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Prep Time: 15 mins
Cook Time: 1 hr 35 mins
Additional Time: 10 mins
Total Time: 2 hrs
Ingredients
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1 lemon, zested
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2 sprigs fresh rosemary, chopped
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3 sprigs fresh thyme, chopped
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2 cloves garlic, minced
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1 teaspoon olive oil
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1 pinch sea salt and pepper to taste
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1 (3 pound) whole chicken
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4 whole garlic cloves
Directions
Preheat an oven to 425 degrees F (220 degrees C). Combine the lemon zest, rosemary, thyme, and minced garlic in a small bowl; stir in the olive oil, then season to taste with salt and pepper.
Rub the herb/olive oil mixture all over the chicken as well as under the skin on the breast. Stick a few extra sprigs of rosemary and thyme and a good chunk of onion in the cavity along with the lemon. Pour about a cup of chicken broth in the pan.
Roast the chicken at 450 degrees for 20 minutes, then reduce the heat to 375 degrees and roast for another 20 minutes per pound. (I had a 5-1/2 pound chicken so it was in the oven for about 2 hours). An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees. Remove the chicken from the oven, cover with aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Use the resulting juices to make a rich and delicious pan gravy, thickened just slightly with a little cornstarch.