If you’re looking for a simple yet incredibly flavorful whole roasted chicken, this Lemon and Garlic Roast Chicken is about to become your new go-to! It’s juicy, aromatic, and infused with herbs, garlic, and a bright citrus kick. Plus, everything comes together in one pan for an easy, mess-free meal.
Be sure to check out our Mojo Chicken and Garlic Herb Butter Roasted Chicken next!
Why You’ll Love It
A little secret: roasted chicken doesn’t have to be complicated! This recipe is packed with bold flavors, requires minimal prep, and delivers perfectly crispy skin with tender, juicy meat every single time. This dish is foolproof and guaranteed to impress, perfect for a cozy Sunday dinner or meal prepping for the week.
What You’ll Need
- Whole Chicken – A small, 2-pound bird that absorbs all the flavors beautifully while roasting.
- Garlic – Used two ways: halved cloves tucked into the chicken and a whole head stuffed inside for deep, roasted flavor.
- Olive Oil – Ensures crispy, golden skin while keeping the meat tender and juicy.
- Lemon Juice & Slices – Brings a bright, citrusy kick that balances the richness of the chicken.
- Chicken Broth – Adds moisture and depth, preventing the chicken from drying out.
- Dried Herbs – A fragrant mix of rosemary, oregano, and thyme for that classic, earthy aroma.
- Red Onion – Roasts alongside the chicken, adding sweetness and depth to the dish.
- Crushed Red Pepper Flakes – A pinch for a subtle kick (totally optional, but highly recommended!).
🔪How to Make Lemon Garlic Roast Chicken
This is a quick step-by-step overview. Full details and measurements are in the recipe card below!
Prepare Chicken – Remove giblets, pat dry, make 12 slits, and insert garlic cloves.
Mix Marinade – Whisk olive oil, broth, lemon juice, red pepper flakes, and herbs.
Season and stuff with garlic head, 1/2 lemon and tie legs.
Roast – Pour marinade over, add onions, roast 15-20 min, reduce to 350°F (177°C), and continue 40-50 min, basting occasionally.
How Long to Roast a Whole Chicken?
The roasting time for a whole chicken depends on its size and oven temperature. A general rule is to roast at 350°F (177°C) for about 20 minutes per pound until the internal temperature reaches 165°F (74°C) in the thickest part of the breast. For crispier skin, start at 450°F (232°C) for 15-20 minutes, then lower the heat to finish cooking. A 2-pound chicken takes about 50-60 minutes, while a 4-5 pound chicken needs 1.5 to 2 hours. Always use a meat thermometer to ensure it’s fully cooked—juices should run clear, and the thermometer should not touch the bone. Let the chicken rest for 10 minutes before slicing to lock in juices.
🍽️What to Serve with Lemon Garlic Roast Chicken
- Fluffy Instant Pot Jasmine Rice – Perfect for soaking up those delicious pan drippings.
- Cucumber and Tomato Salad – A light, fresh contrast to the rich flavors.
- Garlic Mashed Potatoes – Because, well… buttery mashed potatoes + chicken = perfection!
- Crusty Bread – To mop up every last drop of the sauce.
Leftovers & Storage
Leftovers & Storage- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F (177°C) for 10-15 minutes to keep the skin crisp.
- Use leftovers for sandwiches, salads, or even shredded into soup!
This Lemon Garlic Roast Chicken is a must-try for anyone who loves easy, flavorful, and foolproof meals. Give it a go, and let us know what you think! 😊
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Lemon and Garlic Roast Chicken
Ingredients
- 1 whole chicken, 2 pounds, giblets and neck removed
- 6 garlic cloves, halved, to get 12 pieces
- ¼ cup olive oil
- ¼ cup chicken broth, or stock
- ¼ cup lemon juice
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon EACH: dried rosemary, oregano and thyme
- 2 teaspoons salt
- ½ teaspoon ground black pepper, or to taste
- 1 red onion, quartered
- 1 whole head of garlic, peeled and sliced horizontally in half
- ½ lemon, optional
Instructions
- Preheat your oven to 450°F (232°C) °F.
- Prepare the Chicken: Remove the giblets from the cavity, trim any excess fat or leftover feathers, and pat the chicken dry with paper towels. Using a small, sharp knife, make approximately 12 small slits across the chicken. Insert the garlic pieces into each slit, ensuring they are fully embedded.
- Prepare the Marinade: In a medium mixing bowl, whisk together ¼ cup olive oil, ¼ cup chicken broth, ¼ cup lemon juice, ½ teaspoon crushed red pepper flakes, and 1 teaspoon EACH: dried rosemary, oregano and thyme. Set aside.
- Season & Stuff the Chicken: Place the chicken breast-side up in a roasting pan or skillet. Generously season with 2 teaspoons salt and ½ teaspoon ground black pepper.
- Stuff the chicken cavity with 1 whole head of garlic (halved) and ½ lemon. Truss the chicken by tying the legs together with kitchen string to ensure even roasting.
- Roast the Chicken: Pour the olive oil-lemon mixture over the chicken, ensuring it is well coated. Arrange 1 red onion (quartered) around the chicken and lightly season them with salt.
- Place the roasting pan in the oven and cook until the chicken develops a deep golden-brown color, about 15-20 minutes. Once browned, reduce the oven temperature to 350°F (177°C) and continue roasting for 40-50 minutes, basting occasionally, until the internal temperature reaches 165°F (74°C). The juices should run clear when pierced with a knife.
- Remove the chicken from the oven and let it rest for 10 minutes to allow the juices to redistribute evenly.
- Serve warm, drizzled with the pan juices, alongside your favorite sides. Enjoy!
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F (177°C) for 10-15 minutes to keep the skin crisp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is absolutely amazing! The flavors are so fresh and vibrant, and the chicken turned out incredibly juicy with perfectly crispy skin. The pan juices were absolutely delicious—I poured them over roasted potatoes, and it was perfection! This will definitely be a regular in our house. Thanks for such a great recipe!
Hi Jessica! I’m so happy to hear you loved the recipe! 😊 Thanks so much for your kind words and for making the recipe.