Lemon Garlic Roasted Chicken (Printable version)
A whole chicken roasted with lemon, garlic, and herbs for a vibrant, juicy main course.
# What You'll Need:
→ Poultry
01 - 1 whole chicken, approximately 3.3 lbs, giblets removed
→ Aromatics
02 - 2 lemons, 1 sliced and 1 halved
03 - 1 bulb garlic, halved horizontally
04 - 1 medium onion, quartered
→ Herbs & Seasoning
05 - 3 tablespoons olive oil
06 - 1 teaspoon salt
07 - ½ teaspoon black pepper
08 - 1 teaspoon dried thyme or 2 teaspoons fresh thyme
09 - 1 teaspoon dried rosemary or 2 teaspoons fresh rosemary
10 - ½ teaspoon paprika
→ Vegetables (optional for roasting)
11 - 3 carrots, cut into large chunks
12 - 3 potatoes, cut into large chunks
# Directions:
01 - Heat the oven to 400°F.
02 - Pat the chicken dry with paper towels. Rub all over and under the skin with olive oil, salt, pepper, thyme, rosemary, and paprika.
03 - Stuff the cavity with halved garlic bulb, quartered onion, halved lemon, and a few lemon slices.
04 - Place remaining lemon slices and any extra garlic around the chicken in a roasting pan. Arrange carrots and potatoes around the chicken if using.
05 - Tie the legs together with kitchen twine and tuck wings underneath.
06 - Roast for 1 hour and 15 minutes or until juices run clear and an internal thermometer inserted into the thickest thigh reads 165°F.
07 - Baste the chicken once or twice during roasting with pan juices to maintain moisture.
08 - Remove from oven and let rest for 10 minutes before carving. Serve with roasted vegetables and pan juices.
# Expert advice:
01 -
- This chicken stays incredibly juicy thanks to the garlic and lemon combo that feels like a delicious secret shared between friends
- The easy preparation and vibrant flavors make it perfect for both quick dinners and special gatherings
02 -
- Patting the chicken dry is the secret step that makes the skin crisp instead of soggy
- Resting the chicken after roasting transforms it from good to unforgettable by locking in juices
03 -
- Try marinating the chicken for a few hours to deepen flavors and improve juiciness
- The key to crispy skin is room temperature chicken before roasting and dry skin