Entrée: United States – Roast Chicken with Lemon and Herbs

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Additional 15 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 whole chicken, 3–4 lb (1.4–1.8 kg), giblets removed
2 lemons (1 halved, 1 sliced)
6 garlic cloves, crushed
2 tbsp (30 ml) fresh thyme leaves
2 tbsp (30 ml) fresh rosemary, chopped
3 tbsp (45 ml) olive oil or softened butter
Salt to taste
Freshly ground black pepper to taste
1 cup (240 ml) chicken stock (optional for pan), 8 fl oz (240 ml)

Show original ingredient measurements

1 whole chicken, 3–4 lb (1.4–1.8 kg), giblets removed
2 lemons (1 halved, 1 sliced)
6 garlic cloves, crushed
2 tbsp fresh thyme leaves
2 tbsp fresh rosemary, chopped
3 tbsp olive oil or softened butter
Salt to taste
Freshly ground black pepper to taste
1 cup chicken stock (optional for pan), 8 fl oz (240 ml)

Instructions

1. Preheat oven to 425°F (220°C). Pat chicken dry and season cavity with salt and pepper; stuff with halved lemon, 2 garlic cloves and a sprig of thyme.
2. Mix olive oil/butter with chopped rosemary, thyme, crushed garlic and zest of remaining lemon; rub all over chicken and under the skin where possible.
3. Tie legs together with kitchen twine and tuck wings under. Place on a rack in a roasting pan and scatter lemon slices around.
4. Roast 20 minutes at 425°F, then reduce heat to 375°F (190°C) and roast another 45–60 minutes until an instant-read thermometer reads 165°F (74°C) in the thickest part of the thigh.
5. Transfer to a cutting board and rest 10–15 minutes before carving. Spoon pan juices over slices when serving.

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