Roast Chicken with Garlic Lemon and Parsley
Elevate your dinner table with this succulent Roast Chicken with Garlic, Lemon, and Parsley—a classic recipe that combines simplicity and bold flavors. Perfectly roasted to golden-brown perfection, this dish features a whole chicken stuffed with aromatic garlic, zesty lemon, and fresh parsley, ensuring a juicy and flavorful result. The olive oil and butter coating create a crispy, seasoned skin, while the addition of chicken stock keeps the meat tender and moist. With a prep time of just 15 minutes and a tantalizing aroma that fills your kitchen as it roasts, this recipe is perfect for weeknight meals or special occasions. Serve it alongside roasted vegetables, creamy mashed potatoes, or crusty bread for a comforting, crowd-pleasing feast.
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Recipe Information
Ingredients
- 1 4-5 lb Whole chicken
- 2 whole Lemon
- 6 whole Garlic cloves
- 1 bunch Fresh parsley
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 tablespoon Kosher salt
- 1 teaspoon Freshly ground black pepper
- 1 cup Chicken stock or water
Instructions
Preheat your oven to 425°F (220°C).
Remove the chicken from the refrigerator and pat it dry with paper towels. Let it come to room temperature for about 20 minutes.
Cut one lemon into quarters and the other lemon into thin slices. Set aside the slices for later.
Peel the garlic cloves and crush them lightly with the side of a knife.
Stuff the chicken cavity with the lemon quarters, crushed garlic cloves, and half of the parsley (stems and leaves).
Tie the legs of the chicken together with kitchen twine, and tuck the wings under the body.
Rub the outside of the chicken with olive oil and softened butter. Sprinkle evenly with kosher salt and freshly ground black pepper.
Place the chicken, breast-side up, in a roasting pan or large oven-safe skillet. Add the reserved lemon slices to the pan around the chicken.
Pour the chicken stock or water into the pan to keep the chicken moist during roasting.
Roast the chicken in the preheated oven for approximately 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C) when checked at the thickest part of the thigh.
Baste the chicken with the pan juices every 20 minutes to enhance flavor and keep the skin crisp.
Remove the chicken from the oven and let it rest for 10-15 minutes before carving. Garnish with the remaining fresh parsley leaves.
Serve warm with your favorite side dishes, such as roasted vegetables or mashed potatoes, and enjoy!
Nutrition Facts
Calories |
826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 2967 mg | 129% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 4.2 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 192 mg | 15% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1219 mg | 26% | |
*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.
