Ingredients
- 1 whole chicken (about 4-5 pounds)
- 2 lemons, halved
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika (optional for color)
- 1/2 cup chicken broth
Feel free to substitute the fresh herbs with dried ones if that’s what you have on hand, just remember to use about half the amount since dried herbs are more concentrated.
Instructions
- Preheat your oven to 425°F (220°C). This high heat is key for a beautifully golden skin.
- Rinse the chicken inside and out, then pat dry with paper towels. This helps the skin get nice and crispy.
- In a small bowl, combine minced garlic, olive oil, thyme, rosemary, salt, pepper, and paprika. This will be your aromatic marinade.
- Rub the herb mixture all over the chicken, making sure to get under the skin as much as possible. This step always reminds me of helping my abuela massage spices into her famous mole chicken.
- Squeeze the juice of one lemon over the chicken, then place the lemon halves inside the cavity along with any leftover herbs.
- Place the chicken on a roasting rack set inside a baking dish. Pour the chicken broth into the bottom of the dish to keep the chicken moist during roasting.
- Roast the chicken, basting occasionally with the pan juices, for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 10 minutes before carving. This resting time allows the juices to redistribute, making every bite juicy and flavorful.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International