Roast Garlic and Lemon Chicken (Printable Version)
Juicy roasted chicken with aromatic garlic, zesty lemon, and crispy golden skin ready in 90 minutes.
# What You’ll Need:
→ Chicken
01 - 1 whole chicken (approximately 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
09 - 2 large onions, quartered
10 - 3 carrots, cut into chunks
11 - 2 celery stalks, cut into chunks
# Directions:
01 - Preheat your oven to 425°F (220°C).
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 (74°C).
07 - Let the chicken rest for 10–15 minutes before carving. Serve with the roasted vegetables and pan juices.
# Quick Tips:
01 -
- The crispy skin alone will convert even the most dedicated skinless chicken people at your table
- Leftovers (if they exist) make incredible sandwiches and salads for days
02 -
- Skip the refrigerated resting step for extra crispy skin unless you have time to plan ahead
- Pan juices are liquid gold so do not discard them before drizzling over the carved chicken
03 -
- Letting the chicken rest is not optional if you want juicy meat
- A chilled Sauvignon Blanc or Chardonnay pairs beautifully with the bright lemon flavors