Roasted Chicken with Lemon and Herbs (Serves 4)Ingredients:
1 whole chicken (3-4 pounds) 1 lemon, zested and juiced 1 tablespoon olive oil 1 teaspoon dried oregano 1 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon black pepperInstructions:
1.
Preheat oven to 400°F (200°C).
2.
Pat the chicken dry with paper towels.
3.
In a small bowl, combine the lemon zest, lemon juice, olive oil, oregano, thyme, salt, and pepper.
4.
Rub the mixture all over the chicken, including inside the cavity.
5.
Place the chicken on a roasting rack in a large roasting pan.
6.
Roast for 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
7.
Let the chicken rest for 15 minutes before carving and serving.
Tips:
For a crispy skin, roast the chicken uncovered for most of the cooking time.
If the chicken starts to brown too much, cover it loosely with aluminum foil.
Serve the chicken with your favorite sides, such as roasted potatoes, green beans, or mashed sweet potatoes.

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