Perfect Lemon Herb Roasted Chicken

A classic roast chicken that's juicy on the inside, crispy on the outside, and filled with bright lemon and herb flavors. This foolproof recipe will become your go-to Sunday dinner!

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Rest Time: 15 minutes
Total Time: 1 hour 45 minutes
Servings: 4-6 people

What You'll Need:

• 1 whole chicken (4 pounds)
• 1 fresh lemon, sliced
• 1 head of garlic, cut in half
• Fresh thyme and rosemary
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 3 tablespoons olive oil
• Fresh parsley for garnish

Kitchen Tools:

• Roasting pan or large oven-safe skillet
• Paper towels
• Meat thermometer (recommended)

Let's Make It:

1. Start by preheating your oven to 425°F (220°C). This high temperature is the secret to crispy skin!
2. Prep your chicken by patting it dry with paper towels. This step is crucial for achieving that golden, crispy skin we're after.
3. Mix your seasonings: combine salt, pepper, and paprika in a small bowl. Drizzle olive oil all over the chicken, then sprinkle your seasoning mix everywhere - don't forget inside the cavity!
4. Time to stuff! Fill the chicken cavity with lemon slices, half the garlic head, and several sprigs of thyme and rosemary. These aromatics will infuse your chicken with amazing flavor from the inside out.
5. Place your chicken breast-side up in the roasting pan. Scatter any remaining herbs around it - they'll create wonderful aromas as everything roasts.
6. Pop it in the oven for about 1 hour and 15 minutes. You'll know it's done when a meat thermometer reads 165°F (74°C) in the thickest part of the thigh, and the juices run clear.
7. Here's the hard part - waiting! Let your chicken rest for 10-15 minutes before carving. Trust me, this makes all the difference for juicy meat.

Pro Tips:

• Don't have thyme or rosemary? Sage or oregano work beautifully too
• For a citrusy twist, add some orange slices along with the lemon
• Watching your sodium? Cut the salt to 1 teaspoon

Serve It With:
This chicken pairs perfectly with roasted vegetables or a crisp green salad. I love throwing some potatoes and carrots in the roasting pan - they soak up all those delicious chicken drippings!

Make It Pretty:
Arrange your carved chicken on a platter, scatter some fresh herbs around, and add a few lemon slices for color. Sprinkle with fresh parsley, and you're ready to impress!

Note: Leftovers (if you have any!) will keep well in the fridge for 3-4 days. The meat is fantastic in sandwiches or salads!