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lemon-garlic-roast-chicken
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5 from 1 vote

Lemon and Garlic Roast Chicken

This tender, juicy Lemon and Garlic Roast Chicken has perfectly crispy skin and bright, zesty flavors. A simple, wholesome go-to summer roast you’ll make again and again.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Course: Chicken recipes
Cuisine: Italian
Keyword: chicken recipes, lemon chicken, roast chicken
Servings: 6
Author: Tatiana

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

Calories: 449kcal | Carbohydrates: 4g | Protein: 24g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 96mg | Sodium: 941mg | Potassium: 303mg | Fiber: 1g | Sugar: 1g | Vitamin A: 246IU | Vitamin C: 9mg | Calcium: 29mg | Iron: 1mg