Chef Cat Cora's Easy Roasted Lemon Chicken with Garlic and Fresh Herbs Recipe

Heat oven to 400 degrees. Remove giblets and neck from body cavity of chicken. (You can use these pieces to make stock for a quick gravy or other uses, or simply discard them). Trim tips of wings and skin at both ends of bird. Rinse well inside and outside, and pat dry with paper towels.

Rub chicken on all sides with 4 1/2 teaspoons extra-virgin olive oil, then squeeze all 4 lemon halves over chicken. Rub in salt, pepper, and chopped fresh herbs on outside of chicken, and then place the 4 juiced halves of the lemon and garlic inside the bird’s cavity.

Lighly coat roasting pan with extra-virgin olive oil, place chicken in pan and roast, uncovered, until juices run clear when a leg is pierced in the thickest part, about 45 minutes. Let chicken rest 10 minutes before carving.