Crispy Skin Lemon Garlic Roast Chicken

1.Preheat your oven to 425°F (220°C).

2.Rinse the chicken under cold water and pat it dry with paper towels. Ensure the chicken is completely dry for a crispy skin.

3.In a small bowl, combine the minced garlic, olive oil, thyme, rosemary, parsley, salt, and black pepper to form a paste.

4.Rub the garlic-herb paste all over the chicken, ensuring to get under the skin and inside the cavity for maximum flavor.

5.Squeeze the juice of one lemon over the chicken, and place the squeezed lemon halves inside the cavity.

6.Place the chicken in a roasting pan and pour the chicken broth into the bottom of the pan to keep the chicken moist during roasting.

7.Cut the remaining lemon into slices and scatter them around the chicken in the roasting pan.

8.Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the skin is golden brown and crispy, and the internal temperature reaches 165°F (75°C). Baste the chicken with the pan juices halfway through cooking.

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

10.Carve the chicken and serve with the roasted lemon slices and pan juices for added flavor.