Lemon and Herb Roasted Chicken (Poulet rôti au citron et aux herbes)

Poulet rôti au citron et aux herbes, or Lemon and Herb Roasted Chicken, is a classic dish in Monégasque cuisine. This recipe combines the freshness of lemon and the aromatic flavors of herbs to create a delicious and comforting roasted chicken dish.

Lemon and Herb Roasted Chicken (Poulet rôti au citron et aux herbes)

Ingredients

  • 1 whole chicken, about 4 lbs
  • 2 lemons
  • 4 cloves of garlic, minced
  • 2 tablespoons of fresh rosemary, chopped
  • 2 tablespoons of fresh thyme, chopped
  • 2 tablespoons of olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Pat the chicken dry with paper towels and season the cavity with salt and pepper.
  3. Thinly slice one lemon and place the slices under the skin of the chicken.
  4. In a small bowl, mix the minced garlic, chopped rosemary, chopped thyme, and olive oil to create a herb paste.
  5. Rub the herb paste all over the chicken, including under the skin.
  6. Cut the remaining lemon in half and place the lemon halves inside the cavity of the chicken.
  7. Place the chicken on a roasting pan and roast in the preheated oven for 1 hour or until the internal temperature reaches 165°F (74°C).
  8. Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
5g
Fat
15g

Supplies

Roasting pan Basting brush Meat thermometer

Tools

Knife Cutting board Mixing bowl

Serving suggestions

Serve the Poulet rôti au citron et aux herbes with roasted vegetables and a side of couscous or crusty bread.

Tips & tricks

For extra flavor, you can add a splash of white wine to the roasting pan while the chicken cooks.

Cost

$15