An easy recipe for roast chicken with fresh rosemary, thyme and lemon - crispy and juicy every time.
Prep Time15 minutesmins
Cook Time40 minutesmins
Total Time55 minutesmins
Servings: 6servings
Calories: 474kcal
Author: Lucy Brewer
Ingredients
8pieceschicken (mix of pieces)
Kosher salt and freshly ground black pepper
4sprigs fresh rosemary
4sprigs fresh thyme
Olive oil, for drizzling
Zest from one lemon, then lemon slices from same lemon
Instructions
Preheat the oven to 400 degree F.
Place the chicken pieces skin side down in an 9x13 baking dish. Season all pieces generously with salt, pepper, olive oil and a quarter of the lemon zest.
Turn pieces skin side up and season again generously with salt, pepper, olive oil and the rest of the lemon zest. Place the herbs and lemon slices on top of the chicken.
Roast until the skin is browned and the juices run clear, about 35 to 40 minutes.
Notes
Adapted from Dave Lieberman's roast chicken. http://www.foodnetwork.com/recipes/dave-lieberman/dads-roast-chicken-my-way-with-a-parsley-lemon-juice-oil-recipe/index.html