Lemon Herb Roasted Whole Chicken

Preheat your oven to 425°F (220°C) and position a rack in the middle, which ensures the chicken cooks evenly.

While the oven heats up, prepare the herb lemon rub. In a bowl, combine the lemon zest, lemon juice, minced garlic, chopped rosemary, thyme, salt, and pepper. This blend lends the chicken its tangy, herby character.

Rinely rinse the chicken under cold water and pat it dry using paper towels. This is an important step to help the skin crisp up during cooking.

Using your fingers, gently loosen the skin on the chicken breast. This can be done by slowly working your hand under the skin, being careful not to tear it.

Spread about half of the herb lemon rub under the chicken skin then spread the rest over the skin. Rubbing the mixture under the skin doesn't only flavor the meat, but also helps to crisp up the skin.

Season the chicken evenly with a layer of salt, pepper, and olive oil.

Transfer the chicken to a roasting pan, roast for approximately 1 hour and 20 minutes, or until the thickest part of the chicken registers 165°F (74°C) on a meat thermometer. Remember to baste the chicken with its own juices every 20 minutes, it keeps the chicken moist and flavorsome.

Once the chicken is done, let it rest for about 15 minutes before carving. This allows the juices to redistribute throughout the chicken, ensuring a moist, flavorful bird.