Lemon and Garlic Roast Chicken

Why You’ll Love This Recipe

Lemon and Garlic Roast Chicken is a classic dish known for its juicy, tender meat and crisp, flavorful skin. Infused with zesty lemon and aromatic garlic, this roast chicken is perfect for weeknight dinners or special occasions. The bright citrus cuts through the richness of the chicken, while herbs and seasoning elevate it to comforting perfection.

ingredients

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

whole chickenlemonsgarlic clovesolive oilfresh rosemary or thymebutterkosher saltblack pepperonion (optional for stuffing the cavity)

directions

Preheat your oven to 425°F (220°C).

Rinse and pat dry the chicken, removing any excess moisture for a crispier skin.

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

In a small bowl, mix olive oil, softened butter, minced garlic, salt, pepper, and lemon zest.

Gently loosen the skin over the chicken breast and rub some of the mixture underneath, then spread the rest over the skin and inside the cavity.

Place the chicken breast-side up in a roasting pan or oven-safe skillet.

Tie the legs together with kitchen twine for even cooking.

Roast for about 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

Baste the chicken with pan juices halfway through roasting.

Let the chicken rest for 10-15 minutes before carving to retain its juices.

Servings and timing

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

Variations

Add sliced potatoes or carrots around the chicken for a one-pan meal.

Use fresh oregano or sage for a different herb flavor.

Add a splash of white wine to the pan for extra depth.

Rub with paprika or cayenne for a spicier version.

Use orange zest instead of lemon for a sweeter citrus twist.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short intervals.Cooked chicken can be shredded and frozen for up to 3 months for soups or sandwiches.

FAQs

Can I use chicken pieces instead of a whole chicken?

Yes, adjust the roasting time accordingly—bone-in thighs or breasts may take 35-45 minutes.

Do I have to truss the chicken?

Trussing helps even cooking but isn’t strictly necessary.

Why is my chicken dry?

Overcooking is the most common cause—use a meat thermometer to prevent this.

Can I prepare this in advance?

Yes, season the chicken up to 24 hours in advance and refrigerate until ready to roast.

What side dishes go well with this?

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

Should I cover the chicken while roasting?

No, roasting uncovered helps crisp the skin, but you can loosely tent with foil if it browns too quickly.

Can I make this dairy-free?

Yes, simply omit the butter or use a dairy-free alternative.

How do I get extra crispy skin?

Ensure the chicken is dry before roasting and finish under the broiler if needed.

Can I cook this in a Dutch oven?

Yes, a Dutch oven works well—just remove the lid halfway through for browning.

What can I do with the pan drippings?

Make a simple gravy or drizzle over sides for added flavor.

Conclusion

Lemon and Garlic Roast Chicken is a foolproof way to create a deeply flavorful, aromatic meal that satisfies every time. With its golden skin and tender meat, it’s a timeless recipe you’ll turn to again and again. Serve it with your favorite sides and enjoy the comforting warmth of a homemade roast.

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