Whole chicken: About 4 to 5 pounds, giblets removed
Salt and pepper: To taste, for seasoning the chicken inside and out
Lemons: 2, one sliced and one juiced
Garlic: 4 cloves, minced, plus 2 whole cloves
Olive oil: 2 tablespoons
Butter: 2 tablespoons, melted
Fresh herbs: Such as thyme and rosemary, a few sprigs
Onion: 1, cut into wedges
Carrots: 2, cut into chunks (optional)
Potatoes: 2, cut into chunks (optional)
Instructions
Preheat the Oven and Prepare the Chicken:
Preheat your oven to 425°F (220°C). Rinse the chicken inside and out under cold water, then pat dry with paper towels. Season the cavity and the outside of the chicken generously with salt and pepper.
Prepare the Lemon Garlic Mixture:
In a small bowl, combine the minced garlic, lemon juice, olive oil, and melted butter. Mix well.
Stuff and Truss the Chicken:
Stuff the chicken cavity with lemon slices, whole garlic cloves, and fresh herbs. If you know how to truss a chicken, do so with kitchen twine; if not, simply tie the legs together and tuck the wing tips under the body to prevent them from burning.
Season the Chicken:
Brush the lemon garlic mixture all over the outside of the chicken, ensuring it’s well-coated. You can gently lift the skin and brush some of the mixture underneath for extra flavor.
Prepare the Roasting Pan:
Place the onion wedges, carrot chunks, and potato chunks in a roasting pan. This will not only serve as a bed for the chicken but also as tasty side dishes. Place the chicken on top of the vegetables.
Roast the Chicken:
Roast in the preheated oven for about 1 hour and 15 minutes, or until the juices run clear when you cut between a leg and thigh, and a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Baste the chicken with its juices halfway through cooking.
Rest Before Serving:
Once done, remove the chicken from the oven, cover it loosely with aluminum foil, and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, making it even more tender.
Serve:
Carve the chicken and serve it with the roasted vegetables on the side. Drizzle with any remaining juices from the pan for added flavor.
