Roasted Chicken with Lemon and Herbs
Main Dishes • European
Description
Roasted Chicken with Lemon and Herbs
Ingredients
- Poultry 1 piece
- Lemon 1 piece
- Onion 3 pieces
- Carrot 3 pieces
- Garlic 1 head
- Thyme 1 bunch
- Celery stalk 1 piece
- Salt 1 teaspoon
- Ground Black Pepper a pinch
- Paprika 1 teaspoon
- Olive Oil 5 tablespoons
Step-by-Step Guide
Step 1
Wash the chicken, season with salt, and let it rest. Meanwhile, mix 3 tablespoons of oil, salt, pepper, and paprika. Preheat the oven to 390°F.
Step 2
Wash the vegetables, chop them coarsely, separate the garlic into cloves and lightly crush each clove with the flat side of a knife or spoon (no need to peel). Place the vegetables and garlic in a baking dish, add 2 tablespoons of oil, mix with your hands, and top with 3-4 sprigs of thyme.
Step 3
Rub the chicken with the spices inside and out. Wash the lemon, poke it with the tip of a knife in several places, and either microwave it for about 30 seconds or place it in boiling water for the same time. Then, place it inside the chicken along with 3-4 sprigs of thyme. It's best to tie the chicken legs or fold them so the lemon doesn't fall out.
Step 4
Place the chicken breast-side up on the vegetables and put it in the well-heated oven for 1 hour and 20 minutes. If the chicken is larger than 1.3 kg (about 3 lbs), increase the cooking time. During cooking, open the oven a couple of times, and if fat has rendered from the chicken, baste the top with it. If everything is drying out, add a little boiling water to the dish.
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