Lemon Roasted Chicken
Elevate your dinner table with this Lemon Roasted Chicken recipe, a perfect harmony of bold citrus flavor and savory herb-infused goodness. Featuring a whole chicken roasted to golden perfection, this recipe incorporates fresh lemons, garlic, rosemary, and thyme for a fragrant and mouthwatering result. A luxurious butter-garlic rub adds richness, while the addition of chicken broth keeps the meat exceptionally juicy. The crispy skin, tender meat, and zesty pan juices make this dish as visually stunning as it is delicious. Perfect for weeknight family dinners or special gatherings, this easy-to-follow recipe is a show-stopper that's sure to impress. Ready in under two hours, it's a celebration of flavor that's as satisfying to make as it is to eat.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pounds Whole chicken
- 2 Lemon
- 6 Garlic cloves
- 3 tablespoons Olive oil
- 4 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Butter
- 1 cup Chicken broth
Instructions
Preheat your oven to 425°F (220°C).
Remove the giblets from the chicken cavity and pat the chicken dry with paper towels.
Slice one lemon into rounds and cut the other lemon in half.
Peel and lightly smash four garlic cloves. Mince the remaining two cloves and set aside.
In a small bowl, mix the minced garlic, olive oil, salt, black pepper, and softened butter to form a paste.
Carefully lift the skin of the chicken breast and rub half of the butter-garlic paste under the skin. Rub the remaining paste all over the surface of the chicken.
Stuff the chicken cavity with the lemon halves, smashed garlic cloves, two rosemary sprigs, and two thyme sprigs.
Tie the chicken legs together with kitchen twine and tuck the wing tips under to prevent burning.
Place the sliced lemon rounds and the remaining rosemary and thyme sprigs in a roasting pan. Lay the chicken on top, breast-side up.
Pour the chicken broth into the bottom of the roasting pan.
Roast in the preheated oven for 70-90 minutes, basting the chicken with the pan juices every 20 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part of the breast.
Remove the chicken from the oven and loosely tent it with aluminum foil. Let it rest for 10-15 minutes before carving.
Serve the lemon roasted chicken with the pan juices drizzled on top for added flavor.
Nutrition Facts
Calories |
937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 5580 mg | 243% | |
| Total Carbohydrate | 21.0 g | 8% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 3.7 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 137 mg | 11% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 902 mg | 19% | |
*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.
