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
8sprigs fresh rosemary
8sprigs fresh thyme
Olive oil, for drizzling
3lemons
Instructions
Preheat the oven to 400 degree F.
Line a baking sheet with a silicone mat or parchment paper.
Zest one lemon and then slice that lemon and another one. Set the zest aside.
Place slices from one lemon in the bottom of the pan, then lay 4 rosemary sprigs and 4 thyme sprigs around the pan.
Place the chicken pieces skin side up on top of the lemon slices and herbs.
Squeeze fresh lemon juice from the last lemon over the chicken and then season all pieces generously with salt, pepper, olive oil, and lemon zest. Place remaining lemon slices and herbs on top of 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