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.
Ingredients
- 1 4-5 lb Whole Chicken
- ¼ 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 ½ 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
Nutrition
Calories: 478kcalCarbohydrates: 2gProtein: 34gFat: 36gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 0.2gCholesterol: 136mgSodium: 128mgPotassium: 376mgFiber: 1gSugar: 0.5gVitamin A: 258IUVitamin C: 13mgCalcium: 28mgIron: 2mg
Tried this recipe?Let us know how it was!