Lemon Garlic Roast Chicken
By: max
A simple but flavorful whole roasted chicken with bright lemon and garlic flavors.
1. 1 (5-6 pounds), giblets removed of whole chicken
2. 2, one zested and both halved of lemons
3. 1 whole head, halved horizontally of garlic
4. 4 tablespoons of unsalted, softened of butter
5. 2 tablespoons of of olive oil
6. 1 tablespoon of chopped of fresh thyme
7. 1 tablespoon of chopped of fresh rosemary
8. 1 tablespoon of kosher of salt
9. 1 teaspoon of freshly ground of black pepper
10. 1 medium, quartered of onion
11. 2 large, roughly chopped (optional) of carrots
12. 2 stalks, roughly chopped (optional) of celery
13. 1 cup of (optional for gravy) of chicken broth
1. Preheat oven to 425°F (220°C) and place rack in lower third of oven.
2. Pat chicken dry thoroughly with paper towels, inside and out.
3. In a small bowl, mix softened butter with lemon zest, 2 cloves minced garlic, thyme, rosemary, 1 teaspoon salt, and 1/2 teaspoon pepper.
4. Gently loosen the skin over the chicken breasts and thighs, and spread about two-thirds of the herb butter underneath.
5. Rub the remaining herb butter all over the outside of the chicken. Drizzle with olive oil.
6. Season the cavity with remaining salt and pepper, then stuff with lemon halves, garlic head halves, and onion quarters.
7. Tie the legs together with kitchen twine and tuck the wing tips under the body.
8. If using, scatter vegetables in a roasting pan and place chicken on top, breast side up.
9. Roast for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
10. Remove from oven, tent with foil, and let rest for 15 minutes before carving.
11. Optional: Make a simple gravy with the pan drippings by straining, skimming fat, and simmering with chicken broth and a bit of flour.