Garlic Roast Chicken with Rosemary and Lemon
Infused with bold flavors and fragrant herbs, this Garlic Roast Chicken with Rosemary and Lemon is the ultimate centerpiece for any dinner table. Juicy on the inside and golden-crisp on the outside, this roast chicken is elevated by the addition of roasted garlic, fresh rosemary sprigs, and zesty lemon. A luscious olive oil and butter rub, enhanced with sea salt and black pepper, ensures every bite is packed with flavor, while basting and chicken stock keep the bird tender and succulent. Roasted to perfection in just 90 minutes, this easy-to-follow recipe is ideal for family gatherings, special occasions, or a comforting weeknight meal. Serve with the caramelized lemons and roasted garlic cloves for an irresistible touch of flavor, and watch this classic dish become a go-to favorite in your kitchen.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 approximately 4-5 pounds whole chicken
- 8 garlic cloves
- 2 lemons
- 4 fresh rosemary sprigs
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 1 cup chicken stock
Instructions
Preheat your oven to 425°F (220°C).
Remove the giblets from the cavity of the chicken, if present, and pat the chicken dry with paper towels. Place it on a roasting rack inside a large roasting pan.
Peel and smash 4 garlic cloves. Insert the smashed garlic, 1 lemon (halved), and 2 rosemary sprigs into the chicken cavity.
In a small bowl, mix the olive oil and melted butter together. Add the sea salt and black pepper, then whisk to combine.
Rub the mixture evenly over the entire chicken, including under the skin where possible, for maximum flavor. Ensure the chicken is well-coated.
Slice the second lemon into thick rounds and arrange them, along with the remaining garlic cloves and rosemary sprigs, around the chicken in the roasting pan.
Pour the chicken stock into the base of the roasting pan to keep the chicken moist while roasting.
Tie the chicken legs together with kitchen twine and tuck the wingtips under the body of the bird to prevent them from burning.
Place the chicken in the preheated oven and roast for about 90 minutes, or until the internal temperature of the thickest part of the breast reads 165°F (74°C) on a meat thermometer.
Every 30 minutes, baste the chicken with the juices from the bottom of the pan to enhance flavor and promote even browning.
Once fully cooked, remove the chicken from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute, ensuring a moist bird.
Serve the carved chicken with the roasted lemons and garlic for a flavorful, aromatic meal. Pair with your favorite side dishes for a complete dinner.
Nutrition Facts
Calories |
1010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.6 g | 108% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 4935 mg | 215% | |
| Total Carbohydrate | 22.1 g | 8% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 3.9 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 700 mg | 15% | |
*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.
