Ingredients
Scale
The key to this dish lies in selecting the right ingredients, bringing out the best in each component. Freshness is paramount, just like my mom’s magical transformations. Here’s what you’ll need:
- 1 whole chicken (about 4–5 pounds)
- 2 lemons, sliced
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
If fresh herbs aren’t available, dried herbs work too—just use half the amount. And if you’re out of chicken broth, water seasoned with a bit of salt can be an easy substitute.
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, combine minced garlic, olive oil, rosemary, thyme, salt, and pepper.
- Rub the mixture generously over the chicken, making sure to get under the skin for maximum flavor.
- Place lemon slices inside the chicken cavity and around it in a roasting pan.
- Pour chicken broth into the pan, ensuring the bottom is covered.
- Roast in the oven for about 1.5 to 2 hours, basting occasionally, until the chicken is golden brown and the juices run clear.
- Let it rest for 10 minutes before carving. This step is crucial to keep the meat juicy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Lemon Herb Pot Roast Chicken, recipe, cooking, food
