Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Rinse the chicken and pat it dry with paper towels. This step ensures a crispy skin. Season the inside of the chicken with salt and pepper.
- In a small bowl, mix the juice of one lemon, olive oil, salt, and pepper. Rub this mixture all over the outside of the chicken. Trust me, this marinade will infuse the chicken with incredible flavor.
- Stuff the cavity of the chicken with the sliced lemon, garlic cloves, rosemary, and thyme. These aromatics will permeate the meat as it cooks, enhancing the flavor.
- Place the chicken breast-side up in a roasting pan. Pour the chicken broth into the bottom of the pan. This helps keep the chicken moist and creates a delicious base for gravy.
- Roast the chicken for about 90 minutes, basting every 30 minutes with the pan juices. The chicken is done when the internal temperature reaches 165°F (74°C) and the juices run clear. Let it rest for 10 minutes before carving. Now comes the fun part—enjoying your beautifully roasted chicken!
Notes
Chef's Tips:
• For even more flavor, let the chicken marinate in the lemon mixture for a few hours before roasting.
• Avoid overcooking the chicken to prevent it from drying out.
• Serve with the pan juices as a simple gravy for added flavor.
Food Safety:
• Always check the internal temperature to ensure the chicken is cooked to 165°F (74°C).
• Store leftovers in the refrigerator within two hours of cooking.