Roasted Lemon Chicken
Elevate your dinner table with this flavorful and aromatic Roasted Lemon Chicken, a classic dish infused with bright citrus notes and fragrant fresh herbs. Perfectly seasoned and roasted to golden perfection, this chicken recipe features a juicy whole chicken stuffed with zesty lemon wedges, garlic, rosemary, and thyme. A luscious butter rub under the skin ensures a tender and moist interior, while a drizzle of olive oil and lemon juice creates a crisp, caramelized skin. The addition of chicken broth in the roasting pan enhances the flavor of the drippings, making them perfect for basting or serving as a sauce. With just 20 minutes of prep time, this savory and citrusy roast chicken is an ideal centerpiece for family dinners, holidays, or special occasions. Pair it with roasted vegetables or mashed potatoes for a complete, mouthwatering meal!
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Recipe Information
Ingredients
- 1 whole chicken
- 2 lemons
- 6 garlic cloves
- 3 tablespoons olive oil
- 3 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 cup chicken broth
Instructions
Preheat your oven to 425°F (220°C).
Clean the whole chicken by patting it dry with paper towels, removing any excess moisture.
Season the chicken generously inside and out with 2 teaspoons of salt and 1 teaspoon of black pepper.
Cut one lemon into quarters and place the wedges inside the cavity of the chicken along with 4 garlic cloves, 2 sprigs of rosemary, and 3 sprigs of thyme.
Juice the second lemon and mix the juice with 3 tablespoons of olive oil in a small bowl. Set aside.
Spread the softened butter under the skin of the chicken breast for extra flavor and moisture.
Place the chicken breast-side up in a roasting pan or oven-safe skillet.
Pour the lemon juice and olive oil mixture over the chicken evenly, ensuring it is well coated.
Scatter the remaining garlic cloves, rosemary, and thyme around the chicken in the pan. Add 1 cup of chicken broth to the bottom of the pan to keep the chicken moist and create a flavorful base for drippings.
Roast the chicken in the preheated oven for about 70-80 minutes or until the internal temperature of the thickest part of the chicken (the thigh) reaches 165°F (74°C). Baste the chicken with the pan juices every 20 minutes for a golden and crisp skin.
If the chicken skin starts to brown too quickly, tent it loosely with aluminum foil to prevent burning.
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving to retain its juices.
Serve the roasted lemon chicken with the flavorful pan juices drizzled on top. Pair with roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.8 g | 100% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 5402 mg | 235% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 3.5 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 807 mg | 17% | |
*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.
