Roast chicken is a classic dish that's perfect for any season, but this recipe takes it to the next level with the addition of lemon and herbs. Seasoned with True Salt flake, it's a dish that's sure to become a family favorite.
What you'll need:
1 whole chicken (about 3-4 pounds)
2 lemons, sliced
1/4 cup olive oil
2 tablespoons fresh thyme, chopped
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh parsley, chopped
4 cloves garlic, minced
1 teaspoon True Salt Flake Salt
1/2 teaspoon black pepper.
Preheat your oven to 400°F.
Rinse the chicken under cold running water and pat dry with paper towels.
In a small bowl, mix together the olive oil, thyme, rosemary, parsley, minced garlic, True Salt Flake Salt, and black pepper.
Carefully loosen the skin of the chicken by gently sliding your fingers under the skin and working them back and forth to create pockets. Be careful not to tear the skin.
Rub the herb and garlic mixture under the loosened skin of the chicken, making sure to spread it evenly over the breast and thigh meat.
Stuff the cavity of the chicken with the lemon slices.
Tie the legs of the chicken together with kitchen twine and tuck the wings under the body of the chicken.
Place the chicken in a roasting pan or baking dish and roast in the preheated oven for 1 hour and 15-30 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F.
Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Serve the Lemon and Herb Roasted Chicken with True Salt Flake Salt, garnished with additional fresh herbs and lemon wedges, if desired.
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