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Bright Herb-Infused Roast Chicken with Lemon

This roast chicken features crispy skin and tender meat infused with fresh herbs and bright lemon juice. The roasting process creates a juicy, flavorful dish with a golden, crackling exterior, perfect for a comforting yet refreshing meal. The citrus and herbs lift the richness, making each bite feel lighter and more vibrant.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole organic chicken preferably fresh, with firm texture and clean smell
  • 2 large lemons preferably plump and fragrant
  • 4 cloves garlic whole cloves for roasting
  • 2 tablespoons olive oil preferably extra-virgin
  • 3 sprigs fresh thyme vibrant and fragrant
  • 3 sprigs fresh rosemary for aromatic flavor
  • to taste salt preferably kosher or sea salt
  • to taste black pepper freshly ground

Equipment

  • Roasting pan or ovenproof skillet
  • Kitchen tongs
  • Meat thermometer
  • Basting brush
  • Aluminum foil

Method
 

  1. Preheat your oven to 200°C (400°F). Pat the chicken dry with paper towels to ensure crispy skin. Place it in a roasting pan, then generously season the inside and outside with salt and pepper. Stuff the cavity with halved lemons, garlic cloves, thyme, and rosemary.
  2. Rub the outside of the chicken with olive oil, then sprinkle more salt, pepper, and chopped herbs over the skin. For extra lemon flavor, slide thin lemon slices beneath the skin if desired. This helps maximize citrus aroma and flavor infusion.
  3. Place the chicken breast side up in the oven. Roast uncovered for about 20 minutes to start crisping the skin and develop a golden color. You’ll hear gentle sizzling and see the skin beginning to crackle.
  4. Reduce the oven temperature to 180°C (350°F). Continue roasting for 45 to 55 minutes, basting the chicken with pan juices every 15 minutes to keep it moist and promote even browning. The skin should turn deep golden and crispy, with bubbling fat around the edges.
  5. Check the internal temperature with a meat thermometer inserted into the thickest part of the thigh; it should read 75°C (165°F). The juices should run clear when pierced, and the skin should be evenly browned and crackling.
  6. Remove the chicken from the oven and tent loosely with aluminum foil. Let it rest for at least 10 to 15 minutes; this allows the juices to redistribute, resulting in tender, juicy meat.
  7. Carve the chicken into slices against the grain, then transfer to a serving platter. Squeeze fresh lemon juice over the slices for a bright, zesty finish. Garnish with additional herbs if desired, and serve immediately.

Notes

For extra crispy skin, increase oven temperature slightly or broil for a few minutes at the end, but watch carefully to prevent burning. Resting the chicken ensures maximum juiciness and tenderness.