Garlic and Lemon Roasted Chicken
Elevate your dinner table with this Garlic and Lemon Roasted Chicken, a show-stopping dish that’s as flavorful as it is simple to prepare. This recipe combines the bright zestiness of fresh lemons with the aromatic depth of garlic, rosemary, and thyme for a succulent, golden-brown roast that’s packed with irresistible flavors. The chicken is basted with its own juices while roasting, ensuring tender, juicy meat every time. A splash of chicken broth in the pan enhances the jus, creating a savory sauce perfect for drizzling over the carved portions. Ready in under two hours, including roasting time, this centerpiece dish is ideal for a comforting family dinner or an impressive dinner party menu. Serve it alongside roasted vegetables or creamy mashed potatoes for a complete, crowd-pleasing meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 piece (approximately 4-5 pounds) Whole chicken
- 6 cloves Garlic cloves
- 2 pieces Lemon
- 3 tablespoons Olive oil
- 4 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika (optional)
- 1 cup Chicken broth
Instructions
Preheat your oven to 425°F (220°C).
Remove the giblets from the chicken cavity, if present, and pat the chicken dry with paper towels.
Slice one lemon in half and the second lemon into thin slices. Peel and lightly crush 4 garlic cloves, leaving the remaining 2 cloves unpeeled and whole.
Rub the chicken skin all over with 2 tablespoons of olive oil, ensuring it's evenly coated to promote browning and crisping. Season the exterior and interior generously with salt, black pepper, and paprika, if using.
Stuff the chicken cavity with the lemon halves, crushed garlic, 2 rosemary sprigs, and 2 thyme sprigs.
Place the chicken in a roasting pan breast-side up. Arrange the lemon slices, unpeeled garlic cloves, remaining rosemary, and thyme sprigs around the chicken in the pan.
Drizzle the remaining 1 tablespoon of olive oil over the lemon slices and garlic in the pan.
Pour the chicken broth into the roasting pan to prevent the drippings from burning and enhance the flavor of the sauce.
Roast the chicken in the preheated oven for 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the breast or thigh.
During roasting, baste the chicken every 30 minutes with the pan juices to keep it moist and flavorful.
Once fully cooked, remove the chicken from the oven and tent it loosely with aluminum foil. Let it rest for 10-15 minutes before carving to allow the juices to redistribute.
Carve the chicken and serve with the roasted lemon, garlic, and pan juices, along with your favorite side dishes.
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 5435 mg | 236% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 3.8 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 949 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
