Roast Chicken with Lemon and Herbs
A golden-skinned roast chicken scented with lemon and fresh herbs, its juices caramelizing with root vegetables for a simple, comforting centerpiece. Crisply seared at high heat then finished gently so the breast stays juicy and the skin turns deeply brown.
1 whole chicken, about 4 lb, patted dry
4 tbsp unsalted butter, room temperature
2 lemon, one halved, one zested and cut into quarters
4 clove garlic, smashed
2 tbsp fresh thyme, leaves stripped
1 tbsp fresh rosemary, finely chopped
2 tbsp olive oil
2 tsp kosher salt
1 tsp black pepper, freshly ground
1 lb carrots, peeled and cut into 1-inch pieces
1 yellow onion, cut into quarters
1 cup chicken stock, low-sodium
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
You Might Also Like
Banana Pudding
Creamy homemade vanilla custard layered with sliced bananas and crisp vanilla wafers, finished with lightly sweetened whipped cream. Simple techniques—stovetop custard and whipped cream—make this comforting American classic sing.
Chili Con Carne
Hearty, slow-simmered beef chili with a smoky-spiced tomato base that develops depth as it cooks; a comforting, crowd-friendly bowl that balances meat, beans, and bold aromatics.
Lobster Roll
Sweet cold lobster tossed in a bright, lemony mayo and piled into butter-toasted split rolls for a perfect contrast of creamy, tender seafood and crisp, golden bread.