Tonight's dinner mission is something I threw together on the fly. After a busy morning helping at my daughter's school, I hadn't put a lot of thought into what I planned to have for dinner. After considering my options, I remembered I had a whole chicken in the freezer that I bought with the intention of simply roasting. So after a little bit of thinking I decided lemon, rosemary, and thyme sounded great. This is such a super simple way to season chicken that gives it a great flavor. Enjoy!
Here's what you'll need
Lemon & Herb Chicken
1 whole roasting chicken
1/2 tsp salt
1/2 tsp black pepper
1 tsp dried rosemary
1 tsp dried thyme
1 lemon
Preheat oven to 350 degrees. Cut up your chicken, rinse, and place in a 9 x 13 pan. My family never eats the wings so I reserved these with the remaining carcass in a plastic bag to use tomorrow to create my own chicken stock.
Here's what you'll need
Lemon & Herb Chicken
1 whole roasting chicken
1/2 tsp salt
1/2 tsp black pepper
1 tsp dried rosemary
1 tsp dried thyme
1 lemon
Preheat oven to 350 degrees. Cut up your chicken, rinse, and place in a 9 x 13 pan. My family never eats the wings so I reserved these with the remaining carcass in a plastic bag to use tomorrow to create my own chicken stock.
Next, cut your lemon in half and juice. I used my juicer; however, if you do not have a juicer you can use a fork to help squeeze the juice out of the lemon.
Pour your lemon juice over the chicken pieces then sprinkle with salt, pepper, rosemary, and thyme. Place in oven and bake 45 minutes to an hour or until juices run clear and internal temperature reaches 165 degrees for white meat and 180 degrees for dark meat.
Serve with your favorite sides.
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