Lemon Garlic Roast Chicken Recipe
This Lemon Garlic Roast Chicken is a flavorful and juicy main dish featuring a butterflied whole chicken seasoned with fresh herbs, garlic, and lemon, then roasted to perfection. The chicken is cooked skin-side up over a bed of sliced lemon, onion, and garlic ensuring a fragrant, tender, and crispy-skinned roast perfect for any family dinner or special occasion.
- Prep Time: 10 minutes
- Cook Time: 45–55 minutes
- Total Time: 1 hour 5 minutes to 1 hour 20 minutes (including 10-minute rest)
- Yield: Up to 8 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Ingredients
Chicken and Herb Mixture
- 1 whole chicken, 4–5 lb, backbone removed and butterflied
- ½ cup olive oil
- 4 minced garlic cloves
- 1 tbsp chopped fresh parsley
- 2 tsp chopped fresh thyme
- 1 tsp chopped fresh rosemary
- 4 tsp salt, divided
- ¾ tsp black pepper
Vegetables and Aromatics
- 1 lemon, sliced
- 1 onion, halved and thinly sliced
- 3 large garlic cloves, thinly sliced
Liquid Ingredients
- ½ cup low-sodium vegetable broth
- ¼ cup fresh lemon juice
Instructions
- Preheat and prepare chicken: Heat the oven to 450°F (230°C). Pat the butterflied chicken dry thoroughly to ensure crispy skin. In a bowl, combine olive oil, minced garlic, chopped parsley, thyme, rosemary, 3 teaspoons of salt, and black pepper to create a herb-infused oil mixture.
- Arrange vegetables and season chicken: Spread the sliced lemon, onion, and thinly sliced garlic evenly in a large cast-iron skillet or roasting pan. Rub half of the herb oil under the skin of the chicken. Place the chicken skin-side up over the vegetables and rub the remaining herb oil over and under the skin for maximum flavor.
- Add broth and roast: Pour the low-sodium vegetable broth and fresh lemon juice around the chicken, avoiding dousing the skin to keep it dry and crisp. Sprinkle the remaining 1 teaspoon of salt over the chicken skin. Roast the chicken in the hot oven for 45 to 55 minutes. Baste once halfway through cooking. The chicken is done when the thickest part of the breast and the innermost thigh and wing reach an internal temperature of 165°F (74°C).
- Finish under broiler and rest: If desired, broil the chicken for 2 to 5 minutes to deepen the skin color and crispness, watching carefully to avoid burning. Remove from the oven and let the chicken rest for 10 minutes before carving. Serve the chicken with the roasted onions, garlic, lemon slices, and pan juices for a complete meal.
Notes
- Pour the broth around the chicken to keep the skin dry as it roasts to ensure crispiness.
- Butterflying the chicken helps it roast evenly and reduces cooking time.
- Resting the chicken after roasting allows juices to redistribute for moist meat.
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F (74°C).
- Broil at the end for extra crispy skin, but watch closely to prevent burning.
Find it online: https://lauracooks.com/lemon-garlic-roast-chicken-recipe/