Succulent Roast Chicken

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 425 degrees F (220 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Combine thyme, rosemary, minced garlic, and lemon zest in a small bowl; stir in olive oil. Season with salt and black pepper.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Separate chicken skin from meat around breast and thighs. Rub herb mixture underneath skin. Place ½ lemon and whole garlic cloves into chicken cavity. Place chicken in a roasting pan; squeeze remaining ½ lemon over chicken.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour, 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near but not touching the bone, should read 180 degrees F (82 degrees C). Remove from the oven, cover with a double sheet of aluminum foil, and rest in a warm area before slicing, about 10 minutes .'}

📊 Nutrition Facts

Per serving (4 servings total)