This simple herb, lemon, and garlic roast chicken recipe is pretty much foolproof.
I've used this easy roast chicken recipe for years. It's my standard answer whenever anyone asks how to roast a chicken.
Just put the chicken in the oven at a high temperature, turn it down a bit and roast until it's 160 degrees (carryover cooking will take the chicken to 165 degrees while it rests). If you use a thermometer with a probe, you don't even have to open the oven until the alarm goes off.
You can easily change the flavors by adding different aromatics, but this is the combination I use most often: lemon, garlic and herbes de Provence. I always have these in the pantry and I love the way the aroma fills the house.
This is a great Sunday afternoon recipe. The chicken can roast while you're doing other things. And you've got a stress-free Sunday dinner. Cauliflower celery root mash is a perfect side dish for this simple roasted chicken.
- 1 whole chicken 5-6 pounds
- 2 lemons halved
- 4 cloves garlic
- 1 tablespoon melted ghee duck fat, or bacon fat
- 1 tablespoon herbes de Provence
- sea salt and freshly ground pepper to taste
Preheat oven to 425 degrees.
Rinse chicken, pat dry and place in roasting pan. Stuff cavity with garlic cloves and lemon halves. Rub fat all over chicken and sprinkle with herbes de Provence, salt and pepper.
Put chicken in oven and reduce heat to 375 degrees. Roast until chicken is 160 degrees, an hour to an hour and a half, depending on size of chicken. Remove from oven and tent with foil to rest for 20 minutes. (Chicken will continue to cook and reach 165 degrees while resting.)