Cooking Instructions
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Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
In a medium-size bowl, stir together the
Fresh Parsley (8 g)
,
Fresh Chives (9 g)
,
Fresh Thyme (7 g)
,
Fresh Rosemary (5 g)
,
Fresh Oregano (5 g)
,
Garlic (4 cloves)
,
Lemon Zest (1)
, Lemon Juice, and
Olive Oil (120 mL)
until combined to make a chimichurri style sauce. Set aside.
Step 3
Place the
Whole Chicken (1)
on a large baking pan lined with parchment paper and cover it on all sides with 2 Tbsp of olive oil along with a generous seasoning with
Kosher Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
.
Step 4
Transfer half of the lemon herb sauce to a small serving bowl and set aside. Spread the rest of the sauce over both sides of the chicken.
Step 5
You can optionally add a few lemon halves and cut heads of garlic to the pan before baking. Bake skin-side up for 50 minutes with a rotation of the pan halfway through to ensure that it cooks evenly.
Step 6
After the initial 50 minutes, increase the oven temperature to 425 degrees F (220 degrees C). Cook for an additional 15 minutes until the skin is golden brown and the chicken is cooked throughout.
Step 7
After a brief rest, transfer the roasted chicken to your favorite serving platter. If desired, dress it up with some additional lemon herb sauce and more fresh herbs.
Step 8
Pour the juice that is remaining in the pan into a small serving bowl, passing it through a strainer before serving it alongside your roasted chicken.
