Easy Herb Roasted Chicken
This Easy Herb Roasted Chicken recipe combines a medley of dried herbs and fresh lemon zest to create a delicious and aromatic main dish. The chicken is seasoned with rosemary, thyme, sage, garlic, and onion powders, giving it a burst of savory flavors.
Ingredients
- 1 whole chicken about 2 kg
- 2 tbsp olive oil
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- 1 tsp dried sage
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 lemon
- salt to taste
- black pepper to taste
- 1 onion quartered
Optional, for roasting:
- vegetables like carrots, potatoes, and onions
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Chicken: Remove the giblets from the chicken, rinse the chicken inside and out, and pat it dry with paper towels.
- Mix the Herbs and Oil: In a small bowl, mix together the olive oil, dried rosemary, dried thyme, dried sage, garlic powder, onion powder, lemon zest, salt, and pepper.
- Season the Chicken: Rub the herb and oil mixture all over the outside of the chicken, as well as under the skin where possible. Season the cavity with salt and pepper.
- Stuff the Chicken: Place the lemon halves and quartered onion inside the cavity of the chicken.
- Prepare for Roasting: If you're adding vegetables, scatter them around the bottom of the roasting pan and place the chicken on top. Otherwise, place the chicken on a roasting rack in a roasting pan.
- Roast the Chicken: Place the chicken in the preheated oven. Roast for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (75°C) when checked with a meat thermometer inserted into the thickest part of the thigh.
- Rest Before Serving: Remove the chicken from the oven and let it rest for about 10 minutes before carving. This allows the juices to redistribute throughout the meat.
- Serve: Carve the chicken and serve it with the roasted vegetables, if used, and any pan juices.
- Dobar tek!