Roast Garlic and Lemon Chicken (Printable)

Juicy roasted chicken with garlic, lemon, and herbs for crispy skin and tender meat.

# What You'll Need:

→ Chicken

01 - 1 whole chicken (about 3.3 lbs), giblets removed

→ Marinade

02 - 4 cloves garlic, minced
03 - 2 lemons (1 zested and juiced, 1 sliced into rounds)
04 - 3 tbsp olive oil
05 - 2 tsp salt
06 - 1 tsp freshly ground black pepper
07 - 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
08 - 2 tsp fresh rosemary, chopped (or 1 tsp dried rosemary)

→ Vegetables for Roasting

09 - 2 large onions, quartered
10 - 3 carrots, cut into chunks
11 - 2 celery stalks, cut into chunks

# Step-by-step:

01 - Preheat your oven to 425°F.
02 - In a small bowl, combine the minced garlic, lemon zest, lemon juice, olive oil, salt, pepper, thyme, and rosemary to make the marinade.
03 - Pat the chicken dry with paper towels. Gently loosen the skin over the breast and rub half of the marinade directly onto the meat under the skin. Rub the remaining marinade all over the outside of the chicken.
04 - Stuff the chicken cavity with the lemon slices and a few sprigs of extra thyme or rosemary, if desired.
05 - Arrange the onions, carrots, and celery in a large roasting pan. Place the chicken on top of the vegetables, breast side up.
06 - Roast for 1 hour 15 minutes, or until the juices run clear when the thigh is pierced, and a meat thermometer inserted into the thickest part of the thigh reads 165°F.
07 - Let the chicken rest for 10-15 minutes before carving. Serve with the roasted vegetables and pan juices.

# Expert Advice:

01 -
  • The garlic and lemon work together to create this bright, savory aroma that makes everyone gravitate toward the kitchen
  • Its incredibly hands-off once you get it in the oven, leaving you free to enjoy your evening
  • The leftovers make the most amazing sandwiches youve ever had
02 -
  • Patting the chicken completely dry is the secret to crispy skin
  • Letting it rest before carving is not optional, the juices need time to settle
  • A meat thermometer takes the guesswork out of doneness completely
03 -
  • If the skin browns too quickly, tent loosely with foil
  • Save the pan juices to drizzle over the carved chicken

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