Ingredients
Scale
- 1 whole chicken (about 4–5 lbs)
- 2 lemons (sliced)
- 4 garlic cloves (minced)
- 1 onion (cut into wedges)
- 1 cup low-sodium chicken broth
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to ensure it reaches the desired temperature by the time you’re ready to roast the chicken.
- Prepare the Roasting Pan: Place the onion wedges and minced garlic evenly across the base of a roasting pan. This will serve as a flavorful bed for the chicken.
- Season the Chicken: Position the chicken on top of the onion and garlic. Rub olive oil liberally over the entire chicken to help the skin crisp up during roasting. Season thoroughly with salt, black pepper, thyme, and rosemary, ensuring even coverage for a consistent flavor.
- Stuff the Chicken: Insert the lemon slices into the cavity of the chicken. This will infuse the meat with a citrusy aroma as it cooks.
- Add the Broth: Pour the chicken broth around the chicken in the pan. This will keep the meat moist and provide a base for a delicious gravy.
- Roast the Chicken: Place the pan in the preheated oven and roast for approximately 1.5 hours. Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (75°C) for safe consumption.
- Rest and Serve: Once fully cooked, remove the chicken from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute, ensuring each slice is moist and flavorful. Serve and enjoy your masterpiece!
Nutrition
- Serving Size: One Normal Portion
- Calories: 350
- Fat: 15g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 45g