Lemon Herb Roasted Chicken

Ingrédients

• 1 whole chicken (around 4 lbs)
• 2 lemons, juiced and zested
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup chicken broth
• 1 onion, quartered
• 1 cup baby carrots
• 1 cup baby potatoes, halved
• Fresh parsley for garnish

Préparation

1. 1

   Preheat the Oven: Preheat your oven to 425°F (220°C). This high temperature will help achieve a crispy skin while keeping the chicken juicy inside.

2. 2

   Prepare the Chicken: Rinse the chicken under cold water and pat it dry with paper towels. This step helps achieve a crispy skin during roasting.

3. 3

   Season the Chicken: In a bowl, mix the lemon juice, zest, minced garlic, rosemary, thyme, olive oil, salt, and pepper. Rub this mixture all over the chicken, including under the skin for maximum flavor.

4. 4

   Add Vegetables: Place the quartered onion, baby carrots, and halved potatoes in the bottom of a roasting pan. These will add flavor to the chicken and serve as a delicious side.

5. 5

   Place Chicken in Pan: Position the seasoned chicken breast side up on top of the vegetables in the roasting pan. This allows the juices to drip down, enhancing the flavor of the vegetables.

6. 6

   Pour Chicken Broth: Pour the chicken broth around the chicken in the pan. This will help keep the chicken moist as it cooks and create a flavorful base for the drippings.

7. 7

   Roast the Chicken: Place the roasting pan in the preheated oven and roast for about 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

8. 8

   Rest the Chicken: Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute, ensuring a moist chicken.

9. 9

   Serve: Carve the chicken and serve it with the roasted vegetables. Garnish with fresh parsley for an added touch of color and flavor.