Lemon Garlic Roasted Chicken

Makes 2 to 4 servings, depending on the size of the bird. Pair with roasted veggies or a green salad. And don’t forget to save the bones to make bone broth!

This recipe is from Be Well By Kelly.

Ingredients

• (1) 3-pound whole chicken

• (1) tbsp. dried rosemary

• (1) tbsp. dried thyme

• (1) tbsp. dried oregano

• (1) tbsp. sea salt

• (1) tbsp. olive oil

• (2) lemons, halved

• (1) garlic head

Directions

1. Preheat the oven to 375 degrees Fahrenheit.

2. In a small bowl, combine the rosemary, thyme, oregano, salt, and olive oil.

3. Remove any giblets from inside the chicken and pat it dry with paper towels. Set it in a shallow roasting pan and coat the chicken with the seasoning mix.

4. Stuff 2 lemon halves into the cavity of the chicken and place the other 2 in the pan.

5. Slice the top of the garlic head to make the cloves visible and set it in the cavity of the chicken, cloves out.

6. Bake the chicken for 60-75 minutes, until an instant-read thermometer inserted into the breast without touching the bone registers an internal temperature of 180 degrees Fahrenheit.

7. Let the chicken rest for 5-10 minutes, then slice and serve.