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- 1 whole chicken (about 4-5 lbs) - 2 lemons (1 for stuffing and 1 for juice) - 4 cloves garlic, minced - 1/4 cup olive oil - 2 tablespoons fresh rosemary, finely chopped - 2 tablespoons fresh thyme, finely chopped - 1 tablespoon fresh parsley, finely chopped - Salt and pepper to taste - 1 onion, quartered - 2 cups baby potatoes, halved - 1 cup carrots, cut into sticks The whole chicken is the star of this dish. Choose one that weighs about 4 to 5 pounds for the best results. The chicken should be fresh for the most flavor and juiciness. Fresh herbs add depth to the taste. I use rosemary, thyme, and parsley. Their bright flavors work well with the lemon. I chop them finely to spread their essence throughout the dish. For vegetables, I like to use baby potatoes, carrots, and onions. They roast nicely and soak up the chicken's juices. Cut the potatoes in half and slice the carrots into sticks for even cooking. - Olive oil - Salt and pepper - 4 cloves garlic - 2 lemons Olive oil keeps the chicken moist and helps the skin crisp up. It also helps the herbs stick to the chicken. Garlic adds a punch of flavor. Mince it well to release all its goodness. Lemons bring brightness and a tangy taste. Use one for juicing and one to stuff inside the chicken. The lemon in the cavity steams the meat, making it juicy. For the full recipe, check the details above! 1. Preheating the oven: Start by setting your oven to 425°F (220°C). This high heat helps to crisp the skin and lock in the juices. 2. Mixing the herb marinade: In a bowl, combine 1/4 cup of olive oil, 4 minced garlic cloves, the juice from one lemon, 2 tablespoons each of finely chopped rosemary, thyme, and parsley, along with salt and pepper. Mix well until blended. This mix will give your chicken great flavor. 1. Drying the chicken: Take your whole chicken and pat it dry with paper towels. A dry chicken skin will crisp up nicely during roasting. 2. Rubbing the marinade and stuffing: Rub the herb marinade all over the chicken, making sure to get it under the skin, especially on the breasts and thighs. This helps the flavors soak in. Cut the second lemon into quarters. Place those inside the chicken cavity with a few sprigs of thyme and rosemary for extra flavor. 1. Arranging vegetables in the pan: In a large roasting pan, mix 2 cups of halved baby potatoes, 1 cup of carrot sticks, and 1 quartered onion. Drizzle the leftover marinade over the veggies. Toss them to coat. 2. Baking times and temperature details: Place the chicken on top of the vegetables in the pan. Tie the legs together with kitchen twine and tuck the wings under the body. Roast in the oven for 1 hour and 15 minutes. Check that the chicken reaches an internal temperature of 165°F (74°C) and that the skin is golden brown. Baste the chicken with pan juices halfway through for added flavor. This method keeps the chicken juicy and flavorful. Enjoy the process and savor your creation! For the full recipe, refer back to the complete guide. To get a juicy lemon herb roasted chicken, basting is key. Basting means spooning the pan juices over the chicken. Do this halfway through cooking. It helps keep the meat moist and adds flavor. Use a baster or a spoon for this task. A simple technique, but it makes a big difference. Resting time is just as important. Let the chicken rest for 15 minutes after baking. This helps the juices stay inside the meat. If you carve too soon, the juices run out. Resting makes every bite juicy and tender. You can play with herbs and spices. Try adding oregano or sage for a new twist. Fresh basil also works well. These additions can change the taste and make your dish even better. Citrus variations can elevate your dish. Instead of just lemon, use oranges or limes. Their unique flavors add brightness. You can mix lemon and orange for a fun twist. This gives your chicken a fresh taste that everyone will love. Check the Full Recipe for more ideas! {{image_2}} You can change how you cook this lemon herb roasted chicken. Grilling adds a smoky flavor. - Grilling or Smoking the Chicken: Start by marinating the chicken as the recipe suggests. Preheat your grill to medium-high heat. Place the chicken on the grill and cook it for about 1.5 hours. Make sure to turn it often for even cooking. Check the internal temperature to reach 165°F (74°C). - Slow Cooker Adaptation: You can also use a slow cooker. Rub the chicken with the herb marinade as before. Place it in the slow cooker with the veggies. Cook on low for 6-8 hours or on high for 4-5 hours. The chicken will be very tender and flavorful. Side dishes can make your meal even better. Here are some ideas to pair with your chicken. - Side Dishes That Complement Roasted Chicken: Try roasted vegetables, like asparagus or Brussels sprouts. A fresh garden salad also works well. You can serve it with rice or creamy mashed potatoes for a filling meal. - Sauce Options for Added Flavor: A lemon butter sauce can enhance the chicken's taste. Mix melted butter with lemon juice, garlic, and herbs. You can also offer a rich gravy made from the drippings. This adds extra flavor to each bite. For the full recipe, check out the Lemon Herb Roasted Chicken . To keep your Lemon Herb Roasted Chicken fresh, store leftovers in the fridge. Place the chicken in an airtight container. This helps it stay moist and tasty. Consume it within 3 to 4 days. For longer storage, freeze the chicken. Wrap it tightly in plastic wrap and then in foil. This prevents freezer burn. Frozen chicken can last up to 4 months. When you reheat the chicken, use the oven for the best results. Preheat it to 350°F (175°C). Place the chicken in a baking dish and cover it with foil. This keeps the chicken juicy. Heat for about 20-30 minutes, or until warm throughout. Check the internal temperature; it should reach 165°F (74°C) for safe eating. Enjoy your chicken with its rich flavors and moist texture! How to know when the chicken is fully cooked? The best way to check is by using a meat thermometer. Insert it into the thickest part of the thigh. It should read 165°F (74°C). If you don’t have a thermometer, cut into the chicken. The juices should run clear, not pink. Can I use frozen chicken for this recipe? Using frozen chicken is not ideal. It can cook unevenly. If you must, thaw it completely in the fridge first. This ensures even cooking and better flavor. What can I use instead of fresh herbs? If you don’t have fresh herbs, dried herbs work well. Use about one-third of the amount. For example, if the recipe calls for 2 tablespoons of fresh rosemary, use about 2 teaspoons of dried rosemary. Alternatives for people with dietary restrictions? For gluten-free diets, this recipe is naturally gluten-free. If you need a low-sodium option, reduce the salt and use fresh lemon juice for flavor. You can also swap olive oil with a different oil, like avocado oil. How to adjust the recipe for larger or smaller chickens? For a larger chicken, add about 15-20 minutes per pound. For a smaller chicken, reduce the time by the same amount. Always check the internal temperature. Tips for cooking chicken in different ovens? Every oven is different. If you have a convection oven, reduce the temperature by 25°F (about 14°C). This helps the chicken cook evenly. Keep an eye on the chicken’s skin color to prevent burning. For the complete recipe, check the Full Recipe. Roasting a whole chicken is simple and rewarding. You need just the right ingredients and steps to make it perfect. Remember to season it well and choose fresh veggies for best flavor. Don't skip the resting time; it helps keep the chicken juicy. You can try different cooking methods, too. Enjoy experimenting with sides and sauces for variety. By following these tips, you'll impress everyone at the dinner table. Now, go roast that chicken and savor the delicious results!

Lemon Herb Roasted Chicken

Elevate your dinner with this delicious Lemon Herb Roasted Chicken recipe! This simple yet flavorful dish combines juicy chicken with zesty lemon and fresh herbs for a mouthwatering meal that everyone will love. With easy-to-follow instructions and perfect sides like baby potatoes and carrots, you'll impress your family or guests in no time. Click to explore this tasty recipe and bring a burst of flavor to your dinner table!
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Ingredients
  

1 whole chicken (about 4-5 lbs)

2 lemons (1 for stuffing and 1 for juice)

4 cloves garlic, minced

1/4 cup olive oil

2 tablespoons fresh rosemary, finely chopped

2 tablespoons fresh thyme, finely chopped

1 tablespoon fresh parsley, finely chopped

Salt and pepper to taste

1 onion, quartered

2 cups baby potatoes, halved

1 cup carrots, cut into sticks

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare Marinade: In a bowl, mix the olive oil, minced garlic, juice of one lemon, rosemary, thyme, parsley, salt, and pepper to create a herb marinade.

      Prepare the Chicken: Pat the chicken dry with paper towels. Rub the herb marinade all over the chicken, making sure to get under the skin, especially on the breasts and thighs. Reserve some marinade for the veggies.

        Stuff the Chicken: Cut the second lemon into quarters and place it inside the cavity of the chicken along with a couple sprigs of thyme and rosemary for added flavor.

          Prepare Vegetables: In a large roasting pan, combine the halved baby potatoes, carrot sticks, and quartered onion. Drizzle with reserved marinade and toss to coat.

            Roast the Chicken: Place the chicken on top of the vegetables in the roasting pan. Tie the legs together with kitchen twine and tuck the wings under the body.

              Baking: Roast in the preheated oven for 1 hour 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown. Baste the chicken with the pan juices halfway through cooking for a flavorful finish.

                Rest and Serve: Once done, remove the chicken from the oven and let it rest for 15 minutes before carving. This helps retain the juices.

                  Prep Time: 15 minutes | Total Time: 1 hour 45 minutes | Servings: 4-6