Description
This succulent herb roasted chicken is perfect for Easter dinner. It’s simple to make and packed with flavor, making it a delightful centerpiece for your holiday feast.
Ingredients
Scale
- 1 whole chicken (about 4–5 lbs)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 1 lemon, halved
- Salt and pepper to taste
- 1 cup chicken broth
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, parsley, salt, and pepper.
- Rub the herb mixture all over the chicken, including under the skin for maximum flavor.
- Stuff the cavity of the chicken with the lemon halves.
- Place the chicken in a roasting pan and pour the chicken broth into the bottom of the pan.
- Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
- Let the chicken rest for 10-15 minutes before carving.
- Serve with your favorite sides.
Notes
- Feel free to substitute the herbs with your favorites or whatever you have on hand.
- For extra crispy skin, increase the oven temperature to 425°F (220°C) for the last 15 minutes of cooking.
Nutrition
- Calories: 350
- Sugar: 0
- Sodium: 300
- Fat: 20
- Carbohydrates: 2
- Fiber: 0
- Protein: 36
- Cholesterol: 80
Keywords: chicken recipes for easter dinner, herb roasted chicken, easter chicken recipe, roast chicken for holidays