Easter Herb-Roasted Lemon Chicken
A delightful dish capturing the essence of spring with juicy chicken infused with zesty lemons and aromatic herbs, perfect for Easter gatherings.
Ingredients
Main Ingredients
- 1 whole Whole Chicken (3-4 lbs) Choose a good quality, fresh whole chicken.
- 3 pieces Lemons Two for marinade and one for roasting.
- 4-5 cloves Garlic Cloves Essential for depth of flavor.
- 2 tablespoons Olive Oil Used for coating chicken and vegetables.
- 2 tablespoons Unsalted Butter Enhances moisture and flavor when placed under the skin.
Herbs and Seasonings
- 1 teaspoon Salt Essential for flavor enhancement.
- 0.5 teaspoon Black Pepper Use freshly ground for the best aroma.
- 1 tablespoon Fresh Rosemary Chopped, for marinade and flavor.
- 1 tablespoon Fresh Thyme Chopped, for marinade and flavor.
- 1 tablespoon Fresh Parsley For garnish.
Vegetables
- 1 large Onion Chopped into wedges.
- 2-3 medium Carrots Chopped into 2-inch pieces.
- 1 lb Potatoes Small or medium, halved or quartered.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Pat the chicken dry with paper towels.
- Truss the chicken for even cooking if desired.
Marinate
- In a bowl, mix lemon zest and juice of two lemons with 2 tablespoons of olive oil, minced garlic, rosemary, thyme, salt, and black pepper.
- Season the cavity of the chicken with salt and pepper, stuff with lemon halves, herbs, and garlic cloves.
- Rub marinade over the chicken, including under the skin, and place butter under the skin.
Prepare Vegetables
- Chop onion, carrots, and prepare potatoes in a bowl with olive oil, salt, pepper, and additional herbs.
Roasting
- Place vegetables in a roasting pan, then place the chicken on top.
- Add sliced lemon around the chicken.
- Roast for 1 hour and 15 to 1 hour and 30 minutes until the chicken reaches 165°F (74°C).
- Baste halfway through and rotate the pan for even browning.
Resting
- Let the chicken rest for 10-15 minutes after roasting before carving.
Serving
- Carve the chicken and serve with roasted vegetables, drizzle pan juices over, and garnish with parsley.
Notes
Store leftover chicken in an airtight container in the refrigerator for up to four days.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 20gProtein: 45gFat: 30gSaturated Fat: 10gSodium: 700mgFiber: 3gSugar: 2g