Lemon Herb Roasted Chicken

What You'll Need:

• 1 whole chicken (about 4 to 5 pounds), giblets removed
• 2 tablespoons olive oil
• 2 lemons, one juiced and one sliced
• 4 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and freshly cracked black pepper
• A few sprigs of fresh herbs (rosemary, thyme), for stuffing

Let's Make It Happen:

1. First things first, preheat your oven to a cozy 425°F (220°C). We're going for golden and crispy, my friends.
2. Pat your chicken dry with paper towels – the dryer the skin, the better the crisp. Then, rub the olive oil all over that bird. Think of it as giving your chicken a little spa day.
3. In a small bowl, mix together the lemon juice, minced garlic, rosemary, and thyme. This is your flavor bomb.
4. Season the inside of the chicken with salt and pepper, then stuff it with the sliced lemon and a few sprigs of those aromatic herbs. Trust me, this makes all the difference.
5. Now, gently lift the skin on the breast and spread a good portion of your flavor bomb underneath. Rub the rest all over the outside of the chicken. Season generously with salt and pepper.
6. Place the chicken breast-side up in a roasting pan and send it to the oven. Roast for about 1 hour and 15 minutes, or until the juices run clear and a thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
7. Let your masterpiece rest for about 10 minutes before carving. This is crucial for keeping it juicy.

And there you have it, my version of the perfect Lemon Herb Roasted Chicken. It's a dish that brings warmth, comfort, and a touch of elegance to your table. Serve it up with some roasted veggies or a light salad, and you've got yourself a meal to remember. Enjoy!