Herb-Crusted Roast Chicken with Lemon and Garlic

Ingredients

• 1 whole chicken, about 4-5 pounds, giblets removed
• 2 tablespoons olive oil
• 2 tablespoons lemon juice, freshly squeezed
• 1 tablespoon lemon zest, grated
• 6 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 1 whole lemon, quartered

Method

1. 01
   Preheat your oven to 425°F (220°C).
2. 02
   Pat the chicken dry with paper towels, ensuring the skin is as dry as possible for a crispy finish.
3. 03
   In a small bowl, combine olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, salt, and black pepper to create a paste.
4. 04
   Gently loosen the skin over the chicken breasts and thighs, and rub the herb paste underneath and on top of the skin, ensuring even coverage.
5. 05
   Place the quartered lemon pieces inside the chicken cavity.
6. 06
   Tie the legs together with kitchen twine and tuck the wing tips under the body of the chicken.
7. 07
   Place the chicken on a rack in a roasting pan and roast in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
8. 08
   Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
9. 09
   Carve the chicken and serve with the pan juices.