Lemon Garlic Roast Chicken
A comforting roast chicken dish infused with lemon and garlic, perfect for family gatherings and weeknight dinners.
Ingredients
Main Ingredients
- 1 whole whole chicken (about 4-5 pounds) Opt for organic if possible; it makes a difference in flavor.
- 2 pieces lemons Freshly squeezed for the best brightness; you can also use limes for a twist.
- 10 cloves garlic Fresh garlic adds depth, but jarred minced garlic can work in a pinch.
- 2 tablespoons olive oil This helps in getting that gorgeous, crispy skin.
- to taste salt and pepper Essential for seasoning; use sea salt for a burst of flavor.
- to taste fresh rosemary and thyme These aromatic herbs elevate the dish. If unavailable, dried herbs can suffice.
- as needed butter For basting, to enhance flavor and moisture.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Remove the chicken from any packaging, and pat it dry with paper towels.
- In a bowl, mix together the juice of 1 lemon, minced garlic, olive oil, salt, and pepper. Rub this mixture generously all over the chicken, and inside the cavity.
- Cut the remaining lemon into wedges and stuff them inside the chicken along with sprigs of rosemary and thyme.
- Place the chicken breast-side up on a roasting pan. Tuck the wing tips under the chicken to prevent burning.
Cooking
- Roast the chicken for about 1 hour and 15 minutes or until the internal temperature reaches 165°F (75°C).
- If using butter, melt it and baste the chicken every 25 minutes.
- Once cooked, let the chicken rest for about 10-15 minutes before carving.
Notes
Consider surrounding the chicken with vegetables such as carrots, potatoes, and onions for a complete meal. Leftovers can be stored in an airtight container for up to 3 days, or frozen for up to 3 months.