Lemon Herb Roasted Chicken

Juicy roasted chicken infused with lemon and herbs. A classic dinner that's both impressive and easy to make.

Instructions

1. 1

   Preheat oven to 425°F (220°C).

2. 2

   Remove giblets from chicken cavity and pat the chicken dry with paper towels.

3. 3

   Zest one lemon and combine the zest with minced garlic, chopped herbs, olive oil, butter, salt, and pepper to form a paste.

4. 4

   Gently loosen the skin over the chicken breast and thighs. Rub about half of the herb mixture under the skin.

5. 5

   Rub the remaining herb mixture all over the outside of the chicken.

6. 6

   Cut both lemons in half. Squeeze the juice of one lemon over the chicken, then place all lemon halves inside the cavity along with a few sprigs of herbs if desired.

7. 7

   Place onion, carrots, and celery in the bottom of a roasting pan. Place chicken on top of the vegetables, breast side up.

8. 8

   Pour chicken broth into the bottom of the pan.

9. 9

   Roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.

10. 10

    Let the chicken rest for 15 minutes before carving.

11. 11

    Strain the pan juices and serve alongside the carved chicken.

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