Lemon Herb Roasted Chicken
A beautifully roasted chicken is a kitchen milestone. This version keeps the flavors classic—lemon, garlic, and fresh herbs—while focusing on technique for crispy skin and juicy meat.
Dry the chicken thoroughly, salt generously, and let it air-chill in the fridge for 30 minutes to help the skin dry. Start at high heat to render fat, then reduce to finish cooking evenly. Resting is essential; juices redistribute, making every slice moist.
Serve with roasted potatoes or a crisp salad. Leftovers become the best chicken salad or soup base the next day.
Ingredients
- 1 whole chicken (4–5 lbs)
- 2 tbsp olive oil
- 1 lemon: Halved.
- 4 cloves garlic: Crushed.
- Fresh rosemary & thyme: A handful.
- Salt & pepper: To taste.
Step-by-Step Instructions
Prep the Bird
Pat dry thoroughly. Season inside and out with salt and pepper. Stuff cavity with lemon, garlic, and herbs.
Roast
Roast at 450°F for 20 minutes, then reduce to 375°F and continue for 60–70 minutes until 165°F in the thigh.
Rest
Let rest 15 minutes before carving. Drizzle with pan juices.
Tips
- Dry Skin: Air-chill for crispness.
- Thermometer: Ensure juicy meat.
- Simple Flavors: Lemon and herbs are classic for a reason.
Common Mistakes
- Skipping Rest: Loses juices on the cutting board.
- Underseasoning: Be generous with salt.
- Too Low Heat: Rubber skin; start hot.
Frequently Asked Questions
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Adshi focuses on staple techniques that elevate everyday meals. View more recipes →