Herb-Roasted Chicken with Lemon and Garlic

This Herb-Roasted Chicken with Lemon and Garlic is a delightful blend of traditional flavors and a touch of modern creativity. The chicken is infused with a medley of fresh herbs, zesty lemon, and aromatic garlic, creating a succulent dish that is both comforting and refreshing. Perfect for a family dinner or a special occasion, this recipe respects classic culinary principles while offering a vibrant twist.

Ingredients:

• 1 whole chicken (about 4-5 pounds)
• 4 tablespoons olive oil
• 1 lemon, zested and juiced
• 1 head of garlic, cloves separated and peeled
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• 1 cup low-sodium chicken broth
• 1 onion, quartered
• 1 cup baby potatoes, halved
• 1 cup carrots, cut into chunks

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a small bowl, mix olive oil, lemon zest, lemon juice, chopped rosemary, thyme, parsley, salt, and pepper.
3. Pat the chicken dry with paper towels and season the cavity with salt and pepper. Rub the herb mixture all over the chicken, ensuring to get under the skin for maximum flavor.
4. Place the garlic cloves, onion quarters, baby potatoes, and carrots in the bottom of a roasting pan. Pour the chicken broth over the vegetables.
5. Place the seasoned chicken on top of the vegetables in the roasting pan.
6. Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
7. Baste the chicken with the pan juices halfway through cooking for added moisture and flavor.
8. Remove the chicken from the oven and let it rest for 10-15 minutes before carving. Serve with the roasted vegetables.