1. Prepare the Chicken:
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels (this helps ensure crispy skin). Remove any giblets from the cavity if included.
2. Season the Chicken:
Rub the chicken inside and out with olive oil or melted butter.
Season generously with salt, pepper, and paprika (if using).
Stuff the cavity with half the lemon slices, a couple of garlic cloves, and the fresh rosemary and thyme sprigs.
3. Make a Herb-Lemon Rub:
In a small bowl, mix the lemon juice, minced garlic, dried oregano, and a tablespoon of olive oil. Massage this mixture over the chicken, ensuring it’s coated evenly.
4. Truss (Optional):
Tie the chicken legs together with kitchen twine to ensure even cooking, but this step is optional.
5. Roast the Chicken:
Place the chicken on a roasting rack set over a baking dish or roasting pan. Add the remaining lemon slices around the chicken and pour chicken broth or white wine into the pan for extra flavor and moisture.
Roast for 1 hour and 15–30 minutes (about 18–20 minutes per pound), or until the internal temperature in the thickest part of the breast reaches 165°F (74°C).
6. Rest and Serve:
Remove the chicken from the oven and let it rest for 10–15 minutes to allow the juices to redistribute.
Carve and serve with roasted vegetables or your favorite sides.
Tips
For extra crispy skin, baste the chicken with pan juices every 20–30 minutes during roasting.
You can add vegetables like carrots, potatoes, and onions to the roasting pan to cook alongside the chicken.
Enjoy your juicy, lemony, and herb-infused roast chicken!
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