A delightful roasted chicken recipe infused with aromatic herbs and a touch of citrus for a flavorful and juicy meal.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and a crispy skin.
Rinse the chicken under cold water and pat it dry with paper towels.
Drying the chicken helps the skin crisp up during roasting.
Rub the chicken with olive oil and season it generously with salt and black pepper.
Using your hands to rub the seasoning ensures even coverage.
Stuff the cavity of the chicken with the lemon, onion, celery, parsley, and thyme.
Cut the lemon and onion into quarters for easier stuffing.
Tie the legs of the chicken together with kitchen twine.
Tying the legs helps the chicken cook evenly.
Place the chicken on a roasting pan and pour the chicken broth into the bottom of the pan.
The broth keeps the chicken moist and can be used for gravy later.
Cover the chicken loosely with aluminum foil and roast in the oven for 1 hour.
Covering with foil prevents the skin from burning while the chicken cooks.
Remove the foil and continue roasting for an additional 30 minutes, basting occasionally.
Basting adds flavor and keeps the chicken moist.
Check that the internal temperature of the chicken reaches 165°F (74°C).
Use a meat thermometer for accuracy.
Let the chicken rest for 15 minutes before carving and serving.
Resting allows the juices to redistribute, making the chicken juicier.
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