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Easy Lemon Herb Roast Chicken Recipe | Tender & Juicy

Easy Lemon Herb Roast Chicken

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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 4

Ingredients
  

  • 1 whole Whole chicken About 4 lbs, giblets removed
  • 1 whole Lemon Zested and halved
  • 2 tbsp Fresh rosemary Finely chopped
  • 1 tbsp Fresh thyme Finely chopped
  • 4 cloves Garlic Minced
  • 1 head Lettuce Chopped
  • 1 cup Cherry tomatoes Halved
  • 0.5 whole Cucumber Sliced
  • 1 tbsp Salt Kosher salt preferred
  • 1 tsp Black pepper Freshly ground
  • 2 tbsp Olive oil Or softened butter

Instructions
 

  • Preheat your oven to 425°F (220°C). Pat the outside of the whole chicken completely dry with paper towels to ensure a crispy skin.
  • In a small bowl, combine the olive oil, minced garlic, lemon zest, chopped rosemary, chopped thyme, salt, and black pepper to form an herb paste.
  • Carefully loosen the skin over the chicken breasts with your fingers. Massage half of the herb paste directly onto the meat under the skin, then rub the remaining paste evenly over the outside of the bird.
  • Place the halved lemon inside the chicken cavity. Truss the chicken legs with kitchen twine and tuck the wings under the body to ensure even cooking.
  • Place the chicken breast-side up in a roasting pan. Roast in the preheated oven for 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
  • While the chicken roasts, prepare a fresh side salad by combining the chopped lettuce, halved cherry tomatoes, and sliced cucumber in a serving bowl.
  • Remove the cooked chicken from the oven and allow it to rest for 10 to 15 minutes before carving. Serve warm alongside the fresh garden salad.