Hands down, one of my all time favorite dishes! (Page 2 ) | August 15, 2024

1 whole chicken (approximately 4 to 5 pounds)
– 2 lemons, one zested and juiced, the other cut into wedges
– 4 cloves of garlic, minced
– 1/4 cup of fresh herbs (such as rosemary, thyme, and parsley), chopped, plus whole sprigs for stuffing
– 2 tablespoons olive oil
– 1 teaspoon of kosher salt, or to taste
– 1/2 teaspoon of freshly ground black pepper, or to taste
– 1 small onion, quartered
– 2 tablespoons unsalted butter, at room temperature
Directions
1. Preheat your oven to 425°F (220°C). As it warms, remove the giblets from the chicken cavity and pat the outside of the chicken dry with paper towels.
2. In a small bowl, blend together the lemon zest, minced garlic, chopped herbs, olive oil, salt, and pepper to create a paste.

3. Gently loosen the skin from the breast and thigh areas of the chicken and spread half of the herb paste underneath, directly onto the meat. Rub the remaining paste over the outside of the chicken.
4. Stuff the cavity of the chicken with the lemon wedges, quartered onion, and whole sprigs of fresh herbs.
5. Truss the chicken’s legs and tuck the wing tips back. Place the chicken breast side up in a roasting pan.
6. Squeeze lemon juice over the chicken, then dot the surface with butter.
7. Roast the chicken in the preheated oven for about 1 to 1 and a half hours, or until the juices run clear and a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
8. Once cooked, tent the chicken with foil and let it rest for about 15 minutes before carving. This allows the juices to redistribute, ensuring a moist and flavorful bird.
Variations & Tips
Variation: For an extra layer of flavor, consider marinating the chicken in the citrus-herb mixture for an hour or, if time allows, overnight in the refrigerator.
Tip: To achieve a perfectly golden and crispy skin, make sure the chicken is completely dry before applying the herb paste. Any moisture on the skin will steam rather than crisp.
Tip: Roasting the chicken at a high temperature for the first 15 minutes and then reducing to 350°F (175°C) can result in an extra-crispy skin while keeping the inside succulent and tender.
Feel free to have a play with herbs; marjoram, sage, or even a hint of lavender can make delightful alternatives or additions to the blend.
If roasting vegetables alongside the chicken, toss them in olive oil, salt, and pepper and add them to the roasting pan during the last 40 minutes of cooking time.
Cooking is an adventure, and with this Citrus-Herb Roast Chicken, the destination is utterly delicious. Enjoy the journey!

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