This Roasted Chicken with Lemon and Parsley could be the perfect Sunday dinner. It’s so tender and juicy on the inside while the skin on the outside stays nice and crispy.
If you were lucky enough like me to snag the last whole chicken in the grocery store, then this recipe is for you my friends!
Grocery shopping has definitely been a lot different these days. My 2 week supply was dwindling down, so I tried getting my groceries delivered only to find out there were no delivery times available because of the high demand. Oh and pickup was not available either in case you were wondering.
So I had to venture out to the store to get another 2 weeks supply of food. Grocery shopping which used to be a joy for me has now turned into a nightmare.
I’m not going to go on and on about what is going on in the world right now because I know you are all aware of the uncertainty right now.
Before I get into this recipe I just want to say I hope you are all staying safe and healthy at home.
For me cooking at home has been my therapy through all of this. It brings me so much happiness, and honestly I hope my recipes bring just as much comfort and happiness to you while you’re cooking them. 🙂
This Roasted Chicken with Lemon and Parsley is totally a fool proof method. First make sure you pat the chicken dry before putting it in your roasting pan.
Rub the entire chicken with EVOO. You could also use butter if you prefer. Then generously season all sides of the chicken with Sea Salt and Pepper.
Next stuff the Chicken with the Lemon wedges, Garlic, and Parsley. Tie the legs together with kitchen twine to keep the stuffing in.
Put it in the oven at 425 degrees and leave it alone for 1 – 1 1/2 hours (depending on size of chicken). Don’t touch it, don’t baste it, etc. Trust me it will cook perfectly this way!
Remove from the oven and let rest 15 minutes before carving.
Oh and once you carve off all of the delicious meat make sure you save the carcass and stuffing, because next week I’m going to share with you how to make homemade Chicken Stock using your Instant Pot! You can put it in the freezer until then… stay tuned!
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!
I LOVE seeing what you guys cook up. 🙂
Cheers!
Roasted Chicken with Lemon and Parsley
This Roasted Chicken with Lemon and Parsley could be the perfect Sunday dinner. It’s so tender and juicy on the inside while the skin on the outside stays nice and crispy.
- Prep Time: 10
- Cook Time: 90 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4-6 1x
- Category: Main Dish
- Cuisine: Gluten Free
Ingredients
- 1 4-5 lb Whole Chicken
- 1/4 cup EVOO
- Sea Salt
- Ground Black Pepper
- 1 large Lemon quartered
- 4 cloves Garlic
- Handful of fresh Italian Flat Parsley
- Kitchen Twine
Instructions
- Preheat oven to 425 degrees
- Pat Chicken dry with a paper towel and place in a roasting pan
- Rub the EVOO all over the outside and inside of the Chicken
- Sprinkle a generous amount of Salt and Pepper all over the skin of the Chicken
- Place the Lemon, Garlic, and Parsley inside of the Chicken
- Tie the legs together with the kitchen twine
- Roast in the oven for 1 – 1 1/2 hours or until it is 165 F in the thickest part of the thigh
- Let it rest 15 minutes before carving
- Enjoy!
Notes
- Once you place the Chicken in the oven, don’t touch it until it’s done. No need to baste it etc.
- Total roasting time will depend on the size and type of your chicken
- I recommend saving the chicken bones and the stuffing to make homemade Chicken Stock
Keywords: Roasted Chicken with Lemon and Parsley, roasted chicken, chicken, whole chicken, dinner
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