Roasted Lemon Herb Chicken

Recipe View 5 mins Preheat your oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View 2 mins In a small bowl, whisk together the Italian seasoning, garlic powder, seasoning salt, mustard powder, and black pepper. Set aside this fragrant spice blend. (2 minutes)

Recipe View 5 mins Remove any giblets from the chicken cavity. Rinse the chicken thoroughly under cold water and pat it dry with paper towels. Place the chicken in a 9x13-inch baking dish. (5 minutes)

Recipe View 3 mins Sprinkle 1 ½ teaspoons of the spice mixture inside the chicken cavity. Rub the remaining spice mixture generously all over the outside of the chicken, ensuring every part is coated. (3 minutes)

Recipe View 2 mins Juice one of the lemons and combine the juice with the olive oil in a small bowl. Drizzle this lemon-oil mixture evenly over the chicken. Cut the remaining lemon into quarters and stuff them into the chicken cavity. (5 minutes)

Recipe View 1 hrs 30 mins Bake in the preheated oven for approximately 1 ½ hours, or until the juices run clear when you pierce the thigh with a fork. Baste the chicken several times during cooking with the pan drippings to keep it moist and enhance the flavor. An instant-read thermometer inserted into the thickest part of the thigh, near but not touching the bone, should read at least 165 degrees F (74 degrees C). (90 minutes)

Recipe View Let the chicken rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird. (10 minutes)