Lemon and Garlic Herbed Roasted Chicken | #SundaySupper
the foodie army wife
the foodie army wife
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  • 2 tablespoons of extra virgin olive oil
  • teaspoon
  • 1/2 teaspoon each
  • 1 whole chicken (gizzards and such removed and discarded) 2 Tb extra virgin olive oil 1 tsp thyme leaves 1 tsp parsley 1 tsp crushed rosemary ½ tsp rubbed sage ½ tsp black pepper ½ tsp sea salt 1 whole lemon 6 cloves garlic Instructions To begin, preheat your oven to 450 degrees. Pat a roasting chicken dry with paper towels and place it in a roasting pan. In a small dish, combine 2 tablespoons of extra virgin olive oil with a teaspoon of thyme leaves, parsley and crushed rosemary leaves, ½ teaspoon each of rubbed sage, black pepper and sea salt. Give these a stir. Spread this mixture all over the chicken. Now, cut a fresh lemon in half and crush 6 whole cloves of garlic. No need to peel them first. Stick the garlic and lemon inside the chicken. Tuck the tips of the wings underneath, and it is ready for the oven. Bake this for 1 hour and 15 minutes, or until it tests done with a meat thermometer. Monitor the chicken to make sure it doesn't get too brown. If it is, simply cover with the lid of the roasting pan, or with a tent of foil, and continue baking until it is done. Let this gorgeous bird rest for 15 minutes before you cut it up to serve. Enjoy! 3.5.3208



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