This Herb-Infused Oven Roasted Chicken is a game-changer for your dinner table. Packed with fresh herbs and a zesty lemon aroma, it's perfect for a cozy family meal or a special occasion. Let's dive into the simplicity and flavor of this classic dish.
The star of this dish is the whole chicken, which provides a juicy and satisfying meal. We’re using olive oil to help the skin crisp up beautifully during roasting. A touch of salt and black pepper brings out the chicken's natural flavors. Fresh lemon adds a bright, citrusy note, while garlic infuses a rich, savory depth. The fresh rosemary and thyme offer earthy, aromatic hints. The onion, carrots, and celery not only complement the chicken but also become deliciously caramelized during roasting.
This roasted chicken pairs beautifully with a side of garlic mashed potatoes or a crisp green salad. For a comforting touch, serve it with homemade gravy using the pan drippings. A glass of Chardonnay complements the dish’s herbaceous and citrus notes perfectly.
First, get your oven preheated to 425°F. This high temperature is key to achieving that perfect roast. Next, pat the chicken dry with paper towels. This might seem trivial, but it's crucial for a crispy skin. Place it in a large roasting pan, giving it room to breathe and roast evenly.
Drizzle the olive oil over the chicken and give it a good rub down with your hands, ensuring every nook and cranny is coated. Sprinkle the salt and black pepper over the top, again making sure it's evenly distributed. Now, take those fragrant lemon quarters, garlic cloves, and fresh herbs — rosemary and thyme — and stuff them into the cavity. This will infuse the meat with incredible flavor from the inside out.
Surround your chicken with the onion, carrots, and celery pieces. As they roast, they'll absorb the chicken's juices and caramelize beautifully, making a delicious accompaniment.
Slide your prepared pan into the preheated oven and let it roast for about 75 minutes. You're looking for an internal temperature of 165°F, so having a meat thermometer on hand is helpful. Once done, let the chicken rest for 10 minutes before carving. This rest period allows the juices to redistribute, ensuring each slice is as juicy as it can be.