Step-by-Step Instructions

Preheat the Oven:

Preheat your oven to 375°F (190°C).

Prepare the Marinade:

In a mixing bowl, combine the juice of one lemon, minced garlic, olive oil, rosemary, thyme, salt, and pepper. Whisk until well combined.

Prepare the Chicken:

Pat the chicken dry with paper towels. This will help achieve a crispy skin.

Place the chicken in a roasting pan. Using a basting brush, generously coat the chicken with the marinade, making sure to get some under the skin for added flavor.

Stuff the Chicken:

Stuff the cavity of the chicken with the lemon slices and any leftover herbs. This will infuse even more lemony flavor as it roasts.

Roast the Chicken:

Place the chicken in the preheated oven. Roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when checked at the thickest part of the thigh. If the skin begins to brown too much, cover it loosely with foil.

Baste (Optional):

If using, baste the chicken with chicken broth halfway through the cooking time to keep it moist.

Let it Rest:

Once cooked, remove the chicken from the oven and let it rest for about 10 minutes before carving. This allows the juices to redistribute, ensuring juicy meat.

Serve:

Carve the chicken and serve it with your favorite side dishes. Drizzle any pan juices over the chicken for added flavor.

Variations

Herb Variations: Try using different herbs like sage or parsley for a unique flavor.

Vegetable Additions: Add vegetables like carrots, potatoes, and onions to the roasting pan for a complete meal.

Spicy Kick: Add red pepper flakes to the marinade for a spicy version of this dish.