Lemon and Garlic Roast Chicken

Why You’ll Love This Recipe

Lemon and Garlic Roast Chicken is a timeless dish that delivers bold flavor with minimal effort. The tangy brightness of fresh lemon pairs perfectly with the rich aroma of roasted garlic, while the chicken turns out juicy on the inside and perfectly crisp on the outside. Ideal for weeknight dinners or special gatherings, this recipe is simple, satisfying, and full of savory goodness.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

whole chickenlemonsgarlic clovesolive oilfresh rosemary or thymebuttersaltblack pepperonion (optional)paprika (optional for added color)

directions

Preheat your oven to 425°F (220°C).

Clean the chicken and pat it dry with paper towels. Place it in a roasting pan.

Stuff the cavity with halved lemons, crushed garlic cloves, and fresh herbs.

In a small bowl, mix olive oil, melted butter, salt, pepper, and paprika if using.

Rub the mixture all over the chicken, including under the skin where possible.

Scatter extra garlic cloves and lemon wedges around the chicken in the pan.

Roast uncovered for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown.

Baste the chicken with the pan juices halfway through cooking for extra flavor.

Let the chicken rest for 10-15 minutes before carving to keep it juicy.

Servings and timing

This recipe serves 4-6 people.Preparation time: 15 minutesCooking time: 1 hour 15 minutesResting time: 15 minutesTotal time: 1 hour 45 minutes

Variations

Use orange and garlic instead of lemon for a sweeter citrus flavor.

Add baby potatoes and carrots to the roasting pan for a full one-pan meal.

Swap fresh herbs for dried Italian seasoning if needed.

Spatchcock the chicken for faster, more even roasting.

Use chicken thighs or drumsticks for a quicker weeknight version.

storage/reheating

Store leftover chicken in an airtight container in the refrigerator for up to 4 days.Reheat in the oven at 350°F (175°C) for 15-20 minutes or in the microwave until warmed through.Freeze leftovers for up to 2 months, then thaw overnight in the fridge before reheating.

FAQs

Can I use boneless chicken?

Yes, but adjust the cooking time accordingly—boneless cuts cook much faster.

How do I know the chicken is done?

Use a meat thermometer—165°F (74°C) in the thickest part of the thigh means it’s done.

What sides go well with this dish?

Roasted vegetables, mashed potatoes, or a simple green salad pair beautifully.

Do I need to baste the chicken?

Basting helps develop crispy skin and richer flavor, but it’s optional.

Can I marinate the chicken beforehand?

Absolutely—marinate with lemon, garlic, and herbs for up to 24 hours for even deeper flavor.

Can I cook this in a slow cooker?

Yes, but you’ll lose the crispy skin. For best texture, sear the chicken before slow cooking.

Should I truss the chicken?

It’s optional, but trussing helps the chicken cook evenly and retain moisture.

Can I use bottled lemon juice?

Fresh lemon juice is preferred, but bottled can be used in a pinch.

Why is my chicken dry?

Overcooking or not letting it rest can dry it out. Always check the temperature and rest before carving.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free—just double-check any seasoning blends.

Conclusion

Lemon and Garlic Roast Chicken is the perfect blend of simple ingredients and bold flavors. With its crispy skin, juicy meat, and fragrant aroma, it’s a comforting classic that never disappoints. Whether you’re cooking for family or friends, this dish is a guaranteed crowd-pleaser that’s as easy as it is delicious.

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