Week 13, Thursday: Lemon and Herb Roast Chicken with Garlic Green Beans

On the menu for today is a flavorful Lemon and Herb Roast Chicken, with a side of tender garlic green beans. The chicken is infused with a blend of lemon, garlic, and herbs for a taste that's both zesty and savory. This simple yet satisfying meal is perfect for a weeknight dinner. Let's dive into the recipe!

Serves: 4
Preparation time: 15 minutes
Cooking time: 1 hour 20 minutes

Ingredients

Lemon and Herb Roast Chicken

• 1 whole chicken (about 4-5 lbs or 1.8-2.3 kg)
• 1/4 cup olive oil
• 3 lemons
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• Salt and pepper, to taste

Garlic Green Beans

• 1 lb (450 g) green beans, trimmed
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Salt and pepper, to taste

Instructions

Lemon and Herb Roast Chicken

1. Preheat your oven to 425°F (220°C).
2. Pat the chicken dry with paper towels and place it in a roasting pan.
3. In a small bowl, combine the olive oil, juice of 1 lemon, garlic, rosemary, thyme, salt, and pepper.
4. Rub the chicken with the lemon and herb mixture, making sure to get the mixture under the skin as well.
5. Cut the remaining 2 lemons in half and place them inside the chicken cavity.
6. Roast the chicken in the oven for 1 hour to 1 hour 20 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
7. Let the chicken rest for 10 minutes before carving.

Garlic Green Beans

1. In a large skillet, heat the olive oil over medium heat.
2. Add the garlic and cook for 1 minute, or until fragrant.
3. Add the green beans, salt, and pepper, and cook for 6-8 minutes, stirring occasionally, until the green beans are tender but still crisp.

Serve the Lemon and Herb Roast Chicken with a side of Garlic Green Beans, and enjoy!