Tuscan Lemon-Herb Roast Chicken with Garlic-Infused Olive Oil

Name: Tuscan Lemon-Herb Roast Chicken with Garlic-Infused Olive Oil
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 whole chicken (about 4 pounds, giblets removed); 1/4 cup extra virgin olive oil; 1 whole lemon (halved); 4 cloves garlic (minced); 2 tablespoons fresh rosemary (chopped); 2 tablespoons fresh thyme (chopped); 1 teaspoon kosher salt; 1/2 teaspoon black pepper (freshly ground); 1/2 cup extra virgin olive oil; 4 cloves garlic (thinly sliced)

StandardItalianDinnerElegantFlavorfulHerbaceous

⏱️ 20m PREP

🔥 90m COOK

👥 4 SERVINGS

⚡ 450 CAL/SERV

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Overview

A flavorful roast chicken dish enhanced with zesty lemon, aromatic herbs, and garlic-infused olive oil, perfect for an elegant dinner.

Macronutrients per serving

grams

Protein

35.0g 51%

Fat

30.0g 43%

Carbs

4.0g 6%

Rich in nutrients

☀️ Vitamin C

25% DV

Supports immune function

🔺 Iron

10% DV

Essential for blood production

💧 Omega-3

5% DV

Supports heart health

☀️ Vitamin A

15% DV

Supports vision and skin health

🔺 Calcium

3% DV

Important for bone health

Ingredients

Main Ingredients

1 whole chicken about 4 pounds, giblets removed
1/4 cup extra virgin olive oil
1 whole lemon halved
4 cloves garlic minced
2 tablespoons fresh rosemary chopped
2 tablespoons fresh thyme chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper freshly ground

Garlic-Infused Olive Oil

1/2 cup extra virgin olive oil
4 cloves garlic thinly sliced

Instructions

1 Preheat your oven to 425°F (220°C).
2 In a small saucepan, combine 1/2 cup of olive oil with the sliced garlic over low heat. Allow to simmer gently for 10 minutes until garlic is golden and infused into the oil. Set aside to cool.
3 Pat the chicken dry with paper towels. Rub the entire chicken with the minced garlic, lemon halves, rosemary, thyme, salt, and pepper.
4 Place the chicken in a roasting pan. Pour the garlic-infused olive oil over the chicken, making sure to coat it evenly.
5 Roast the chicken in the preheated oven for 1.5 hours or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crisp.
6 Remove the chicken from the oven and let it rest for 10 minutes before carving.
7 Serve the chicken with the pan juices drizzled over the top and garnish with additional herbs if desired.