Lemon Herb Roasted Chicken
Juicy and tender chicken flavored with zesty lemon and fragrant herbs, served with a side of roasted potatoes and green beans.
ingredients
- 1 whole chicken (3-4 lbs)
- 2 lemons, divided
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 4 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper, to taste
- 1 lb baby potatoes
- 1 lb fresh green beans
- 2 tablespoons melted butter
steps
- 1.
Preheat the oven to 425°F (220°C). Rinse the chicken inside and out, and pat dry with paper towels.
- 2.
Zest one lemon and set aside. Cut the zested lemon and the other lemon into slices.
- 3.
In a small bowl, combine the lemon zest, minced garlic, rosemary, thyme, olive oil, salt, and pepper.
- 4.
Rub the mixture all over the chicken, including under the skin. Place lemon slices, rosemary, and thyme inside the chicken cavity.
- 5.
Place the chicken breast-side up on a roasting pan. Roast for 50-60 minutes, or until the internal temperature reaches 165°F (74°C).
- 6.
While the chicken is roasting, toss the baby potatoes with melted butter, salt, and pepper. Arrange them on a separate baking sheet and roast for 30-35 minutes, or until tender and crispy.
- 7.
Trim the ends of the green beans. Toss them with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes, or until slightly charred.
- 8.
Once the chicken is cooked, let it rest for 10 minutes before carving. Serve with roasted potatoes and green beans.
