Garlic and Herb Roasted Chicken Recipe
- Servings: 2 - 4
- Course: Main Dish
Cooking chicken has never been easier. Learn how to make this roasted chicken recipe for your next holiday meal.
- 1 whole roasting chicken
- 2 tablespoons of olive oil
- 2 tablespoons of minced garlic
- 1 tablespoon of chopped fresh thyme
- 1 tablespoon of chopped fresh oregano
- Zest of 1 lemon
- 1 small lemon cut into wedges
- Kosher salt and fresh cracked pepper to taste
<strong>PREHEAT</strong> the oven to 425°
<strong>SEASON</strong> the inside of the chicken cavity with salt and pepper and stuff the lemon wedges in side. Tie together the chicken legs with butchers twine to stop the lemon edges from falling out.
In a large bowl rub down the roasting chicken with olive oil, garlic, thyme, oregano, zest of 1 lemon, salt and pepper until all sides of the chicken are covered.
Next, place the chicken in a Reynolds® Bakeware roasting pan, place it on a sheet pan, and bake in the oven for 30 minutes.
After 30 minutes of cooking on 425° turn down the heat to 350° and finish cooking the chicken for 60 minutes or until it is cooked throughout.
<strong>SLICE</strong> the chicken before serving.