Roasted Chicken with Lemon and Herbs
Ingredients:
- 1 (3-4 pound) whole chicken
- 1 lemon, halved
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat oven: Preheat oven to 425°F (220°C).
- Prepare chicken: Rinse chicken and pat dry with paper towels. Remove giblets from cavity.
- Season chicken: In a small bowl, combine olive oil, thyme, rosemary, salt, and pepper. Rub mixture all over chicken, both inside and out. Stuff cavity with lemon halves.
- Roast chicken: Place chicken, breast side up, on a rack in a roasting pan. Roast for 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
- Rest chicken: Remove chicken from oven and let rest for 15 minutes before carving.
Nutrition Information (per serving):
- Calories: 230
- Fat: 12g
- Protein: 25g
- Carbohydrates: 0g
Tips:
- For a crispier skin, try roasting the chicken at a higher temperature, such as 450°F (230°C), for the first 15 minutes.
- To add more flavour, try roasting the chicken with vegetables, such as potatoes, carrots, or Brussels sprouts.
- Leftover roasted chicken can be used in sandwiches, salads, or soups.
