Roast Chicken with Lemon and Herbs
- ACTIVE: 10 MIN
- TOTAL TIME: 1 HR 40 MIN
- SERVINGS: 4
Shelley Lindgren loves this succulent roast chicken for weeknight suppers because it’s super simple and because it goes beautifully with so many different kinds of wine.
- One 3 3/4-pound chicken
- 3 garlic cloves, halved
- 1 lemon, thinly sliced
- 2 basil sprigs
- 2 rosemary sprigs
- 2 oregano sprigs
- Extra-virgin olive oil, for drizzling
- Salt and freshly ground pepper
- Preheat the oven to 350°. Place the chicken in a flameproof roasting pan and fill the cavity with the garlic, lemon slices and herb sprigs. Truss the chicken. Drizzle with olive oil and season with salt and pepper.
- Roast the chicken for 20 minutes. Lightly baste the chicken with more olive oil and roast for about 1 hour longer, until an instant-read thermometer inserted in the inner thigh registers 165°. Transfer the chicken to a work surface and let rest for 10 minutes. Carve the chicken and serve.
Simple roast chicken is excellent with many wines, from a crisp white to a substantial red.
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