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Lemon Herb Roast Chicken
Fresh lemon and herbs make a flavorful light and yummy dinner.
servings: 4
total time: 2 hours
recipe by: Rae
Ingredients
- RUB:
- 1 TBSP parsley leaves, chopped fine
- 1/2 TBSP fresh basil, chopped fine
- 1/4 tsp fresh oregano, chopped fine
- 1/8 tsp fresh thyme, chopped fine
- Zest of 2 lemons
- 3 TBSP Olive oil
- 1 tsp Kosher salt
- dash pepper
- 4 lb chicken
- Kosher salt
- pepper
- 2 TBSP parsley stems
- 1 TBSP thyme stems
- 1 TBSP oregano stems
- 3 large basil leaves
- 1 lemon, cut in half
Directions
- Mix all the rub ingredients and set in freeze for about 20 minutes.
- Preheat oven to 350 degrees.
- Using your fingers and/or the handle of a wooden spoon loosen all the skin of the chicken.
- Rub the rub all over the meat inside the skin.
- Sprinkle the inside cavity with salt & pepper and stuff with the herbs and lemon. Truss the bird and place breast side down in a roasting pan.
- Roast at 350 for 1.5 hours or until 170 in the thickest part of the thigh.
- Turn the chicken over and bump up the heat to 450 degrees. Roast another 15 minutes.
- Let the chicken sit at room temperature for 30 minutes.
- Carve and enjoy.
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