easy chicken dinner recipe

Ingredients

• 1 whole chicken (about 3-4 lbs)
• 2 lemons, one juiced, one sliced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons dried rosemary
• 1 tablespoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup chicken broth

Instructions

1. Preheat oven to 400°F (200°C).
2. Rinse the chicken inside and out and pat dry with paper towels.
3. In a small bowl, combine lemon juice, minced garlic, olive oil, rosemary, thyme, salt, and pepper.
4. Rub the mixture all over the chicken, including under the skin if possible.
5. Stuff the cavity of the chicken with lemon slices.
6. Place the chicken in a roasting pan.
7. Pour chicken broth into the bottom of the pan.
8. Roast for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
9. Let the chicken rest for 10-15 minutes before carving.

Notes

• For crispy skin, increase the oven temperature to 425°F (220°C) for the last 15 minutes of cooking.
• Use a meat thermometer to ensure the chicken is cooked through.
• The resting period is crucial for the juices to redistribute, resulting in a more tender and flavorful chicken.
• Leftover chicken can be stored in an airtight container in the refrigerator for 3-4 days.