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Lemon Garlic Roasted Chicken

Linda M. Harris
Lemon Garlic Roasted Chicken is a simple yet flavorful dish featuring a whole chicken infused with fresh lemon, garlic, and aromatic herbs.
This easy-to-make recipe results in tender, juicy meat with crispy golden skin, making it perfect for a family dinner or a special occasion.
Serve it with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American, Mediterranean
Servings 6 Servings
Calories 380 kcal

Equipment

  • 1 Roasting pan or cast-iron skillet
  • 1 Small Mixing Bowl
  • 1 Basting brush (optional)
  • 1 meat thermometer
  • 1 Kitchen twine (for tying legs)
  • 1 Cutting board and sharp knife
  • 1 Spoon or spatula for basting

Ingredients
  

For the Chicken:

  • 1 whole chicken 4-5 pounds
  • 2 tbsp olive oil or melted butter
  • 1 tsp salt
  • ½ tsp black pepper

For the Lemon Garlic Marinade:

  • 3 cloves garlic minced
  • 1 lemon zest and juice
  • 1 tsp dried oregano
  • 1 tsp fresh thyme or ½ tsp dried
  • ½ tsp paprika optional

For Stuffing and Roasting:

  • 1 lemon cut into wedges
  • 4 cloves garlic whole and peeled
  • 2 sprigs fresh rosemary or thyme
  • ½ cup chicken broth or white wine

Instructions
 

Preheat and Prepare the Chicken

  • Preheat your oven to 425°F (220°C). Pat the chicken dry with paper towels to ensure crispy skin.
    Trim any excess fat and remove any remaining moisture.

Make the Marinade

  • In a small bowl, whisk together olive oil (or melted butter), minced garlic, lemon zest, lemon juice, dried oregano, thyme, salt, black pepper, and paprika.

Season the Chicken

  • Gently loosen the chicken skin with your fingers and rub half of the marinade underneath.
    Coat the outside of the chicken with the remaining marinade, making sure to cover all areas evenly.

Stuff the Cavity

  • Fill the chicken cavity with lemon wedges, whole garlic cloves, and fresh herb sprigs.
    Tie the legs together with kitchen twine to help retain moisture while roasting.

Roast the Chicken

  • Place the chicken breast-side up in a roasting pan or cast-iron skillet.
    Pour ½ cup of chicken broth or white wine into the pan to prevent the drippings from burning.
    Roast for 15 minutes at 425°F (220°C) to crisp the skin.
    Then, reduce the oven temperature to 375°F (190°C) and continue roasting for 1 hour, basting every 20 minutes with pan juices.

Check for Doneness

  • Insert a meat thermometer into the thickest part of the chicken (not touching bone).
    It should read 165°F (75°C). If needed, continue roasting in 5-minute increments until the correct temperature is reached.

Rest and Serve

  • Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
    This allows the juices to redistribute, ensuring tender and juicy meat.
    Serve with your favorite side dishes and enjoy!

Notes

  • For extra crispiness, broil the chicken for the last 3-5 minutes of cooking, keeping a close eye to prevent burning.
  • If marinating overnight, store the chicken in an airtight container in the refrigerator and bring it to room temperature 30 minutes before roasting.
  • Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months. Reheat in the oven for best results.
  • Use different herbs like basil, tarragon, or sage for a unique flavor twist.
Keyword Lemon Garlic Roasted Chicken