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Elizabeth Poett Recipe

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Ingredients
  

  • Ingredients:
  • - 1 whole chicken about 4-5 pounds
  • - 2 tablespoons olive oil
  • - 4 cloves garlic minced
  • - 1 lemon zested and halved
  • - 1 tablespoon fresh rosemary chopped
  • - 1 tablespoon fresh thyme chopped
  • - 1 tablespoon fresh parsley chopped
  • - Salt and pepper to taste
  • - 1 cup chicken broth

Instructions
 

  • Cooking Instructions:
  • Preheat your oven to 425°F (220°C). Pat the chicken dry with paper towels and place it in a roasting pan.
  • In a small bowl, combine the olive oil, minced garlic, lemon zest, chopped rosemary, thyme, parsley, salt, and pepper. Mix well to form a paste.
  • Rub the herb mixture all over the chicken, making sure to get some under the skin for maximum flavor. Squeeze the juice of half the lemon over the chicken and place the squeezed halves inside the cavity.
  • Pour the chicken broth around the chicken in the roasting pan. This will keep the chicken moist while it cooks.
  • Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Baste the chicken with the pan juices halfway through cooking.
  • Once done, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute for a juicier result.
  • For best results, make sure to use a meat thermometer to check the chicken's internal temperature. If you want extra crispy skin, you can broil the chicken for an additional 2-3 minutes after roasting. Additionally, feel free to experiment with different herbs and spices to suit your taste. Enjoy your flavorful herb-roasted chicken!