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.
A solid recipe. The chicken was moist and flavorful. Next time, I'll try using different herbs to see how it changes the taste.
It was a decent recipe. The chicken was cooked well, but I think I would have preferred a bit more lemon flavor. Overall a good meal though.
This is the best roasted chicken recipe I've ever tried! The lemon and herbs create such a wonderful, fresh flavor. The chicken was perfectly cooked, and it was so easy to make. Highly recommend!
Really enjoyed this recipe. The aroma while it was roasting was amazing! I added a little extra garlic, and it turned out great. Will definitely make it again.
Absolutely fantastic! The chicken was incredibly juicy and the lemon-herb flavor was perfectly balanced. My family loved it, and it's now a regular on our dinner menu.
