Roast Chicken with Lemons
Golden, aromatic, and bursting with zesty flavor, this Roast Chicken with Lemons recipe is the epitome of simple yet elegant comfort food. Featuring a whole chicken infused with the brightness of fresh lemons, fragrant rosemary, and tender garlic, this dish is roasted to perfection for a crisp, golden-brown skin and juicy, succulent meat. A generous drizzle of olive oil, a touch of butter, and a bed of chicken broth ensure every bite is moist and flavorful. Perfect for a special dinner or an elevated weeknight meal, this roasted chicken pairs beautifully with roasted vegetables, fresh salads, or crusty bread to soak up the luscious drippings. With just 15 minutes of prep time and minimal ingredients, this recipe brings a gourmet touch to your table with ease.
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Recipe Information
Ingredients
- 1 piece (4-5 lbs) Whole chicken
- 2 pieces Lemons
- 6 pieces Garlic cloves
- 2 tablespoons Olive oil
- 4 sprigs Fresh rosemary
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 1 cup Chicken broth
Instructions
Preheat your oven to 425°F (220°C).
Rinse the whole chicken thoroughly under cold water and pat it dry with paper towels. Remove any giblets if present.
Slice one of the lemons into quarters and the other into thin slices.
Peel the garlic cloves, leaving them whole.
Rub the entire chicken (inside and out) with olive oil, ensuring the skin is evenly coated.
Season the chicken generously with salt and black pepper, both inside the cavity and on the outside.
Stuff the cavity of the chicken with the lemon quarters, garlic cloves, and 2 sprigs of fresh rosemary.
Carefully tuck the wings underneath the bird to prevent them from burning. Optionally tie the legs together with kitchen twine for even cooking.
Place the chicken breast-side up on a roasting rack inside a roasting pan.
Lay the lemon slices and the remaining rosemary sprigs on top of the chicken and dot the surface with small pats of butter.
Pour the chicken broth into the bottom of the roasting pan to keep the chicken moist as it cooks.
Roast the chicken in the preheated oven for approximately 90 minutes, or until the internal temperature at the thickest part of the thigh reaches 165°F (74°C).
Baste the chicken every 20-30 minutes with the juices that collect in the bottom of the pan.
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving to allow the juices to redistribute.
Serve with roasted vegetables, salad, or your favorite side dishes. Enjoy!
Nutrition Facts
Calories |
803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.1 g | 86% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 5434 mg | 236% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 3.4 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 888 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.
