Roasted Lemon-Herb Chicken


1 roasting chicken
2 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
3 tbsp fresh lemon juice
1 tsp kosher salt
1/2 tbsp freshly ground black pepper

Combine parsley, thyme, juice, salt, and pepper, and rub mixture under loosened skin and over breast and drumsticks. Gently press skin to secure. Place cleaned and dried chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes. Preheat oven to 450F heat. Place chicken, skin side up, on oven roasting rack. Roast 70-90 minutes or until a thermometer inserted into meaty part of thigh registers 180°. Remove chicken from oven, cover and let stand 10 minutes.