Hemp heart-infused bread that is filling, hearty, sweet, low in fat, and really simple to make.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 35 mins |
| Additional Time: | 10 mins |
| Total Time: | 2 hrs |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 lemon, zested
- 2 sprigs fresh rosemary, chopped
- 3 sprigs fresh thyme, chopped
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- 1 pinch sea salt and pepper to taste
- 1 (3 pound) whole chicken
- 4 whole garlic cloves
Instructions
- Preheat an oven to 425 degrees F (220 degrees C). Combine the lemon zest, rosemary, thyme, and minced garlic in a small bowl; stir in the olive oil, then season to taste with salt and pepper.
- Separate the skin around the breast and thighs from the meat. Rub the herb mixture onto the meat, underneath the skin. Cut the zested lemon in half, and place half of the lemon into the cavity of the chicken along with the whole garlic cloves. Place the chicken into a roasting pan, and squeeze the remaining lemon half evenly over the skin of the chicken.
- Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour, 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Reviews
This has been my go-to roasted chicken recipe for years. My picky daughter asks for seconds and my mother who rarely eats meat looks forward to coming over when I make this. It’s a simple, yet delicious recipe to make.
I added mushrooms and butter and it taste marvelous
Simple and yummy!
follow the recipe to with the set I did not cover it at the end and it was absolutely delicious must must must Try!!
This was easy and simple to make. The chicken was moist and succulent. My picky one year old loved it and that’s saying something. Thank you posting this. I will be making this again.
Delicious!! This was the best dish so far. I loved the lemon and garlic taste. I would add more lemon zest and juice over the chicken next time. Loved it.
I don’t know what happened 🙁 Followed the recipe for preparation exactly as written and followed some additional ideas from individuals who gave the dish 4 stars. Upon completion, the chicken tasted no better or no worse than an ordinary roasted chicken
Excellent, basic, simple, straightforward recipe that yields predictable results for even inexperienced home cooks. One thing that I always do when cooking chicken this way is to rub salt under the chicken’s skin a day before I’m going to cook it. I then wrap it tightly and refrigerate. This allows the salt to be drawn into the meat thereby seasoning it more deeply and evenly than salting at the last minute. (Don’t try this with a kosher bird; it’ll be too salty.) I also use a remote reading, digital thermometer to insure that the bird is properly cooked each and every time with no guesswork. It’s funny how nearly everyone who gives an excellent rating to a recipe also makes changes to it before even trying it as written. If the recipe is so great, why change it?
Try roasting your chicken breast side down, it makes the breast juicier.
This was very good. Baked it at 425 for 20 minutes then turned the temp down to 375 for 20 minutes per pound as another reviewer suggested. It came out great! We could taste the herbs and lemon. Thanks for a great recipe!
this turned out really well meat was tasty all the way through and moist …I will use it again !
The perfect roast chicken – tender, juicy and SO flavorful. True to its name, this really was succulent. I stuck to the recipe fairly closely, although I rubbed the herb/olive oil mixture all over the chicken rather than just underneath the skin. I also stuck extra sprigs of rosemary and thyme and a good chunk of onion in the cavity along with the lemon. I roasted the chicken at 450 degrees for 20 minutes, then reduced the heat to 375 degrees and roasted for another 20 minutes per pound. (I had a 5-1/2 pound chicken so it was in the oven about 2 hours) I poured about a cup of chicken broth into the pan at the beginning, and the resulting juices made for a rich and delicious pan gravy, thickened just slightly with a little cornstarch and more chicken broth. I served this with roasted Yukon Gold potatoes (in the same pan last 40 minutes of cooking), Cauliflower with a Kick, Easy Garden Green Beans, Pumpkin Soup and a tossed green salad with Creamy Peppercorn Dressing, all recipes also from this site. With only six reviews, this recipe is not receiving the attention it should.
This was wonderful…
I made two and it took 2.5 hours to get to temp. The lemon, rosemary mix was tasty. I had to use dried thyme.
Very good.
Chicken was very moist! My family ate the roast chicken for dinner, the we made soup with the bones and with the left over meat we made chicken quesadillas
so easy and wonderful. skipped the lemon and added butter instead which made the skin extra crispy.
Perfect!
I always make another whole chicken recipe from here but I think Ill start swapping it up with this one. A beautiful bird and smelled so good. I did shove both lemon halves into the cavity. Served with broc cheese rice and a green salad and french bread. It didnt feel like a weeknight meal!
This is the best chicken I have ever cooked!! The only thing I did different is I put the chicken in the crock pot instead of he oven. This will be a recipe that we use often!
Good! Moist and tender, just how we like:) No lemons in the house, used lemon juice instead. Served with sweet potato fries and roasted zucchini. Will definitely make again!