Ingredients:
- 1 whole chicken (about 4-5 pounds)
- 4 cloves of garlic, minced
- 2 tablespoons of fresh rosemary, chopped
- 2 tablespoons of fresh thyme, chopped
- 1 lemon, sliced
- 4 tablespoons of olive oil
- Salt and pepper to taste
- 1 cup of chicken broth
Instructions:
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix together the minced garlic, chopped rosemary, thyme, and olive oil.
- Remove the giblets from the chicken and rinse it inside and out. Pat dry with paper towels.
- Place the chicken in a roasting pan and rub the garlic and herb mixture all over the chicken, making sure to get under the skin as well.
- Season the chicken generously with salt and pepper.
- Stuff the sliced lemon inside the chicken’s cavity.
- Pour the chicken broth into the roasting pan, making sure it covers the bottom of the pan.
- Cover the roasting pan with aluminum foil and place it in the oven.
- Roast the chicken for 1 hour, then remove the foil and continue roasting for another 30 minutes, or until the chicken is fully cooked and the skin is golden brown.
- To check if the chicken is done, insert a meat thermometer into the thickest part of the thigh. The temperature should read 165°F (74°C).
- Once the chicken is fully cooked, remove it from the oven and let it rest for 10 minutes before carving.
- Serve the garlic and herb roasted chicken with your choice of sides and enjoy!
