Golden roasted chicken with lemon, herbs, and garlic creates irresistibly crisp skin and tender, juicy meat.
# What You’ll Need:
→ Poultry
01 - 1 whole chicken (approximately 3.3 lbs), giblets removed
→ Marinade
02 - 2 lemons, zested and juiced (reserve lemon halves)
03 - 4 tablespoons olive oil
04 - 4 garlic cloves, minced
05 - 2 teaspoons salt
06 - 1 teaspoon freshly ground black pepper
07 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
08 - 2 teaspoons fresh rosemary, chopped or 1 teaspoon dried rosemary
09 - 1 teaspoon paprika (optional)
→ Aromatics
10 - 1 head garlic, halved horizontally
11 - 1 onion, quartered
12 - 1 lemon, halved
→ Vegetables (optional)
13 - 3 carrots, cut into chunks
14 - 3 potatoes, cut into wedges
# Directions:
01 - Preheat oven to 400°F. Pat the chicken dry thoroughly using paper towels.
02 - In a bowl, combine olive oil, lemon zest and juice, minced garlic, salt, pepper, thyme, rosemary, and paprika.
03 - Rub marinade liberally over the entire chicken, ensuring it covers under the skin and inside the cavity.
04 - Stuff chicken cavity with halved garlic head, onion quarters, and lemon halves.
05 - If desired, spread carrots and potatoes around the chicken in the roasting pan.
06 - Use kitchen twine to tie chicken legs securely. Position chicken breast-side up on rack or directly in pan.
07 - Roast chicken for 1 hour 15 to 1 hour 20 minutes, or until juices run clear and internal thigh temperature reaches 165°F.
08 - Let chicken rest 10 to 15 minutes before carving. Serve with pan juices and roasted vegetables.
