Roast Chicken
Prep Time
15 min
Cook Time
75 min
Total Time
90 min
Servings
4
A succulent and aromatic roast chicken infused with fresh herbs and surrounded by tender roasted vegetables.
Ingredients
- 1 whole chicken (about 4-5 pounds)
- 2 tablespoons olive oil
- 1 lemon, halved
- 4 cloves garlic, crushed
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary leaves
- 1 tablespoon fresh parsley, chopped
- 1 onion, quartered
- 2 carrots, peeled and cut into chunks
- 2 celery stalks, cut into chunks
Instructions
- Step 1: Preheat your oven to 425°F (220°C).
- Step 2: Rinse the chicken inside and out with cold water and pat dry with paper towels.
- Step 3: Rub the chicken with olive oil and season generously with salt and pepper, both inside and out.
- Step 4: Squeeze the lemon halves over the chicken, then place the lemon halves, garlic cloves, and some of the thyme and rosemary inside the cavity.
- Step 5: Truss the chicken legs with kitchen twine.
- Step 6: Place the onion, carrots, and celery in the bottom of a roasting pan to create a bed for the chicken.
- Step 7: Place the chicken on top of the vegetables in the roasting pan.
- Step 8: Sprinkle the remaining thyme, rosemary, and parsley over the top of the chicken.
- Step 9: Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear when the thickest part of the thigh is pierced.
- Step 10: Let the chicken rest for 10-15 minutes before carving and serving with the roasted vegetables.
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