Ingredients:

  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 whole Blue Australorp chicken (about 4-5 lbs)
  • 1 lemon, quartered
  • Fresh herbs for stuffing (rosemary, thyme, and parsley)

Instructions:

  1. Combine olive oil, lemon juice, garlic, rosemary, thyme, parsley, salt, and pepper in a bowl. Whisk until well combined.
  2. Place the chicken in a large resealable bag or bowl. Pour the marinade over the chicken, ensuring it is well coated. Add lemon quarters and additional herbs inside the cavity. Seal and refrigerate for at least 2 hours (or overnight for best results).
  3. Preheat the oven to 375°F (190°C).
  4. Remove chicken from the marinade and pat dry. Place in a roasting pan and brush with leftover marinade. Roast in the preheated oven for about 1 hour, or until the internal temperature reaches 165°F (74°C).
  5. Let the chicken rest for 10-15 minutes before carving. Serve garnished with additional fresh herbs and lemon slices.