This Heritage Lemon Roasted Chicken is a classic recipe that brings a burst of citrusy freshness to your table. Perfect for any season, it's a simple yet elegant dish that captures the essence of home-cooked comfort food.
Chicken: The star of the dish, a whole chicken ensures tender meat and crispy skin. Choose a 4-pound chicken for even cooking.
Lemons: These add brightness and tang. The juice tenderizes the meat, while the aroma infuses the chicken as it roasts.
Garlic: Adds depth and a savory kick that complements the lemon beautifully.
Olive oil: Helps the skin crisp up while keeping the meat moist.
Salt and black pepper: Essential for seasoning, bringing out the flavors of the other ingredients.
Thyme and rosemary: These herbs provide an aromatic, earthy balance to the citrus and garlic.
Chicken broth: Keeps the chicken juicy and forms the base for a flavorful pan sauce.
Pair this zesty chicken with a side of roasted vegetables or a fresh green salad. For a heartier meal, serve it alongside creamy mashed potatoes or a warm, crusty baguette to soak up the delicious juices.
First, preheat your oven to 375°F (190°C). This ensures the oven is hot enough to crisp the skin while cooking the chicken evenly.
Rinse the chicken under cold water and pat it dry with paper towels. Drying the skin helps it crisp up in the oven.
In a small bowl, mix together the minced garlic, olive oil, salt, pepper, thyme, and rosemary to form a paste. This will be your flavorful rub.
Cut the lemons into quarters and squeeze the juice over the chicken, catching any seeds. Reserve the lemon pieces for later.
Rub the garlic and herb paste all over the chicken, making sure to cover it evenly. Don’t forget to get into all the nooks and crannies.
Stuff the cavity of the chicken with the reserved lemon pieces. This will help infuse the meat with a citrus aroma as it roasts.
Place the chicken in a roasting pan. Pour the chicken broth into the pan to keep the meat moist and create a delicious base for gravy.
Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown.
Once done, remove the chicken from the oven, cover loosely with foil, and let it rest for 10 minutes before carving. This allows the juices to redistribute, keeping the meat tender.
Share