Super Simple Lemon Garlic Herb Roast Chicken Recipe
Recipe Description:
Some people think roast chicken is difficult to make and should be reserved for special occasions, but truly, roast chicken is very simple to prepare. It makes for a great dinner, tasty leftovers, and bones for broth.
Recipe
Instructions:
Preheat the oven to 450 degrees.
Wash and chop veggies. Set aside.
Rinse your chicken, inside and out. Save giblets for gravy or broth.
Once you have rinsed the chicken, dry it well. You want the skin to be very, very dry in order to get that golden, crispy skin so many people love. Make sure you dry under the wings, in between the legs and the body cavity, if your hand will fit. The less water, the less steam, therefore the crispier the skin.
Place the dry chicken in a large oven safe dish. Place the thyme, lemon wedges bay leaves and garlic inside the body cavity. Rub or brush the chicken with about half of the melted butter. Generously coat the chicken with sea salt and black pepper. This will help keep the skin crispy.
Add the chopped veggies around the chicken and then drizzle the rest of the melted butter over the veggies. Give them a dash of salt and pepper and place the pan in the oven. Reduce the heat to 375.
Cook for 60 minutes and then check the internal temperature. You want the final temperature in the thigh to be 165°. If it's not there, continue cooking for 30 more minutes or until it reaches 165°. Total cooking time will depend on your altitude and the amount of veggies surrounding the bird. Remove from the oven and let sit for 15-20 minutes before cutting.
When you’re done, don’t forget to save the bones for homemade chicken stock!
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