Today I made Lemon Herb Roasted Chicken

Ingredients:
1 whole chicken (about 3–4 pounds)
2 lemons
4 cloves of garlic, minced
2 tablespoons of olive oil
1 tablespoon of dried thyme
1 tablespoon of dried rosemary
Salt and pepper to taste

Instructions:

Preheat your oven to 375°F (190°C).

Rinse the chicken inside and out under cold water and pat dry with paper towels.

Zest one of the lemons and set aside the zest. Cut both lemons in half.

In a small bowl, mix together the minced garlic, olive oil, dried thyme, dried rosemary, lemon zest, salt, and pepper.

Rub the garlic-herb mixture all over the chicken, including under the skin.

Place the chicken in a roasting pan, breast side up. Squeeze the lemon halves over the chicken and place them inside the cavity.

Tie the legs together with kitchen twine if desired.

Roast the chicken in the preheated oven for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 165°F (75°C) when measured with a meat thermometer inserted into the thickest part of the thigh.

Once the chicken is cooked through and golden brown, remove it from the oven and let it rest for about 10 minutes before carving.

Carve the chicken and serve with your favorite side dishes. Enjoy your delicious lemon herb roasted chicken!

Feel free to adjust the seasoning according to your taste preferences, and you can also add vegetables such as potatoes, carrots, and onions to the roasting pan for a complete meal.