Description
A flavorful and juicy roast chicken infused with the bright taste of lemon and the rich aroma of garlic, perfect for a comforting dinner or a special occasion meal.
Ingredients
Units
Scale
- 1 whole chicken (about 4 lbs)
- 2 lemons, halved
- 1 head of garlic, halved crosswise
- 4 tablespoons olive oil
- 1 tablespoon fresh thyme leaves (or 1 tsp dried thyme)
- Salt and pepper, to taste
- 1/2 cup chicken broth
Instructions
- Preheat the oven to 425°F (220°C).
- Remove the giblets from the chicken and pat the chicken dry with paper towels.
- Rub the chicken all over with olive oil, then season generously with salt, pepper, and thyme.
- Stuff the cavity with the lemon halves and garlic halves.
- Place the chicken breast-side up in a roasting pan. Pour the chicken broth into the bottom of the pan.
- Roast the chicken for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
- Baste the chicken with pan juices halfway through cooking.
- Remove from the oven and let rest for 10-15 minutes before carving.
Notes
- For crispier skin, roast uncovered and avoid excessive basting.
- Use a meat thermometer to ensure the chicken is fully cooked.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/6 chicken
- Calories: 350
- Sugar: 0g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 105mg