Description
This roast chicken is pure comfort—infused with fresh rosemary, thyme, sage, and garlic, then brightened with zesty lemon. It’s a golden, juicy alternative to turkey that still delivers all the warmth and flavor of the season.
Ingredients
1 whole chicken (4–5 lbs), giblets removed
1 lemon, halved
1 head garlic, halved horizontally
2 tablespoons olive oil or melted butter
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
Salt and black pepper, to taste
Optional: extra lemon slices, herbs, and garlic cloves for roasting pan
Instructions
Preheat oven to 425°F (220°C).
Pat chicken dry, then season the cavity with salt and pepper. Stuff with lemon halves and halved garlic head.
Mix herbs with olive oil or butter. Rub generously all over the chicken, including under the skin if possible.
Tie legs together with kitchen twine and tuck wings under.
Place chicken in a roasting pan. Surround with extra lemon slices, garlic cloves, or herb sprigs if using.
Roast for 1 hour to 1 hour 15 minutes, until juices run clear and internal temp reaches 165°F (74°C).
Rest for 10–15 minutes before carving.
- Prep Time: 15 minutes
- Cook Time: 1 hr – 1 hr 15 mins
Nutrition
- Calories: 400 / Serving
- Fat: 25g / Serving
- Carbohydrates: 2g / Serving
- Protein: 35g / Serving