Lemon & Herb Roasted Chicken


There's nothing more beautiful than a perfectly roasted chicken with crisp, browned skin and moist meat. Once you get the hang of roasting a bird, you'll find that it's quite simple and makes for a delicious, comforting meal.

75 mins
15 mins

Ingredients Needed

¼ cup (44ml) olive oil
2 tablespoons (30ml) unsalted butter, softened
1 tablespoon (4g) chopped fresh thyme or 1 teaspoon dried thyme
1½ teaspoons minced garlic
1¼ teaspoons Perfect Spice - Low Sodium
¼ teaspoon ground black pepper
1 ½ pounds (680g) red-skinned potatoes scrubbed and quartered
1 whole chicken (3 to 4 pounds, or 1.5 to 1.8 kg) trimmed of fat, giblets removed
1 small lemon, sliced
1 bay leaf

Cooking Instructions

  • Preheat oven to 425F (220C) and adjust rack to lower position
  • Combine the butter, thyme, garlic, Perfect Spice Low- Sodium, and pepper in a small bowl and set aside
  • Place the potatoes in a large bowl and add the olive oil and season with salt to taste
  • Toss to combine and set aside
  • Rinse and pat dry the chicken with paper towels
  • Rub the butter mixture all over the chicken and under the skin
  • Take half of the lemon slices in your hand and squeeze juice over the chicken
  • Place the squeezed lemon slices under the bay leaf in the cavity
  • Fold wings under against breast and tie legs together with kitchen twine, to hold its shape
  • Place chicken, breast side up, on a roasting rack set in a large roasting pan
  • Roast uncovered for 15 minutes
  • Scatter the potatoes in the roasting pan around the chicken and reduce heat to 350F (180C)
  • Continue to roast uncovered for 1 additional hour or longer, until chicken juices run clear and an instant-read thermometer reads 165F (70C) when inserted into the thickest part of thigh
  • Remove chicken from oven and let rest for 10 minutes before carving
  • Serve warm with the potatoes

Makes 1 serving

The Perfect Spice Low Sodium

This recipe calls for The Perfect Spice Low Sodium but you can use a substitute if you like.

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