Lemon Garlic Roasted Chicken

Ingredients:

  • 1 whole chicken (about 4-5 pounds)
  • 2 lemons, halved
  • 1 head of garlic, halved crosswise
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika (optional, for color)
  • 4 large carrots, peeled and cut into chunks (optional, for roasting with the chicken)
  • 4 large potatoes, cut into quarters (optional, for roasting with the chicken)

Equipment:

  • Roasting pan with a rack or a large ovenproof skillet
  • Kitchen twine (optional)
  • Basting brush
  • Meat thermometer
  • Sharp knife

Instructions:

1. Preheat Your Oven:

  • Preheat your oven to 425°F (220°C). This high heat will help to crisp up the skin of the chicken while keeping the meat juicy and tender.

2. Prepare the Chicken:

  • Remove the giblets from the cavity of the chicken (usually found in a small bag inside the cavity). You can discard them or save them for making stock or gravy.
  • Rinse the chicken inside and out under cold water, then pat it dry with paper towels. This helps to ensure crispy skin.
  • Place the chicken on a cutting board or in the roasting pan, breast-side up.

3. Season the Cavity:

  • Generously salt and pepper the inside of the chicken cavity. This helps to season the meat from the inside.
  • Stuff the cavity with the halved lemons and the halved garlic head. The lemons will release their juice as the chicken cooks, adding moisture and flavor to the meat.

4. Prepare the Herb Butter:

  • In a small bowl, combine the melted butter, olive oil, chopped rosemary, and thyme. If you’re using paprika, add it now for a touch of color. Mix until well combined.
  • Use a basting brush to coat the entire chicken with the herb butter mixture. Make sure to get the butter into all the nooks and crannies, including the wings and legs.
  • Sprinkle the outside of the chicken with additional salt and pepper to taste.

5. Truss the Chicken (Optional):

  • Trussing is the process of tying the chicken’s legs together with kitchen twine. This helps the chicken cook more evenly and gives it a more attractive shape.
  • To truss the chicken, tuck the wing tips under the body of the chicken, then cross the legs at the "ankles" and tie them together with twine.

6. Arrange the Vegetables (Optional):

  • If you’re roasting vegetables with your chicken, place the carrot and potato chunks around the chicken in the roasting pan. Toss them with a little olive oil, salt, and pepper to season.

7. Roast the Chicken:

  • Place the roasting pan in the preheated oven. Roast the chicken for about 1 hour and 15 minutes, or until the skin is golden brown and crispy, and the internal temperature of the chicken reaches 165°F (75°C) when measured at the thickest part of the thigh (avoiding the bone).
  • About halfway through the cooking time, use the basting brush to brush any juices from the pan over the chicken. This helps to keep the meat moist and adds extra flavor.

8. Check for Doneness:

  • To ensure the chicken is fully cooked, insert a meat thermometer into the thickest part of the thigh. The chicken is done when the thermometer reads 165°F (75°C).
  • If you don’t have a thermometer, you can also check by piercing the thigh with a knife. If the juices run clear (not pink), the chicken is done.

9. Rest the Chicken:

  • Once the chicken is cooked, remove it from the oven and let it rest for 10-15 minutes before carving. Resting allows the juices to redistribute throughout the meat, making it more tender and flavorful.

10. Carve and Serve:

  • Use a sharp knife to carve the chicken, starting with the legs and thighs, then moving on to the wings and breast meat.
  • Arrange the carved chicken on a serving platter, garnished with fresh parsley if desired. Serve with the roasted vegetables or your favorite side dishes.

Tips for Beginners:

  • Butter and Oil: The combination of butter and olive oil in the herb mixture ensures the skin gets crispy while keeping the meat moist.
  • Seasoning: Don’t be afraid to use plenty of salt. Proper seasoning is key to bringing out the flavors in your roast chicken.
  • Trussing: While optional, trussing helps the chicken cook evenly and is a great skill to practice. If you don’t have kitchen twine, you can skip this step, but be sure to tuck the wings under the bird to prevent them from burning.

With this detailed guide, even beginners can successfully make a delicious Lemon Garlic Roasted Chicken. Enjoy the process, and savor the wonderful aroma that will fill your kitchen as the chicken roasts to perfection!

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