Measurements

• 1 Whole Chicken
• 2 Lemons
• 4 cloves Garlic
• 2 tablespoons Olive Oil
• 1 tablespoon fresh Rosemary
• 1 tablespoon fresh Thyme
• 1/4 cup fresh Parsley, chopped
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Preparation Method

• Preheat your oven to 375°F (190°C).
• Rinse the whole chicken under cold water and pat it dry with paper towels.
• In a small bowl, mix together the minced garlic, olive oil, chopped rosemary, chopped thyme, salt, and black pepper.
• Rub the garlic and herb mixture all over the chicken, making sure to get under the skin and inside the cavity.
• Place the halved lemons inside the cavity of the chicken.
• Tie the legs of the chicken together with kitchen twine and tuck the wings under the body.
• Place the chicken in a roasting pan and roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C).
• Baste the chicken with the pan juices every 30 minutes to keep it moist.
• Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
• Garnish with fresh parsley before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.