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HERB AND LEMON ROASTED CHICKEN

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HERB AND LEMON ROASTED CHICKEN
Time: 1hr and 30 minutes

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Ingredients

  • 2 Tbsp. Unsalted butter, softened
  • 5 Garlic cloves, 1 minced
  • 1/2 Tsp. Minced rosemary plus 2 rosemary sprigs
  • 1/2 Tsp. Minced thyme plus 2 thyme sprigs
  • 1/2 Tsp. Finely grated lemon zest
  • salt and freshly ground pepper
  • One 4 pound chicken, at room temperature
  • 1 large onion, cut into 8 wedges
  • 1 lemon, cut crosswise, into 8 rounds
  • 1/2 cup chicken stock or low-sodium broth

Details

Servings 4

Preparation

Step 1

Preheat the oven to 425º and position a rack in the lower third of the oven. In a bowl, mix the butter with the minced garlic, minced herbs, and the lemon zest, and season with salt and pepper.
Pat the chicken dry. Rub half of the herb butter under the skin and the rest over the chicken; season with salt and pepper.
Set the chicken breast-side-up on a rack in a roasting pan. Scatter the onion, lemon, garlic cloves, and herb sprigs and add 1/2 cup of water. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast side down and roast for 20 minutes longer until the skin is lightly browned.
Using tongs, turn the chicken breast side up. Add another 1/2 cup of water. Roast for about 20 minutes more, until an instant-read thermometer inserted in the inner thigh registers 175º.
Tilt the chicken to drain the cavity juices into the pan; transfer the bird to a cutting board. Remove the rack from the pan and spoon off the fat. Set the pan over high heat. Add the stock and juices. Carve the chicken and pass the chunky jus at the table.

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