A delightful twist on a classic roasted chicken recipe, infused with fresh herbs and zesty lemon for a flavorful and juicy meal.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated for even cooking.
Rinse the chicken under cold water and pat it dry with paper towels.
Drying the chicken helps achieve crispy skin.
Pierce the lemons with a fork and place them inside the chicken cavity along with the onion and celery.
Piercing the lemons allows their juices to infuse the chicken.
Tie the chicken legs together with kitchen twine and place it breast-side up on a baking rack in a roasting pan.
Trussing helps the chicken cook evenly.
In a mixing bowl, combine olive oil, minced garlic, thyme, parsley, salt, and pepper.
Mixing the herbs and oil ensures even flavor distribution.
Brush the chicken with the herb mixture, ensuring to coat it evenly.
Coating the chicken evenly ensures a flavorful crust.
Place the chicken in the oven and roast for 1.5 hours, basting occasionally with the remaining herb mixture.
Basting keeps the chicken moist and flavorful.
Check that the internal temperature of the chicken reaches 165°F (74°C) using a meat thermometer.
Avoid touching the bone with the thermometer for an accurate reading.
Let the chicken rest for 10 minutes before carving and serving.
Resting allows the juices to redistribute for a juicier chicken.
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