| Lemon and Herb Roasted Chicken |
Recipe type: Main Course
Author:
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 4
The aroma of this simple dish as it cooks will charm your senses. On your plate you will enjoy the lemon-rosemary flavor combination. It goes well with oven-roasted rosemary new potatoes. In French: Poulet Roti au Citron et aux Herbes Aromatiques
Ingredients
- 1 medium (3.5-4 lbs) organic or free range chicken
- 2 lemon rinds, grated
- 4 garlic cloves, minced
- 2 tsp thyme, chopped fine
- 2 tsp rosemary, chopped fine
- 2 tsp sage, chopped fine
- 2 tsp sea salt
- 1 tsp black pepper, ground
Instructions
- Preheat your oven at 400˚F.
- In a small bowl, combine lemon, garlic, herbs and spices to form a slightly moist paste.
- Wash the chicken and dry thoroughly inside and out.
- Loosen the skin across the breast and then down around the legs and thighs using a chopstick, or with your fingers.
- Work the seasoning mixture under the skin and into the meat of the breast, legs and thighs and all over the outside skin as well.
- Season the cavity of the chicken with salt and pepper. Using butcher’s string, truss the chicken tightly.
- Place the chicken in a roasting pan.
- Cook for 50- 60 minutes, or until the internal temperature reaches 180˚F on a meat thermometer inserted in the thigh.
- Remove from oven. Let rest for 10 minutes before cutting.
- Remove chicken and cut to a quarter chicken per person.
Notes
Chef’s tip: If you have only 2 people for dinner, ask your friendly butcher for one whole chicken breast with skin on and proceed the same way. Just reduce the cooking time to 35-40 minutes.
Lemon And Herb Roasted Chicken
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