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Herb-Roasted Whole Chicken with Lemon and Garlic

Herb-Roasted Whole Chicken with Lemon and Garlic

Dinner
Prep Time
20min
Cook Time
1h 30min
Servings
3
Calories
520
Chef's Note

For extra crispy skin, make sure the chicken is completely dry before applying the herb rub. If you have time, let the seasoned chicken sit uncovered in the refrigerator for a few hours before roasting. This dries out the skin further, resulting in that perfect golden-brown crispiness everyone loves!

Tags
chicken
roasted
dinner
high-protein
dairy-free
gluten-free
herbs
lemon
garlic
weeknight
Ingredients

  • 4 pounds frozen whole chicken

  • 2 sprigs fresh rosemary

  • 4 sprigs fresh thyme

  • 6 cloves garlic

  • 1 whole lemon

  • 3 tablespoons olive oil

  • 1 teaspoon paprika

  • 1 tablespoon kosher salt

  • 1 teaspoon black pepper

  • 1 medium onion

Instructions
  • 1

    Thaw the frozen whole chicken completely in the refrigerator (approximately 24 hours before cooking).

  • 2

    Preheat your oven to 425°F (220°C).

  • 3

    Remove the chicken from packaging, discard giblets if included, and pat the chicken dry with paper towels.

  • 4

    Slice the lemon into quarters and peel and crush 4 cloves of garlic.

  • 5

    Chop 1 sprig of rosemary and 2 sprigs of thyme, reserving the rest.

  • 6

    In a small bowl, mix 3 tablespoons of olive oil with the chopped herbs, 1 teaspoon of paprika, 1 tablespoon of kosher salt, and 1 teaspoon of black pepper.

  • 7

    Mince the remaining 2 cloves of garlic and add to the herb-oil mixture.

  • 8

    Cut the onion into quarters.

  • 9

    Rub the herb-oil mixture all over the chicken, including under the skin of the breast.

  • 10

    Stuff the chicken cavity with the lemon quarters, remaining herb sprigs, and onion quarters.

  • 11

    Place the chicken breast-side up in a roasting pan.

  • 12

    Roast for 20 minutes at 425°F, then reduce the temperature to 375°F (190°C) and continue roasting for about 70 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).

  • 13

    Let the chicken rest for 15 minutes before carving to allow the juices to redistribute.

  • 14

    Carve the chicken and serve with the roasted garlic and lemon from the cavity, which can be squeezed over the meat for extra flavor.

Nutrition Information (per serving)
520
Calories
48g
Protein
6g
Carbs
34g
Fat
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