Lemon Herb Roast Chicken

• 1 (4-5 lb) whole chicken
• 2 tablespoons olive oil
• 1 lemon, halved
• 4 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 4 carrots, chopped
• 4 celery stalks, chopped
• 1 onion, quartered

Steps

1. 1 Preheat oven to 425°F (220°C).
2. 2 Pat the chicken dry with paper towels and season inside and out with salt, pepper, and paprika.
3. 3 In a small bowl, mix olive oil, minced garlic, thyme, and rosemary. Rub this mixture all over the chicken.
4. 4 Stuff the chicken cavity with lemon halves and any remaining herb mixture.
5. 5 Place chopped vegetables in a roasting pan and place the chicken on top.
6. 6 Roast in the oven for about 75 minutes, or until the internal temperature reaches 165°F (74°C).
7. 7 Remove from oven and let rest for 10 minutes before carving.

Nutrition

Tips

• For crispier skin, start the chicken at 475°F for the first 15 minutes, then reduce to 425°F.
• Save the pan juices to make a quick gravy.
• Letting the chicken rest is crucial to keep the meat juicy.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Serve with a side of roasted potatoes or a fresh green salad.
• Pair with a light white wine for a delightful meal.

FAQ