Lemon Herb Roasted Chicken

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Lemon Herb Roasted Chicken

**Servings:** 4–6  

**Prep Time:** 10 minutes  

**Cook Time:** 1 hour  


**Ingredients:**  

- 1 whole chicken (about 4 lbs)  

- 3 tablespoons olive oil or melted butter  

- 1 lemon (sliced)  

- 4 cloves garlic (minced)  

- 1 teaspoon salt  

- ½ teaspoon black pepper  

- 1 teaspoon paprika  

- 1 teaspoon dried thyme (or rosemary)  

- 1 teaspoon dried oregano  

- ½ teaspoon red pepper flakes (optional)  

- 1 cup chicken broth  

- Fresh parsley (for garnish)  


**Instructions:**  

1. **Preheat & Prep:** Preheat oven to 400°F (200°C). Pat the chicken dry with paper towels.  

2. **Season the Chicken:** In a bowl, mix olive oil (or butter), garlic, salt, pepper, paprika, thyme, oregano, and red pepper flakes. Rub this mixture all over the chicken, including under the skin for extra flavor.  

3. **Stuff & Arrange:** Place lemon slices inside the chicken cavity. Tie the legs together with kitchen twine if desired.  

4. **Roast:** Place the chicken in a roasting pan and pour chicken broth into the pan. Roast for 50–60 minutes, basting occasionally with pan juices, until the internal temperature reaches 165°F (75°C).  

5. **Rest & Serve:** Let the chicken rest for 10 minutes before carving. Garnish with fresh parsley and serve with roasted vegetables or mashed potatoes.  


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