasting pan or large ovenproof skillet.
06 - Pour chicken broth around the chicken in the pan to maintain moisture during roasting.
07 - Cook in preheated oven for 60 to 75 minutes until juices run clear and internal temperature reaches 165°F (75°C) at the thickest part of the thigh.
08 - Baste chicken once or twice with pan juices during roasting. Cover loosely with foil if skin browns too rapidly.
09 - Remove from oven and let rest for 10 to 15 minutes before carving to allow juices to redistribute.
10 - Carve and serve chicken with pan juices spooned over the meat for added flavor.
