By Guest Chef
Preheat your oven to 425°F (220°C).
Rinse the whole chicken under cold water and pat it dry with paper towels. This helps ensure a crispy skin.
In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and pepper to create a herb oil mixture.
Rub this herb oil mixture all over the chicken, making sure to get it under the skin and inside the cavity for maximum flavor.
Cut the lemon in half and place both halves inside the cavity of the chicken. This will add moisture and flavor while roasting.
Place the chicken breast-side up in a roasting pan or on a baking sheet.
Roast the chicken in the preheated oven for about 1 hour, or until the internal temperature reaches 165°F (75°C). Baste the chicken with the pan juices halfway through cooking. Tip: If the skin begins to darken too much, cover it loosely with aluminum foil.
Once cooked, take the chicken out of the oven and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute.
Carve the chicken and serve with your favorite sides. Enjoy!
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By Guest Chef
This recipe is ready in 1 hour 15 minutes and features whole chicken, olive oil, garlic and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 425°F (220°C).
Rinse the whole chicken under cold water and pat it dry with paper towels. This helps ensure a crispy skin.
In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and pepper to create a herb oil mixture.
Rub this herb oil mixture all over the chicken, making sure to get it under the skin and inside the cavity for maximum flavor.
Cut the lemon in half and place both halves inside the cavity of the chicken. This will add moisture and flavor while roasting.
Place the chicken breast-side up in a roasting pan or on a baking sheet.
Roast the chicken in the preheated oven for about 1 hour, or until the internal temperature reaches 165°F (75°C). Baste the chicken with the pan juices halfway through cooking. Tip: If the skin begins to darken too much, cover it loosely with aluminum foil.
Once cooked, take the chicken out of the oven and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute.
Carve the chicken and serve with your favorite sides. Enjoy!
Calories per Serving: 450
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