Ingredients
1 (4 to 5-pound) whole chicken
1/4 cup olive oil
10 garlic cloves
3 lemons
1 bunch fresh thyme
2 sprigs fresh rosemary
2 teaspoons salt
1 teaspoon black pepper
Optional: fresh parsley for garnish
Instructions
Preheat oven to 425°F (220°C)
Pat chicken dry with paper towels
In a small bowl, mix 2 tablespoons olive oil with minced garlic and 1 teaspoon salt
Rub mixture under the chicken skin and over the cavity
Stuff cavity with lemon halves, thyme, and rosemary
Drizzle remaining olive oil over the chicken surface
Season exterior with remaining salt, pepper, and fresh herbs
Place chicken breast-side up on a baking sheet or roasting pan
Roast for 20 minutes, then reduce heat to 375°F (190°C) and cook for 55 minutes, basting occasionally
Rest for 15 minutes before carving
Notes
For faster cooking, spatchcock the chicken (remove backbone). Use a meat thermometer to check internal temperature (165°F/74°C). Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20
- Cook Time: 75
- Category: High Protein Meals
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Non-Vegetarian
Nutrition
- Serving Size: One-fourth of chicken
- Calories: 500
- Sugar: 3g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 6g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 150mg