This Tender Herb-Roasted Chicken is a mouth-watering masterpiece that's perfect for any dinner table. Juicy, aromatic, and full of flavor, it's a delightful update on a classic that everyone will love.
Whole chicken: This is your star. Opt for a fresh, organic bird if possible for the best flavor and tenderness. Olive oil: Helps crisp up the skin while adding a hint of richness. Salt and black pepper: Essential seasonings that enhance the natural flavor of the chicken. Lemons: Inject a burst of freshness and moisture into every bite. Garlic: Imparts a deep, earthy aroma that's simply irresistible. Dried rosemary, thyme, and parsley: These herbs work together to create a fragrant, savory profile. Chicken broth: Keeps the chicken moist throughout the roasting process.
This chicken pairs beautifully with roasted vegetables like Brussels sprouts or carrots. A simple side salad with a lemon vinaigrette will complement the citrusy notes of the chicken. For a heartier meal, serve with creamy mashed potatoes or a wild rice pilaf.
First things first, preheat your oven to 375°F (190°C). This way, it's nice and hot by the time you're ready to roast. Rinse your chicken inside and out under cold water; this helps remove any residues. Pat it dry with paper towels—this is key for that crispy skin we're after.
Next, give your bird a good rubdown with olive oil, salt, and black pepper. Make sure every inch is covered, as this is key for flavor and that perfect golden skin. Now, stuff the cavity with lemon quarters, a halved garlic bulb, and your fragrant rosemary, thyme, and parsley. This will infuse the meat with incredible flavor as it roasts.
Place the chicken breast side up in a roasting pan. Pour the chicken broth around the base—this helps keep the meat moist. Pop it into the oven and let it roast for about 1 hour and 30 minutes. Baste occasionally with the juices from the pan to keep it succulent.
Check that the internal temperature reaches 165°F (74°C) to ensure it's perfectly cooked. Once it's done, let the chicken rest for 15 minutes before carving. This step is crucial, as it helps retain the juices.
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