Lemon Herb Roasted Chicken is a main course everyone should know how to make! A whole chicken is stuffed with garlic, rosemary, thyme and marjoram then roasted to tender perfection. Pair it with all your favorite side dishes for a wholesome mouthwatering meal.
Keyword: Lemon Herb Roasted Chicken, Roast Chicken
Prep Time: 20minutes
Cook Time: 1hour15minutes
Total Time: 1hour35minutes
Author: Lynne Feifer
1tablespoonchopped fresh rosemary
1tablespoonchopped fresh marjoramsage can be substituted
1tablespoonchopped fresh thyme
1teaspoon freshly ground pepper
Prevent your screen from going dark
Preheat oven to 450°F. Take the chicken out of its' packaging, and remove the giblet package from the inside cavity if there is one. Rinse the inside and outside of the chicken, and pat it dry with a paper towel.
Place the chicken on the cutting board. Place one of the crushed garlic cloves deep into the chicken followed by a quarter of both the lemon and onion. Put in a sprig of the fresh rosemary, and continue stuffing the chicken with the lemon and onion until full. Note, you may not be able to use all of the pieces.
In a small bowl, combine the rosemary, marjoram, thyme, salt, and pepper, and mix well. Add the canola oil and mix together.
By gently sliding your fingers between the breast meat and skin of the chicken, loosen the skin from the meat. Evenly distribute a couple of teaspoons of the herbs in between the skin and the breast. Then coat the rest of the chicken with the remaining herbs, covering the bottom with it as well.
Place the chicken on a rack in a roasting pan and bake for 1 hour and 15 minutes or until the internal temperature of the thickest part of the chicken reaches 165°F, and the skin is a nice golden brown.
Remove from the oven and let sit for 10-15 minutes before slicing. This will help to keep the chicken moist.