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- 1 whole chicken (approximately 4-5 lbs) - 2 lemons (zest and juice) - 4 cloves garlic, finely minced - 1/4 cup extra-virgin olive oil - 2 tablespoons fresh thyme, finely chopped - 2 tablespoons fresh rosemary, finely chopped - 1 tablespoon fresh parsley, finely chopped - Salt and freshly ground black pepper, to taste - 1 large onion, cut into quarters - 1 cup low-sodium chicken broth - 2-3 carrots, peeled and chopped - 2-3 medium potatoes, diced - 1 zucchini, sliced You can add a variety of vegetables to enhance flavor. Carrots, potatoes, and zucchini work great. These veggies soak up the chicken’s juices, making them even tastier. Low-sodium chicken broth helps keep everything moist during roasting. Salt and pepper are key in this recipe. They boost the flavor of the chicken and herbs. I love using extra-virgin olive oil in my marinade. It adds a rich taste and helps the herbs stick to the chicken. This simple mix brings out the natural flavors in the meat. It also keeps your chicken juicy and tender. For the full recipe, check the details above. First, you need to preheat your oven to 425°F (220°C). This heat helps the chicken cook evenly and get crispy skin. While the oven heats, grab a sturdy roasting pan. Place quartered onions at the bottom. These onions will add flavor and moisture to the chicken as it cooks. Now, let’s make the herb marinade. In a mixing bowl, whisk together: - 1/4 cup extra-virgin olive oil - 4 cloves minced garlic - Zest and juice of 2 lemons - 2 tablespoons chopped thyme - 2 tablespoons chopped rosemary - 1 tablespoon chopped parsley - Salt and pepper to taste This mix is key. The lemon juice brightens up the dish, making it fresh and zesty. Once your chicken is dry, rub the herb marinade all over it. Make sure to get some under the skin. This helps the herbs flavor the meat deeply. Then, position the chicken breast-side up on the onions in the roasting pan. Pour in 1 cup low-sodium chicken broth. This will create steam, keeping the meat juicy. Surround your chicken with chopped vegetables, like carrots and potatoes. Drizzle them with olive oil and season with salt and pepper. Roast the chicken for about 1 hour to 1 hour and 15 minutes. Check the chicken's internal temperature at the thickest part. It should reach 165°F (75°C). The skin should turn a nice golden brown. Basting the chicken with its juices a few times will add flavor and moisture. After cooking, take the chicken out and let it rest for about 10-15 minutes. This helps keep it juicy. You can find the Full Recipe for a detailed guide. Serve it up with those roasted veggies and enjoy! To get that perfect crispy skin, start by drying the chicken well. Use paper towels to remove any moisture. This helps the skin crisp up nicely in the oven. Next, baste the chicken with pan juices while it cooks. This adds flavor and keeps the meat juicy. For a bright taste, squeeze more lemon juice on the chicken during cooking. It adds zest and enhances the herb flavors. Another great trick is to infuse herbs under the skin. Gently lift the skin and place some chopped herbs inside. This method gives you bold flavors throughout. When serving, arrange the chicken pieces on a large platter. Place the roasted vegetables around the chicken for a colorful display. To make it look even better, garnish with fresh herbs and lemon slices. This not only makes your dish pretty but also adds fresh flavors. {{image_4}} You can switch up the herbs in this dish to fit your taste. Try using basil, oregano, or dill. Each herb brings a unique flavor. For example, basil adds a sweet note, while dill gives a fresh, bright taste. You can mix and match herbs for even more fun flavors. Changing the herbs can change your whole meal! Feel free to use other vegetables when roasting. You might try sweet potatoes, Brussels sprouts, or even bell peppers. Seasonal veggies work best, too. In the fall, root veggies shine. In the summer, zucchini and tomatoes are great choices. Roasting different veggies adds color and flavor to your meal. If you want a different way to cook, try a slow cooker. This method keeps the chicken moist and tender. Just set it and forget it for hours! Grilling is another option. It adds a smoky flavor you can’t beat. Cook the chicken on the grill for a tasty twist. Both methods give you juicy chicken full of flavor. For the best experience, check out the Full Recipe to explore more options! To keep your Lemon Herb Roasted Chicken fresh, store leftovers properly. First, let the chicken cool down. Place any remaining meat in an airtight container. This helps avoid moisture loss. Refrigerate the chicken within two hours to prevent bacteria growth. The ideal temperature for your fridge is 40°F (4°C) or lower. If you want to save it for later, consider freezing it. Wrap the chicken tightly in plastic wrap, then in aluminum foil. This double layer helps protect it from freezer burn. You can also use freezer bags. Squeeze out as much air as possible to prevent ice crystals. When you're ready to enjoy leftovers, reheating is key. For quick reheating, use a microwave. Place the chicken on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Heat in short intervals, about 1-2 minutes. Check often to avoid overcooking. If you want crispy skin, use your oven. Preheat it to 350°F (175°C). Place the chicken in a baking dish. Cover it loosely with foil to keep it from drying out. Heat for about 20-30 minutes, until it’s warm throughout. This method keeps the skin crispy and the meat juicy. Refrigerated leftovers are safe for about 3-4 days. Always check for any signs of spoilage before eating. If your chicken looks or smells off, throw it away. For frozen chicken, it’s best to eat it within 4 months for the best taste. When thawing, move it to the fridge for a day before cooking. Never thaw chicken at room temperature, as this can lead to bacteria growth. Always ensure the chicken is cooked thoroughly before eating. Roast your chicken for about 20 minutes per pound. For a 4-5 pound chicken, this is around 1 hour to 1 hour and 15 minutes. Check the internal temperature at the thickest part. It should reach 165°F (75°C) to be fully cooked. This method ensures juicy meat and crispy skin. Yes, you can prepare the marinade ahead of time. This allows the flavors to deepen, giving your chicken a richer taste. Just be sure to store it in the fridge until you’re ready to use it. Marinading overnight can elevate your dish even more. Great sides include roasted vegetables, mashed potatoes, or a fresh salad. Consider serving it with garlic bread or a creamy coleslaw. These options complement the lemon and herbs, making your meal balanced and tasty. Yes, you can use other types of chicken. Cornish hens or chicken pieces work well, but cooking times will change. Smaller pieces cook faster, while larger birds may need more time. Always check the temperature to ensure they are cooked through. Yes, resting the chicken is very important. Let it rest for about 10-15 minutes after cooking. This helps the juices stay in the meat, making it tender and juicy. Cutting it too soon can cause the juices to run out, making it dry. This blog post covered all you need for lemon herb roasted chicken. We explored the ingredients, from fresh herbs to the perfect chicken size. I shared step-by-step instructions for prepping, marinating, and roasting. I offered useful tips to achieve crispy skin and enhance flavor. You learned about variations, storage, and reheating. Making this dish can bring joy to your table. Now, you have the tools to create a delicious meal. Enjoy the process and satisfy your taste buds!

Lemon Herb Roasted Chicken

Get ready to impress with this Lemon Herb Roasted Chicken recipe that's bursting with flavor! Made with fresh herbs, zesty lemon, and juicy vegetables, it's the perfect dish for family gatherings or a cozy dinner. Discover the step-by-step instructions to achieve crispy skin and tender meat every time. Click to explore this delicious recipe and elevate your cooking game today! Your taste buds will thank you for it!
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Ingredients
  

1 whole chicken (approximately 4-5 lbs)

Zest and juice of 2 lemons

4 cloves garlic, finely minced

1/4 cup extra-virgin olive oil

2 tablespoons fresh thyme, finely chopped

2 tablespoons fresh rosemary, finely chopped

1 tablespoon fresh parsley, finely chopped

Salt and freshly ground black pepper, to taste

1 large onion, cut into quarters

1 cup low-sodium chicken broth

Assorted vegetables for roasting (e.g., 2-3 carrots, peeled and chopped; 2-3 medium potatoes, diced; 1 zucchini, sliced)

Instructions
 

Preheat your oven to 425°F (220°C). Prepare a sturdy roasting pan by placing the quartered onion at the bottom to create a flavorful base for the chicken.

    In a mixing bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, chopped thyme, chopped rosemary, chopped parsley, along with salt and pepper. This fragrant mixture will serve as your herb marinade.

      Carefully pat the chicken dry with paper towels to help achieve crisp skin. Generously rub the herb marinade all over the chicken, ensuring to work some under the skin for deeper flavor infusion.

        For a zesty kick, squeeze a bit more lemon juice directly over the chicken.

          Position the chicken breast-side up on the bed of onions in the roasting pan. Pour the chicken broth into the bottom of the pan to create steam during roasting, ensuring moist and juicy meat.

            Surround the chicken with your prepared vegetables. Drizzle them with a little olive oil, and season with additional salt and pepper to taste.

              Roast the chicken in the preheated oven for 1 hour to 1 hour and 15 minutes, or until the internal temperature registers 165°F (75°C) when checked at the thickest part, and the skin exhibits a beautiful golden brown color. As it cooks, baste the chicken with the pan juices a couple of times to enhance the flavor and moisture.

                Once cooked, carefully remove the chicken from the oven. Tent it loosely with aluminum foil to keep it warm, and allow it to rest for about 10-15 minutes before carving. This resting period helps to retain juices for a tender bite.

                  Serve the succulent roasted chicken alongside the roasted vegetables and a generous drizzle of pan juices. For an added touch, garnish with extra fresh herbs and lemon slices to enhance the visual appeal and flavor.

                    Prep Time, Total Time, Servings: 15 mins | 1 hour 30 mins | Serves 6

                      - Presentation Tips: Once carved, arrange the chicken pieces on a large serving platter with the roasted vegetables artfully placed around. Finish with vibrant lemon slices and sprigs of fresh herbs for a delightful and colorful display.