Lemon Herb Roast Chicken

Ingredients

Tick them off as you go. Quantities are for 4 servings.

• 1 (4 to 5 lb) whole chicken
• 3 tbsp butter, softened
• 1 lemon, zested, then halved
• 4 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1 lb carrots, cut in chunks
• 2 yellow onions, quartered
• kosher salt and black pepper

Method

1. Dry and seasonHeat the oven to 425°F. Pat the chicken very dry and salt it generously inside and out. If you have time, leave it uncovered in the refrigerator for a few hours.

2. ButterMix the butter with the zest, garlic, thyme and pepper. Rub under the skin of the breast and over the outside.

3. RoastPut the carrots and onions in a roasting pan, set the chicken on top, and tuck the lemon halves into the cavity. Roast 60 to 75 minutes, until the thickest part of the thigh reaches 165°F.

4. RestRest 15 minutes before carving. Spoon the pan juices over the vegetables and chicken.

Nutrition per serving

Approximate values calculated for the ingredients listed. They vary with brands and portion sizes; see our disclaimer.

Tags