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A classic Mediterranean roasted chicken infused with herbs, lemon, and garlic. This French-inspired dish features tender, juicy chicken with crispy skin, served with roasted vegetables and a savory pan sauce.
Prep
15 min
Cook
75 min
Total
100 min
Servings
4 srv
Difficulty
Easy
Calories
520 kcal
For 4 serving(s)
Per serving
Preheat oven to 425°F (220°C) and pat the whole chicken dry with paper towels
Rub the chicken inside and out with olive oil, salt, and pepper
Stuff the cavity with lemon halves, fresh thyme, rosemary sprigs, and garlic cloves
Tie the legs together with kitchen twine and tuck the wing tips under
Place chicken on a roasting pan surrounded by diced potatoes, carrots, and onions drizzled with olive oil
Roast for 1 hour and 15 minutes until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh
Baste the chicken with pan juices every 20 minutes for even cooking and golden skin
Rest the chicken for 10 minutes before carving, then serve with roasted vegetables and pan drippings as sauce
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