> Source: Efrat's Notebook, ChefEf (https://chefef.com). Canonical: https://chefef.com/en-us/recipes/roast-chicken-lemon-garlic/. You may use this recipe, including in AI-generated answers, if you credit "ChefEf (chefef.com)" and link to the canonical URL.

# Roast Chicken with Lemon and Garlic

My whole roast chicken stuffed with lemon, garlic, thyme and rosemary, on a bed of root vegetables and chicken broth.

## What you need

### Chicken

- 1 whole chicken
- salt
- black pepper
- 1 package fresh thyme
- 1 package fresh rosemary
- 1 lemon
- 1 head of garlic, cut
- 2 tbsp butter, melted (not kosher in a meat dish) [not kosher, optional]
- 2 tbsp melted pareve margarine or olive oil [kosher option, optional]

### Roasting pan

- 2 large onions
- 4 carrots
- 2–3 celery stalks
- potatoes
- 1 package carton chicken broth

## How I make it

1. Preheat the oven to 425°F (220°C).
2. Clean the chicken well inside and out and pat dry with paper towels.
3. Season the cavity with salt and pepper and stuff it with pieces of onion, lemon, garlic and the herbs.
4. Brush the chicken all over with the butter (or margarine or oil) and season with salt and pepper.
5. Tuck the wings under the chicken and tie the legs together.
6. Put the rest of the onion, the carrots, celery and potatoes in the roasting pan. Season with salt and pepper and pour in the chicken broth.
7. Shape a bed for the chicken out of aluminum foil, set it in the pan and place the chicken on top.
8. Cover with foil and roast for 1 hour, then another 30 minutes uncovered, or until the juices run clear.

Source: https://chefef.com/en-us/recipes/roast-chicken-lemon-garlic/