This is a fool-roof way to roast a chicken with a ton of flavor. Stuffing the cavity with fresh herbs and lemon means all their flavor permeates the meat. It's subtle but delicious. The skin is golden brown and crispy. Serve this lemon herb roasted chicken as a simple weeknight meal or as part of a lovely Sunday dinner. This chicken comes out moist and juicy thanks to the fresh lemons inside. They also add a lovely citrus flavor. Checking the internal temperature will ensure you don't overcook and lose valuable juices.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Chicken Yield: 6 Servings
Ingredients :
- 1 - whole roasting chicken
- 4-5 lb.
- 1-2 - lemons
- quartered
- 3-5 sprig(s) fresh rosemary
- 3-5 sprig(s) fresh thyme
- 1/4 cup(s) softened butter
- - salt and pepper
- to taste
- - dried rosemary and thyme if desired
Intructions :
- Preheat oven to 425 degrees. Rinse and pat dry your roasting chicken.
- Season inside and out with a sprinkle of salt and pepper.
- In the cavity
- place your fresh herb sprigs and lemon quarters until full.
- Rub the outside of the chicken with the softened butter. I will usually crumble some dried rosemary and thyme over this layer of butter as well.
- Place the chicken on a baking rack placed on a cookie sheet. Truss the legs and tuck the wings behind the neck area.
- Place the cookie sheet in the preheated oven. Bake at 425 degrees for 20-30 minutes. Then lower the temperature to 350 degrees and bake the chicken for 20 minutes per pound
- checking before the last 20 minutes for internal temperature. Should reach 165 degrees. Once the chicken reaches 165 degrees internally
- remove it from the oven and let rest for 20 minutes before serving.
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Keyword : recipe-American-Chicken-Roast