Lemon Herb Roast Chicken

Mark Bittman is one of my favorite chefs. The recipe below is actually an adaptation of two of his recipes. Why? Because I love lemon and I love herbs.

Rosemary, a Mediterranean herb, has multiple health benefits. Besides being a good source of iron, calcium and vitamin B6, it is also believed that possible health benefits include improved concentration, digestion, and brain aging. (http://www.medicalnewstoday.com/articles/266370.php)

  • 1 whole chicken, 3-4 lbs
  • 3 tbsp extra virgin olive oil
  • Salt, to taste
  • Black pepper, to taste
  • Few sprigs of rosemary, tarragon or thyme
  • 5-6 cloves garlic, peeled
  • 1/2 lemon
  • Chopped fresh herbs for garnish 
  1. Heat the oven to 450°F. 
  2. Five minutes after the oven is turned on, put a cast iron or other heavy skillet on a rack set low in the oven. 
  3. In the meanwhile, rub the chicken with olive oil and sprinkle with salt and pepper. 
  4. Insert the lemon half in the cavity of the chicken. 
  5. When both oven and pan are hot, carefully place the chicken, breast side up and add the garlic and rosemary sprigs. 
  6. Let the chicken roast, undisturbed for 40-50 minutes or until the internal temperature reaches 155-165°F. 
  7. Once cooked, remove the cooked lemon from the cavity and squeeze over the chicken. 
  8. Be sure to tilt the chicken, allowing the juices to flow out of the cavity. 
  9. Serve hot!


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