Description
This Lemon Herb Roasted Chicken recipe features a whole bird marinated in a vibrant blend of fresh lemon juice, garlic, and aromatic herbs like thyme, rosemary, and parsley. Roasted to juicy perfection with a crispy golden skin, this dish is enhanced by optional roasted vegetables such as carrots, potatoes, or onions, making for a flavorful, comforting meal that serves a crowd.
Ingredients
Scale
Chicken and Marinade
- 1 whole chicken (4-5 pounds)
- 1/4 cup fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 3 cloves minced garlic
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon zest
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
Optional Vegetables
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 onion, peeled and quartered
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the right temperature for roasting the chicken evenly and helping to develop a crispy skin.
- Prepare Chicken: Rinse the whole chicken under cold water, then pat it completely dry with paper towels to promote browning during roasting.
- Make Marinade: In a medium bowl, whisk together extra virgin olive oil, fresh lemon juice, minced garlic, salt, pepper, lemon zest, and the chopped fresh herbs (thyme, rosemary, parsley) until well combined.
- Marinate Chicken: Rub the marinade thoroughly all over the chicken, making sure to get some mixture underneath the skin for maximum flavor penetration. Let the chicken marinate for at least 30 minutes to absorb the flavors.
- Prepare Vegetables (Optional): Chop the carrots, potatoes, and onions into evenly sized pieces and arrange them around the chicken in a roasting pan for a complete meal.
- Roast Chicken: Place the chicken breast side up in the roasting pan. Roast in the preheated oven for about 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (75°C). The skin should be golden and crispy.
- Rest Chicken: Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This helps the juices redistribute, resulting in moist, tender meat.
Notes
- Allowing the chicken to marinate longer than 30 minutes will enhance the flavor further.
- Use a meat thermometer to ensure the chicken is cooked safely without drying it out.
- Feel free to swap or add other root vegetables like parsnips or sweet potatoes for variety.
- For crispier skin, you can broil the chicken for the last 5 minutes of roasting, watching carefully to avoid burning.
- Leftover roasted chicken can be used in salads, sandwiches, or soups the next day.
