Simple Herbed Roast Chicken

Prep Time: 15 minutes | Cook Time: 1 hour 15 minutes | Serves: 2-4

Ingredients:

  • 1 whole chicken (3-4 lbs)

  • 2 tablespoons olive oil or melted butter

  • 1 tablespoon fresh rosemary, chopped (or 1 tsp dried)

  • 1 tablespoon fresh thyme, chopped (or 1 tsp dried)

  • 2 teaspoons salt

  • 1 teaspoon black pepper

  • 2 cloves garlic, minced

  • 1 lemon, halved

Instructions:

  1. Preheat oven to 425°F.

  2. Prep chicken: Pat completely dry with paper towels.

  3. Make herb mixture: Mix olive oil, herbs, salt, pepper, and garlic in a small bowl.

  4. Season chicken: Rub herb mixture all over chicken, including under the skin where possible.

  5. Add lemon: Squeeze lemon halves over chicken, then place lemon pieces inside cavity.

  6. Position for roasting: Place chicken breast-side up on a roasting pan or baking sheet.

  7. Roast: Cook for 60-75 minutes until internal temperature reaches 165°F.

  8. Rest: Let rest 10 minutes before carving.

Pro Tips:

  • Use a meat thermometer for best results

  • Save pan drippings for gravy

  • Leftovers keep 3-4 days refrigerated

**Recipe is adapted from The Frannie Farmer Cookbook, 1965