Lemon Herb Roasted Chicken

Prepare the Marinade In a small bowl, combine the lemon juice, lemon zest, melted butter (4 tablespoons), minced garlic (2 cloves), dried oregano (1 teaspoon), dried mint (1 teaspoon), dried coriander (1 teaspoon), pepper powder (½ teaspoon), chilli powder (½ teaspoon), and finely chopped green onions (2). Stir well to mix all the ingredients.

Marinate the Chicken Place the chicken in a large zip-lock bag or a deep dish. Pour the marinade over the chicken, making sure it coats the chicken evenly. Massage the chicken gently to ensure the marinade penetrates the meat. Close the zip-lock bag or cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight.

Preheat the Oven Preheat the oven to 400°F (200°C).

Prepare the Chicken for Roasting Remove the chicken from the marinade and place it on a roasting rack set inside a roasting pan or on a baking sheet lined with aluminum foil.

Roast the Chicken Roast the chicken in the preheated oven for about 1 hour or until the internal temperature reaches 165°F (75°C) when measured with a meat thermometer inserted into the thickest part of the thigh. Baste the chicken with the marinade every 20 minutes during cooking.

Rest and Carve Once the chicken is cooked, remove it from the oven and let it rest for 10 minutes before carving.

Garnish and Serve Garnish with fresh mint leaves and sliced green onions (2). Serve hot and enjoy!