Roasted Chicken with Lemon (Printable)

Succulent whole chicken roasted with lemon and fresh herbs for a flavorful main dish.

# What You Need:

→ Poultry

01 - 1 whole chicken (approximately 3.3 lbs)

→ Aromatics & Herbs

02 - 1 large lemon, halved
03 - 4 garlic cloves, smashed
04 - 4 sprigs fresh rosemary
05 - 4 sprigs fresh thyme
06 - 2 sprigs fresh sage (optional)

→ Spices & Seasonings

07 - 2 tablespoons olive oil
08 - 1½ teaspoons kosher salt
09 - ½ teaspoon freshly ground black pepper
10 - 1 teaspoon paprika (optional)

→ Vegetables for Roasting Base

11 - 1 onion, quartered
12 - 2 carrots, cut into chunks
13 - 2 celery stalks, cut into chunks

# How To Make It:

01 - Preheat the oven to 425°F.
02 - Pat the chicken dry with paper towels. Season the cavity with ½ teaspoon salt and ¼ teaspoon pepper.
03 - Stuff the cavity with lemon halves, garlic cloves, and half of the herbs.
04 - Truss the legs with kitchen twine and tuck the wings under the body.
05 - Rub the chicken skin with olive oil, then sprinkle with remaining salt, pepper, and paprika.
06 - Arrange onion, carrots, and celery in a roasting pan. Place remaining herbs on top.
07 - Set the chicken breast-side up on the vegetables or directly in the pan.
08 - Roast for 1 hour 15 minutes, or until the juices run clear and a thermometer inserted into the thickest part of the thigh reads 165°F.
09 - Let the chicken rest 10 minutes before carving. Serve with pan juices and roasted vegetables.

# Expert Suggestions:

01 -
  • The skin gets impossibly crispy while the meat stays juicy and tender
  • Minimal active time for maximum impressive results
  • Your kitchen will smell like a fancy French restaurant
02 -
  • Drying the chicken thoroughly is the secret to crispy skin
  • Letting it rest is nonnegotiable for juicy meat
  • A meat thermometer takes all the guesswork out of doneness
03 -
  • Take the chicken out of the fridge 30 minutes before roasting for even cooking
  • Save those pan juices to drizzle over the carved meat

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