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.
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
- Preheat the oven to 375°F (190°C).
- Pat the chicken dry with paper towels and season the cavity with salt and pepper.
- Thinly slice one lemon and place the slices under the skin of the chicken.
- In a small bowl, mix the minced garlic, chopped rosemary, chopped thyme, and olive oil to create a herb paste.
- Rub the herb paste all over the chicken, including under the skin.
- Cut the remaining lemon in half and place the lemon halves inside the cavity of the chicken.
- 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).
- 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