Preheat your oven to 400°F (200°C). Prepare a roasting pan by lining it with aluminum foil.
In a small bowl, mix together the olive oil, lemon zest, lemon juice, minced garlic, chopped rosemary, thyme, salt, and pepper.
Rinse the chicken inside and out and pat it dry with paper towels. Place the chicken in the prepared roasting pan.
Rub the lemon herb mixture all over the chicken, making sure to get some under the skin of the breast and thighs.
Stuff the cavity of the chicken with the halved lemon and onion quarters.
Roast the chicken for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C). Baste the chicken with pan juices every 20 minutes to keep it moist.
Remove the chicken from the oven and let it rest for 10 minutes before carving and serving.
This recipe is a winner! Simple to follow and the results are outstanding. The lemon really brightens the dish, and the herbs add a lovely depth of flavor. My go-to chicken recipe from now on!
It was okay. I followed the recipe, but the chicken was a little bland. I might need to be more generous with the herbs next time.
The flavor was good, but the chicken was a bit tough in some areas. I'll try brining it before roasting next time.
This is a fantastic recipe. The chicken comes out perfectly every time. The lemon and herb combination is a classic for a reason! Easy to prepare, and the taste is incredible.
I found the chicken a bit dry, even though I didn't overcook it. The flavor was good, but the texture wasn't quite right. Maybe I need to adjust the cooking time or temperature.
