Lemon Herb Roast Chicken
Crisp skin, juicy meat and a pan full of lemony juices. Sunday dinner at its simplest.
Ingredients
- 1 whole chickenabout 4 lb
- 2 tsp salt
- 1/2 tsp black pepper
- 3 tbsp buttersoftened
- 2 tbsp chopped thyme and rosemary
- 1 lemonhalved
- 1 head garlichalved crosswise
- 1 onioncut into wedges
Instructions
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Heat the oven to 425°F (220°C). Pat the chicken dry and season inside and out with salt and pepper.
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Mix the butter and herbs and rub it under and over the skin.
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Put the lemon and garlic inside the chicken and set it on the onion wedges in a roasting pan.
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Roast for 1 hour 15 minutes, until the juices run clear and the thigh reaches 165°F (74°C).
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Rest for 15 minutes before carving. Spoon the pan juices over the meat.
Notes
Salting the chicken the night before and leaving it uncovered in the fridge gives the crispiest skin.
Recipe from https://demo.scrumptiouswp.com/recipe/lemon-herb-roast-chicken/