Whole Lemon Roasted Chicken
Elevate your dinner table with the irresistible Whole Lemon Roasted Chicken, a succulent and aromatic dish bursting with fresh flavors. This recipe combines the tangy brightness of lemons, earthy notes of garlic, and fragrant herbs like rosemary and thyme to create a perfectly seasoned roast chicken that is golden, juicy, and tender. Stuffed with citrus and aromatics and coated in a buttery olive oil rub infused with lemon zest, every bite is infused with rich, comforting flavors. Perfectly roasted alongside onion wedges and topped with a savory pan sauce, this stunning centerpiece is easy to prepare in just 20 minutes and feeds up to six guests. Serve it with your favorite sides for an impressive meal that’s ideal for weeknight dinners or special occasions. Keywords: whole roasted chicken recipe, lemon garlic chicken, dinner party recipes, roasted chicken with herbs.
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Recipe Information
Ingredients
- 1 4-5 lbs Whole chicken
- 2 Lemons
- 6 Garlic cloves
- 3 tbsp Olive oil
- 2 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 1.5 tbsp Salt
- 1 tsp Freshly ground black pepper
- 2 tbsp Unsalted butter
- 1 Yellow onion
- 1 cup Chicken broth (optional)
Instructions
Preheat your oven to 425°F (220°C).
Remove the giblets from the chicken cavity if present and pat the chicken dry with paper towels. Place the chicken on a cutting board or a clean surface.
Slice one of the lemons in half and the other into thin slices. Cut the onion into quarters.
Generously season the inside of the chicken cavity with 1 tablespoon of salt and 1/2 teaspoon of pepper.
Stuff the cavity with the halved lemon, 2 garlic cloves, 1 sprig of rosemary, 2 sprigs of thyme, and 2 quarters of the onion.
Place the chicken on a roasting rack inside a roasting pan breast-side up. Use kitchen twine to tie the legs together to ensure even cooking.
In a small bowl, combine the olive oil, butter (softened), remaining garlic (minced), and the zest of one lemon. Mix thoroughly.
Rub the olive oil and butter mixture generously over the entire chicken, making sure to coat it evenly. Place the remaining lemon slices and onion quarters around the chicken in the roasting pan.
Scatter the remaining rosemary and thyme over the chicken and vegetables, then sprinkle with the remaining salt and pepper.
Optional: Pour 1 cup of chicken broth into the base of the roasting pan to keep the chicken moist and create a flavorful base for gravy.
Transfer the chicken to the preheated oven and roast for 90 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Rotate the pan halfway through to ensure even browning.
Once cooked, remove the chicken from the oven and tent it loosely with aluminum foil. Let it rest for 15 minutes to allow the juices to redistribute.
Carve the chicken and serve with your favorite sides. Spoon the pan juices over the chicken for extra flavor.
Nutrition Facts
Calories |
974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 11645 mg | 506% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 8.2 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 892 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.
