Perfect Roast Chicken Dinner With Lemon, Garlic and Herbs

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READY IN: 1hr 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the cooking rack about 6 inches from the bottom of the oven, and preheat oven to 425 degrees F.
  • Remove the chicken giblets, and any feathers or extra fat; rinse the chicken inside and out with cold running water and pat dry.
  • Generously salt and pepper the chicken, inside and out.
  • Stuff the cavity with sprigs of thyme and rosemary (or tarragon), quartered lemons, and garlic.
  • Place chicken breast side up into a large Dutch oven or Le Creuset pan, tucking legs together (tie legs together with string, if necessary) and tucking the wing tips under the body of the chicken.
  • Brush outside of chicken with melted butter, and sprinkle generously with additional salt and pepper.
  • Place onions, celery, carrots, and potatoes evenly around the chicken; drizzle with olive oil and toss gently to coat.
  • Roast the chicken for about 45 minutes, or until chicken is nicely browned.
  • When chicken has browned, cover loosely with aluminum foil and continue to roast for an additional 45 minutes (for a 1 1/2 hours cooking time), or until juices run clear when you cut between a leg and thigh.
  • Remove chicken and vegetables from oven to a platter and cover with aluminum foil; let rest for 20 minutes.
  • Before serving, remove the herb stuffing from inside the bird, discard.
  • Slice the roast chicken, and serve with the vegetables.
  • This is a great Sunday dinner to be enjoyed with a good bottle of wine and a buttered baguette or fresh baked rolls.
  • Bon appetit!
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