Description
A soulful herb roasted chicken with rosemary, thyme, and lemon zest that elevates an ordinary evening into something memorable.
Ingredients
Scale
- 1 whole chicken (3–4 lbs)
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 4 cloves garlic (minced or crushed)
- 1 large lemon (zested and juiced)
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups carrots (cut into chunks)
- 1 pound baby potatoes
- 1 large onion (quartered)
Instructions
- Preheat the oven to 425°F (220°C) and position a rack in the center.
- Pat the chicken very dry with paper towels and place it breast-side up in a roasting pan.
- Combine olive oil, minced garlic, lemon zest and juice, chopped rosemary, thyme, salt, and pepper in a small bowl.
- Rub the herb mixture all over the chicken, under the skin and inside the cavity.
- Scatter carrots, potatoes, and onion around the chicken, tossing them with a tablespoon of the herb dressing.
- Roast uncovered for 15 minutes at 425°F (220°C), then reduce to 375°F (190°C) and continue roasting for 50–60 minutes.
- Baste once midway through with pan juices.
- Rest the chicken for 10–15 minutes before carving.
Notes
Use a thermometer to ensure chicken reaches 165°F (74°C) at the thickest part. Patting the chicken dry and seasoning ahead improves crispiness.
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Home-style comfort
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 120mg