Slow Roasted Garlic Lemon Chicken
Elevate your dinner game with this Slow Roasted Garlic Lemon Chicken, a mouthwatering recipe that combines the zesty brightness of fresh lemons, the savory richness of roasted garlic, and the fragrant earthiness of rosemary and thyme. This dish features a perfectly seasoned whole chicken rubbed with olive oil, paprika, and a blend of salt and pepper, then stuffed with fresh aromatics and roasted to golden perfection. Slow roasting ensures tender, juicy meat, while occasional basting locks in incredible flavor. The citrusy pan juices and caramelized garlic create the ultimate finishing touch, making this dish a show-stopping centerpiece for family dinners or weekend gatherings. Pair it with roasted veggies or buttery mashed potatoes for a complete, unforgettable meal everyone will adore.
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Recipe Information
Ingredients
- 1 piece (approximately 4-5 lbs) Whole chicken
- 2 pieces Lemons
- 1 head Garlic
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 sprigs Fresh rosemary
- 3 sprigs Fresh thyme
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 cup Chicken broth
Instructions
Preheat your oven to 350°F (175°C).
Pat the whole chicken dry with paper towels and remove any innards if necessary.
Slice one lemon into thin rounds and cut the other in half.
Separate the cloves from the garlic head but leave them unpeeled.
In a small bowl, combine salt, black pepper, and paprika.
Rub olive oil all over the chicken, then sprinkle the spice mixture evenly over the skin and inside the cavity.
Stuff the cavity of the chicken with the halved lemon, half of the garlic cloves, and one sprig each of rosemary and thyme.
Place the chicken breast-side up in a large roasting pan or baking dish.
Arrange the remaining garlic cloves and lemon slices around the chicken in the pan.
Dot the chicken with small pats of butter and arrange the remaining rosemary and thyme sprigs on top.
Pour the chicken broth into the pan to keep the chicken moist during roasting.
Roast the chicken in the preheated oven for approximately 90 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C). Baste the chicken with pan juices every 20-30 minutes for additional flavor and moisture.
Once roasted, remove the chicken from the oven and let it rest for 10 minutes before carving.
Serve the chicken with the roasted garlic and lemons for added flavor and garnish with fresh herbs, if desired.
Nutrition Facts
Calories |
1020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 2811 mg | 122% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 4.2 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1088 mg | 23% | |
*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.
