Lemon Garlic Roast Chicken
Elevate your Sunday dinner with this zesty and flavorful Lemon Garlic Roast Chicken, a show-stopping centerpiece that combines juicy, tender meat with a golden, crispy skin. Infused with a rich garlic butter rub and the fresh brightness of lemon and thyme, this whole roasted chicken bakes to perfection alongside a hearty medley of roasted carrots, onions, and potatoes. The secret to its incredible flavor is basting the chicken in its own juices and adding a splash of chicken broth in the final minutes, keeping every bite succulent and savory. With just 20 minutes of prep and simple techniques like buttering under the skin and stuffing the cavity with aromatic ingredients, this recipe delivers restaurant-quality results in your kitchen. Perfect for family gatherings or special occasions, this roast chicken is best served with its caramelized vegetable companions and a garnish of fresh lemon and thyme for a stunning presentation.
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Recipe Information
Ingredients
- 1 4-5 lbs whole chicken
- 4 tbsp unsalted butter
- 6 large garlic cloves
- 2 lemon
- 6 sprigs fresh thyme
- 2 tbsp olive oil
- 1 cup chicken broth
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp paprika
- 2 large carrots
- 1 large yellow onion
- 1.5 lbs potatoes
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels inside and out to ensure crisp skin.
In a small bowl, mix the butter, minced garlic (4 cloves), 1 tsp salt, 1/2 tsp black pepper, and the zest of 1 lemon until combined.
Gently loosen the skin over the chicken breasts and thighs with your fingers. Spread half of the garlic butter mixture under the skin, ensuring it’s distributed evenly.
Rub the remaining garlic butter all over the outside of the chicken.
Cut 1 lemon into quarters and place it inside the chicken cavity along with 3 sprigs of fresh thyme and the remaining 2 whole garlic cloves.
Tie the legs together with kitchen twine and tuck the wings underneath the body.
Cut the carrots, onion, and potatoes into large chunks and spread them in the bottom of a roasting pan. Drizzle with olive oil, season with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp paprika, and toss to coat.
Place the chicken on a rack set over the vegetables, or place it directly on top of the vegetable mixture.
Roast the chicken in the preheated oven for 1 hour and 30 minutes (or until the internal temperature in the thickest part of the breast reaches 165°F (74°C)). Baste the chicken with juices from the pan every 30 minutes for optimal flavor and browning.
In the last 15 minutes of cooking, pour 1 cup of chicken broth into the pan to keep the vegetables moist and flavorful.
Once the chicken is cooked, remove it from the oven and tent it loosely with foil. Let it rest for 15 minutes to allow the juices to redistribute.
Serve the chicken carved alongside the roasted vegetables, and garnish with freshly chopped thyme and freshly sliced lemon if desired.
Nutrition Facts
Calories |
1794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.8 g | 119% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 2078 mg | 90% | |
| Total Carbohydrate | 199.8 g | 73% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 25.1 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 5348 mg | 114% | |
*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.
