Herb Roast Chicken
This herb roast chicken is crisp outside, juicy inside, and built around lemon, garlic, and simple dried herbs.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 whole chicken about 4 pounds, patted dry
- 2 tablespoons olive oil
- 1 lemon halved
- 4 cloves garlic smashed
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth for the pan
Instructions
Instructions
- Heat the oven to 425°F. Pat the chicken very dry, removing moisture from the skin so it can brown well.
- Rub the chicken all over with olive oil, then season the skin and cavity with salt, pepper, thyme, and rosemary. Place the lemon halves and garlic in the cavity.
- Set the chicken breast-side up in a roasting pan and pour the broth into the bottom of the pan. Roast for 20 minutes.
- Reduce the oven temperature to 375°F and continue roasting for 50 to 55 minutes, until the thickest part of the thigh reaches 165°F.
- Transfer the chicken to a board and rest for 15 minutes before carving. Spoon the pan juices over the slices when serving.