Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels and place it in a roasting pan.
In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, parsley, salt, and pepper.
Rub the garlic herb mixture all over the chicken, making sure to get under the skin where possible.
Squeeze the juice of one lemon half over the chicken, and place both lemon halves inside the cavity of the chicken.
Tuck the wings under the chicken and tie the legs together with kitchen twine.
Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
Let the chicken rest for 10-15 minutes before carving and serving.
Variations & Tips
For a different flavor profile, you can substitute the rosemary and thyme with sage and oregano. If you prefer a bit of heat, add a pinch of red pepper flakes to the herb mixture. For a more citrusy note, try adding some orange zest to the rub. Remember, cooking times may vary depending on the size of your chicken, so it’s always best to use a meat thermometer to ensure it’s cooked through.
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