When you're ready for chicken, try this longtime favorite.
What you'll need
- One 3 1/2- to 4-pound chicken
- 3 tablespoons olive oil
- 1 lemon, juiced
- 2 teaspoons grated lemon zest
- 1 tablespoon fresh rosemary or 3/4 tbsp. dried
- 1 tablespoon fresh tarragon or 3/4 tbsp. dried
- Salt and pepper
How to make it
Preheat oven to 350 degrees. Rinse and pat chicken dry. In a small bowl, combine olive oil, lemon juice and zest, rosemary, tarragon, salt and pepper. Brush inside and outside of chicken generously with mixture. Place chicken, breast side up, on a rack in a roasting pan. Bake 45 minutes basting twice. Carefully turn chicken over. Continue roasting and basting until juices run clear when meat is pierced and leg moves easily, about 1 hour. Remove from oven; let stand 20 minutes before carving. Makes 4 servings.
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