There’s nothing more delicious or more traditional than a Sunday dinner of juicy Oven-Roasted Chicken. This recipe is easily paired with any side and uses the same recipe as your Thanksgiving Turkey!
Mix room temp butter and garlic in a small bowl. Smear the butter with your hands all over the bird and underneath the skin. Put the chicken breast side up in a Dutch Oven that will accommodate it with room to spare.
Carefully, slide herbs underneath the skin. Put the remaining herbs and onion halves inside the cavity.
Squeeze out both lemon halves over the bird and place inside cavity. Season with salt and pepper.
Roast the chicken, basting every 20 minutes in the oven for about 3 hours, or until the internal temperature reaches 165. The bird should be golden brown all over with a crisp skin and have buttery, lemony juices of a nut-brown color in the bottom of the pan.
Nutrition:
Nutrition Facts
Oven-Roasted Chicken with Lemon and Herbs
Amount per Serving
Calories
385
% Daily Value*
Fat
29
g
45
%
Saturated Fat
11
g
69
%
Trans Fat
0.4
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
11
g
Cholesterol
129
mg
43
%
Sodium
162
mg
7
%
Potassium
303
mg
9
%
Carbohydrates
2
g
1
%
Fiber
1
g
4
%
Sugar
0.5
g
1
%
Protein
27
g
54
%
Calcium
24
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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