Roasted Lemon Herb Chicken

1.Preheat the oven to 425°F (220°C).

2.In a small bowl, combine the lemon zest, lemon juice, minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and black pepper. Mix well.

Marinade the chicken Place the whole chicken in a large zip-top bag. Pour the marinade over the chicken, making sure it is evenly coated. Seal the bag and refrigerate for at least 2 hours, or overnight for best results.

Prepare the roasting pan Place a wire rack inside a roasting pan. Arrange the lemon slices, rosemary sprigs, and thyme sprigs on the wire rack.

Roast the chicken Remove the chicken from the marinade and place it on top of the lemon slices, rosemary, and thyme in the roasting pan. Tie the chicken legs together with kitchen twine, if desired.

6.Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.

7.Remove the chicken from the oven and let it rest for 10-15 minutes before carving.

8.Serve the roasted lemon herb chicken with your favorite side dishes and enjoy!