The holiday season is upon us, and whether you’re hosting a large family dinner or simply enjoying a cozy meal with loved ones, nothing says “celebration” like a perfectly roasted chicken. This herb-roasted chicken with garlic and lemon is not only full of flavor but also incredibly easy to make. Let’s dive into the recipe that will make your holiday gathering extra special!
Ingredients:
1 whole chicken (about 4-5 pounds)
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)
1 tablespoon fresh parsley, chopped
4 garlic cloves, smashed
1 lemon, quartered
1 medium onion, halved
1 cup chicken broth or white wine (for the roasting pan)
Instructions
Prep the Chicken:
Start by preheating your oven to 425°F (220°C). Take the chicken out of the fridge about 30 minutes before you start to bring it to room temperature, which helps it cook evenly.
Pat the chicken dry with paper towels. This step is crucial for crispy skin!
Season the Chicken:
In a small bowl, combine the olive oil, salt, pepper, thyme, rosemary, and chopped parsley. Rub this herb mixture all over the chicken, ensuring that every part of the bird is covered, including under the skin if possible.
Take the smashed garlic cloves and stuff them inside the chicken cavity along with the quartered lemon and onion halves. The garlic, lemon, and onion will infuse the chicken with a lovely aromatic flavor as it roasts.
Roast the Chicken:
Place the chicken breast side up on a rack in a roasting pan. Pour the chicken broth or white wine into the bottom of the pan. This will keep the chicken moist and add a depth of flavor to the drippings, which you can later use to make gravy or sauce.
Transfer the pan to the preheated oven and roast for 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) at the thickest part of the thigh. Baste the chicken every 30 minutes with the pan juices to ensure a golden, crispy skin.
If the skin is browning too quickly, cover the chicken loosely with aluminum foil and continue roasting.
Rest and Carve:
Once the chicken is fully roasted, remove it from the oven and let it rest for about 10-15 minutes. Resting allows the juices to redistribute, ensuring the meat stays moist and tender when you carve it.
To carve, start by removing the legs and thighs, then slice through the breast meat. Serve the chicken with the roasted garlic, lemon, and onions from the cavity for added flavor.
This herb-roasted chicken with garlic and lemon is a simple yet show-stopping dish that will have your family and friends raving. With just a few ingredients and a little time in the oven, you’ll have a succulent, flavorful centerpiece that makes any holiday meal extra special. The best part? You can easily adapt it to suit your taste by changing the herbs or adding your favorite spices. So, go ahead and give it a try this holiday season—your guests will thank you!
Happy holidays and happy cooking!
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