Description
A flavorful roasted chicken infused with garlic, herbs, and lemon for a juicy and aromatic main dish.
Ingredients
- 1 whole chicken (about 4 lbs)
- 6 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 1 lemon, halved
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 onion, quartered
- 4 sprigs fresh parsley
Instructions
- Preheat the oven to 425°F (220°C).
- Rinse and pat dry the chicken. Remove any giblets.
- In a small bowl, mix minced garlic, rosemary, thyme, olive oil, salt, pepper, and paprika.
- Rub the garlic-herb mixture all over the chicken, including under the skin.
- Stuff the cavity with lemon halves, parsley, and onion quarters.
- Place the chicken on a roasting pan or rack, breast side up.
- Roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 10-15 minutes before carving and serving.
Notes
- Letting the chicken rest after roasting ensures juiciness.
- For extra crisp skin, broil the chicken for the last 5 minutes of roasting.
- Use a meat thermometer to avoid under or overcooking.