Roast Garlic and Lemon Chicken (Print Version)
Juicy whole roasted chicken with garlic, lemon, and herbs for crispy skin and tender meat.
# What You'll Need:
→ Chicken
01 - 1 whole chicken (3.3 lbs), giblets removed
→ Marinade
02 - 4 cloves garlic, minced
03 - 2 lemons (1 zested and juiced, 1 sliced into rounds)
04 - 3 tbsp olive oil
05 - 2 tsp salt
06 - 1 tsp freshly ground black pepper
07 - 2 tsp fresh thyme leaves
08 - 2 tsp fresh rosemary, chopped
→ Roasting Vegetables
09 - 2 large onions, quartered
10 - 3 carrots, cut into chunks
11 - 2 celery stalks, cut into chunks
# Step-by-Step Guide:
01 - Preheat your oven to 425°F.
02 - In a small bowl, combine the minced garlic, lemon zest, lemon juice, olive oil, salt, pepper, thyme, and rosemary to make the marinade.
03 - Pat the chicken dry with paper towels. Gently loosen the skin over the breast and rub half of the marinade directly onto the meat under the skin. Rub the remaining marinade all over the outside of the chicken.
04 - Stuff the chicken cavity with the lemon slices and additional herb sprigs if desired.
05 - Arrange the onions, carrots, and celery in a large roasting pan. Place the chicken on top of the vegetables, breast side up.
06 - Roast for 1 hour 15 minutes, or until the juices run clear when the thigh is pierced, and a meat thermometer inserted into the thickest part of the thigh reads 165°F.
07 - Let the chicken rest for 10 to 15 minutes before carving. Serve with the roasted vegetables and pan juices.
# Expert Suggestions:
01 -
- The garlic and lemon create this incredible bright, savory perfume that makes everyone instantly hungry
- Roasting vegetables underneath means you get a complete meal with almost zero cleanup
02 -
- A completely dry chicken skin before seasoning is the absolute secret to getting it crispy rather than rubbery
- Loosening the skin and getting marinade directly onto the meat creates flavor in every single bite
03 -
- Use a meat thermometer instead of guessing. The difference between juicy and dry is often just five minutes.
- Save those pan juices and vegetables. They make the most incredible base for soup the next day.