Roasted Whole Chicken
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Prep Time: 15 mins
Cook Time: 1 hr 35 mins
Additional Time: 10 mins
Total Time: 2 hrs
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Ingredients
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1 lemon, zested
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2 sprigs fresh rosemary, chopped
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3 sprigs fresh thyme, chopped
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2 cloves garlic, minced
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1 teaspoon olive oil
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1 pinch sea salt and pepper to taste
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1 (3 pound) whole chicken
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4 whole garlic cloves
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Chicken seasoning
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1 cup or one can of chicken broth
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Directions
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Preheat an oven to 425 degrees F (220 degrees C). Combine the lemon zest, rosemary, thyme, and minced garlic in a small bowl; stir in the olive oil, then season to taste with salt and pepper.
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Separate the skin around the breast and thighs from the meat. Rub the herb mixture onto the meat, underneath the skin.
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Cut the zested lemon in half, and place half of the lemon into the cavity of the chicken along with the whole garlic cloves.
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Place the chicken into a roasting pan, and squeeze the remaining lemon half evenly over the skin of the chicken. Sprinkle chicken seasoning liberally over the entire chicken.
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Pour about one cup or one can of chicken broth in the bottom of the roasting pan.
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Bake the chicken 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). (Adjust cooking time for size of chicken.)
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Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
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Thicken the juices in the pan to make gravy by adding a little cornstarch and more chicken broth if necessary.