Who doesn’t love a tasty roast chicken dinner?
Our Lemon Herb Roast Chicken with Garlic and Spring Onions recipe complement an evening of great wine and good friends.
From the Creator
Elevate your next roast chicken dinner with a burst of lemon zest and herbs like fresh chives, thyme, oregano, tarragon, and spring onion, to name a few.
This one-dish meal is elegant enough for Sunday supper with friends but also ideal for doubling to ensure leftovers for several family meals later in the week.
Ingredients
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One whole chicken
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2-1/2 teaspoons kosher salt
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1/2 teaspoon freshly ground pepper
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Two lemons, thinly sliced
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1-1/2 teaspoons chopped fresh chives
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One tablespoon of chopped fresh thyme
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One tablespoon of chopped fresh oregano
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Two tablespoons chopped fresh flat-leaf parsley
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One tablespoon of chopped fresh tarragon
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Two teaspoons of finely grated lemon zest
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Two garlic cloves, finely chopped, plus one garlic head, halved crosswise
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Four tablespoons room temperature butter
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One bunch of spring onions halved lengthwise
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Two tablespoons of olive oil
PRODUCTS TO USE:
Directions
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Preheat an oven to 450°F
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Rinse the chicken inside and out and pat dry with paper towels. Season the chicken inside and out with salt and pepper, and place half of the lemon slices inside the chicken cavity. Tuck the wing tips behind the back and tie the legs together with kitchen twine.
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Stir together the chives, thyme, oregano, parsley, tarragon, lemon zest, and chopped garlic. Add the butter and stir until the mixture is thoroughly combined.
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Starting at the cavity, slip your fingers underneath the chicken skin and loosen it all over, being careful not to tear it and reach as far as possible into the thigh area. Then, rub the butter mixture under the skin using your fingers, distributing it as evenly as possible.
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Place the chicken breast side up in Hestan Provisions 16.5” Roasting Pan, add the remaining lemon slices, garlic head, and spring onions to the Roaster, and drizzle with the olive oil. Roast the chicken until the skin is well browned and an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170°F, 50-60 minutes.
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Transfer the chicken to a carving board, cover loosely with aluminum foil, and let rest for 10 minutes. Carve the chicken and serve immediately with lemon slices, garlic, and spring onions.
