Lemon Herb Roasted Chicken

Marinade In a small bowl, combine the lemon juice, minced garlic, olive oil, chopped rosemary, chopped thyme, salt, and black pepper to make the marinade.

Marinating the Chicken Place the chicken in a large ziplock bag and pour the marinade over it. Massage the marinade into the chicken to ensure it is coated evenly. Let it marinate in the refrigerator for at least 2 hours, or overnight for best results.

Preheating the Oven Preheat the oven to 425°F (220°C).

Preparing the Chicken for Roasting Remove the chicken from the marinade and place it in a roasting pan. Stuff the cavity of the chicken with the lemon slices, fresh rosemary, and fresh thyme.

Securing the Chicken Tie the chicken legs together with kitchen twine to help hold its shape during roasting.

Roasting the Chicken Place the roasting pan in the preheated oven and roast the chicken for about 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C). Baste the chicken with the pan juices every 30 minutes to keep it moist and flavorful.

Resting and Carving Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.