This simple, elegant roast chicken recipe is bright, citrusy, and moist because of the added lemon. Boil the leftover bones and drippings, after discarding the lemons, to make the base broth of an amazing chicken and vegetable soup.
1 whole chicken
1-2 lemons quartered lengthwise
2-3 tablespoons of butter, softened to room temperature
½ teaspoon of garlic salt
2 sprigs of fresh rosemary (substitute ½ teaspoon of dried if needed)
2 sprigs of fresh thyme (substitute ½ teaspoon of dried if needed)
- Preheat your oven to 350 degrees Fahrenheit.
- Pat chicken dry inside and out.
- Fill the cavity of the chicken with lemon slices.
- Squeeze one lemon quarter over the chicken, spreading the juice evenly.
- Rub the softened butter over the chicken, ensuring even coverage over the thighs, wings, and both sides.
- Sprinkle garlic salt, chopped rosemary leaves, and thyme leaves over both sides of the chicken.
- Place the chicken breast side down in a ceramic baking dish or a roasting pan.
- Roast for 45-75 minutes, depending on the size of the chicken, checking the temperature with a cooking thermometer in the thigh.
- When the internal temperature reaches 165 at the thigh, remove the chicken from the oven and tent it with aluminum foil, letting it rest for at least 10 minutes before serving.