This lemon herb roasted chicken has perfectly crispy skin and tender, juicy meat. Seasoned with fresh lemon, herbs, and served with bone broth gravy. Low carb.
Preheat oven to 350°F.
Rinse chicken and remove giblets. Pat dry with paper towels.
Mix chicken rub ingredients in a small bowl and rub onto the chicken, both outside and inside. Stuff the chicken with rosemary, thyme, and 2 lemon halves. Set the chicken aside.
In a 10-inch cast-iron skillet, heat up olive oil over medium-high heat, about 2 minutes. Sauté onion for 2-3 minutes until fragrant. Stir in wine and cook until it evaporates, about 3-4 minutes. Add chicken bone broth, carrots, and sliced lemon. Stir well and place the seasoned chicken on top.
Bake for 1.5 hours to 2 hours until chicken is completely cooked through and the temperature near the bones reaches 165°F. Baste the chicken with broth and juices a couple times during the roasting process.
Once chicken is done, transfer the chicken and the vegetables to a serving plate. Skim as much fat as possible from the surface of the remaining broth and juices in the skillet with a big spoon and bring it to a boil. Cook until the sauce is thickened, about 10 minutes. Season it with salt to taste.
Slice chicken; serve with vegetables and sauce.
If you would like to thicken the sauce more, dissolve 1 tablespoon cornstarch in 2 tablespoons cold water and add to the skillet when boiling. Stir until thickened.