Description
Summer Lemon Herb Roasted Chicken offers a delightful burst of citrus and herb flavors, perfect for summer gatherings. This succulent chicken is roasted to perfection with fresh rosemary and zesty lemon, creating an aromatic dish that will have your guests coming back for more. Easy to prepare yet impressive in presentation, this recipe is ideal for weeknight dinners or special occasions, pairing beautifully with roasted vegetables or fresh salads.
Ingredients
Scale
- 1 whole chicken (4–5 lbs)
- 2 fresh lemons
- 2 sprigs fresh rosemary (or thyme)
- 4 garlic cloves (minced)
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 2 cups mixed vegetables (carrots, potatoes, onions)
Instructions
- Preheat the oven to 425°F (220°C). Rinse the chicken under cold water and pat dry with paper towels.
- In a bowl, mix olive oil, minced garlic, salt, and pepper. Rub this mixture over the chicken, including inside the cavity.
- Cut one lemon into wedges and place them inside the chicken cavity along with rosemary sprigs.
- Chop chosen vegetables into bite-sized pieces, toss with olive oil, salt, and pepper, and arrange them around the chicken in the roasting pan.
- Roast the chicken for approximately 1 hour and 15 minutes until it reaches an internal temperature of 165°F (74°C). Let it rest for 10-15 minutes before carving.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 of a whole chicken (approximately 150g)
- Calories: 335
- Sugar: 0 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg