Succulent Roast Chicken

This succulent roast chicken is a moist, garlicky-lemony, easy roast dinner. Serve it with roast potatoes and veggies for a wholesome, impressive meal.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 35 mins
• Total Time: 1 hr 50 mins
• Calories: 450 Calories

Ingredients

• 2 cloves garlic, minced
• 1 (3 pound) whole chicken
• 1 teaspoon olive oil
• 3 sprigs fresh thyme, chopped
• 1 lemon, zested
• 2 sprigs fresh rosemary, chopped
• 1 pinch sea salt and pepper to taste
• 4 whole garlic cloves

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Combine thyme, rosemary, minced garlic, and lemon zest in a small bowl; stir in olive oil. Season with salt and black pepper.

Step 3

Separate chicken skin from meat around breast and thighs. Rub herb mixture onto meat, underneath skin. Place 1/2 lemon and whole garlic cloves into chicken cavity. Place chicken into a roasting pan; squeeze remaining 1/2 lemon evenly over chicken.

Step 4

Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour, 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.