Lemon and Herb Roasted Chicken

Easiest chicken recipe ever: Take a chicken and drizzle with EVOO. Sprinkle with lots of Kosher salt, cracked black pepper, fresh herbs (sage, thyme, rosemary, parsley). Cut up two lemons and squirt the juice over the chicken, stuffing one of lemons into the cavity of the chicken, and the rest in the bottom of the pan. Add 2 cups of water to the pan. Roast at 425 (baste in juices a few times) until the chicken is browned, and a thermometer reads 165 degrees. Let sit for 10 min, carve, EAT!

Why Philly Food Girl?  Philly Food Girl was founded in 2014 in an effort to simply centralize all of my food photos. I’ve since had the privilege of becoming one of Philadelphia's top Influencers, and currently have the honor of being named a Food Network Magazine Tastemaker. My passion for all-things-food began as a child, and transitioned into hosting and cooking for loved ones. As Philly Food Girl, I freelance as Creator for local, national, and international brands, and partner with wide range of organizations for events and sponsorships. All of these accolades pale in comparison to my favorite job title: Mom.

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