Herb roasted chicken just might be the easiest roast chicken recipe. All the prep work is done the night before.
- 4 lb. whole chicken
- 1/3 cup olive oil
- 1 large lemon, juiced and zested
- 1 tsp. fresh minced rosemary
- 1 tsp. fresh minced thyme
- 1 Tbsp. fresh minced parsley
- 3/4 tsp. garlic powder
- 1 1/2 Tbsp. kosher salt (tablespoon and NOT teaspoon)
- 1 tsp. black pepper
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, rosemary, thyme, parsley, and garlic powder. Set aside.
- Discard giblets inside the chicken cavity and pat dry the chicken with paper towels, including the inside of the cavity. Place the chicken in a 9X13 deep baking dish or similar size roasting pan. Pour the oil and herb mixture over the chicken spreading all over, including the cavity. Liberally season the chicken with salt and pepper all over, including the skin along the backbone, inside the cavity, and under the wings. Take your time as you want every inch of the chicken well seasoned.
- Cover the baking dish tightly with aluminum foil and refrigerate overnight.
- The next day, preheat the oven to 425 degrees F. Uncover the chicken and tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Make sure the chicken is laying breast-side up. Let stand at room temperature while the oven preheats.
- Roast for 1 hour basting halfway through or until juices run clear when you cut between a leg and thigh. Remove the chicken from the oven and cover loosely with aluminum foil for about 10-15 minutes before serving.
- Do not use fresh garlic as it will burn.
- Take your time seasoning the chicken will salt. Not only will it add flavor but also make the chicken incredibly tender. Use all of the salt.
- Roast chicken on the middle rack. If it begins to brown too much on top, cover loosely with aluminum foil.
Keywords: roast chicken, easy chicken, holidays