Description

A flavorful and juicy roast chicken infused with the zesty taste of lemon and the aromatic richness of garlic. Perfect for a family dinner or special occasion.

Ingredients

1 whole chicken (about 4 pounds)
2 lemons, halved
1 head of garlic, halved
4 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons dried thyme
2 teaspoons paprika
Fresh herbs (optional, such as rosemary or thyme)

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Instructions

Preheat the oven to 425°F (220°C).
Pat the chicken dry with paper towels and season the inside and outside with salt and pepper.
Stuff the chicken cavity with the halved lemons, halved garlic, and any fresh herbs you like.
Rub the olive oil all over the chicken, then sprinkle with thyme and paprika.
Place the chicken in a roasting pan, breast side up, and tie the legs with kitchen twine.
Roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) when checked at the thickest part of the thigh.
Let the chicken rest for 10 minutes before carving. Serve with the roasted lemon and garlic from the cavity.

Notes

If you have time, marinate the chicken for 1-2 hours with olive oil, lemon, and garlic for deeper flavor.
You can also add vegetables like carrots and potatoes to the roasting pan for a one-pan meal.
For extra crispy skin, broil the chicken for the last 5 minutes of roasting.