Q1: Why is my chicken skin not crispy?

The most common culprit is that the skin was not patted completely dry before you added the oil. Moisture is the number one enemy of crispy skin! The second culprit could be that your oven was not hot enough.

Q2: Do I really need a meat thermometer?

Yes, 100%. It is the single most important, non-negotiable tool for a perfect roast chicken. The only 100% foolproof way to guarantee that your chicken is perfectly cooked (and safe to eat!) is to check for the correct internal temperature.

Q3: Can I make this with a spatchcocked chicken?

Yes, absolutely! A spatchcocked chicken will cook even faster. Simply roast it on top of your vegetables at 425°F for about 45-50 minutes, until the thigh registers 165°F.

Q4: Do I have to truss the chicken?

It is not 100% necessary, but trussing (tying the legs together) is a simple, 1-minute step that makes a big difference! It helps the chicken to cook more evenly and ensures a much more beautiful, compact, and professional-looking final presentation.

Q5: Can I use different herbs or vegetables?

Of course! This recipe is a wonderful template. You could add parsnips, chunks of sweet potato, or fennel wedges along with the carrots, or you could use fresh sage or oregano in your aromatic stuffing.

Lemon-Herb Roast Chicken (with Rainbow Carrots!)

A whole roasted chicken seasoned with lemon, garlic, and herbs, cooked in a roasting pan with rainbow carrots and lemon slices.

Author: Evelyn

Ingredients

1 (4- to 5-lb.) whole chicken, patted dry
1/2 tsp. black pepper
2 tsp. kosher salt, divided
2 large lemons, divided
1 garlic head, halved crosswise
8 (6-inch) herb sprigs (such as thyme, oregano, parsley, or dill), plus more for garnish
1 1/2 lb. small rainbow carrots, peeled
1 1/2 cups chicken stock
2 Tbsp. olive oil

Instructions

Preheat oven to 425°F.
Sprinkle chicken with pepper and 1 1/2 teaspoons of the salt. Cut 1 of the lemons in half, setting aside 1 half. Cut other lemon into 1/4-inch-thick slices.
Place 1 lemon half, garlic head halves, and herb sprigs in cavity of chicken. Tie legs together with kitchen twine; tuck wing tips under chicken. Place it, breast side up, in a roasting pan.
Arrange carrots and lemon slices around chicken; sprinkle with remaining 1/2 teaspoon salt. Pour stock over carrots; drizzle chicken with olive oil.
Bake in preheated oven until a thermometer inserted into thickest portion of thigh registers 165°F, about 1 hour, 15 minutes, stirring vegetables halfway through bake time.
Transfer chicken, carrots, and lemon slices to a platter. Squeeze reserved lemon half into drippings; stir. Remove and discard twine.
Pour drippings over chicken and carrots. Garnish with herb sprigs.

Notes

Super Spuds: Omit the carrots, and use 1 1/2 pounds halved new potatoes; they soak up the pan drippings even better.

Find it online: https://cookupjoy.com/lemon-herb-roast-chicken/