Lemon Herb Roast Chicken
A golden, crackly-skinned roast chicken with roasted lemon and rosemary. The Sunday dinner that makes your whole place smell like a hug.
How to make it
- 1
Prep the bird
Pat the chicken very dry. Rub all over with olive oil, salt and pepper. Stuff the cavity with lemon, garlic and rosemary.
- 2
Roast
Roast at 425F for 70-80 minutes, until the juices run clear and the skin is deep golden.
- 3
Rest and carve
Let it rest 15 minutes before carving so the juices settle. Spoon over the roasted-lemon pan drippings.
Ingredients
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