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- 1 whole chicken (about 4-5 lbs) - 4 cloves garlic, minced - 2 lemons (1 sliced, 1 juiced) - 1/4 cup olive oil - 2 teaspoons dried thyme - 2 teaspoons dried rosemary - Salt and pepper to taste - 1 onion, quartered - Fresh parsley, for garnish These ingredients create a bright and zesty flavor. The whole chicken gives a juicy and tender bite. Garlic adds depth, while lemon brings a fresh, tangy taste. Thyme and rosemary add earthy notes that complement the dish beautifully. - 1 cup chicken broth or water Adding chicken broth or water in the roasting pan helps keep the chicken moist. This step can also create a tasty sauce. If you want a richer flavor, try adding fresh herbs or spices like paprika. - Olive oil can be replaced with avocado oil. - Fresh garlic can substitute for garlic powder. Use 1/8 teaspoon for each clove. - Fresh herbs like thyme and rosemary can be swapped for 1 teaspoon of dried herbs. If you can’t find a whole chicken, use chicken parts. Just adjust the cooking time as needed. These swaps help keep the dish flavorful and tasty. {{ingredient_image_1}} Start by preheating your oven to 425°F (220°C). This heat helps achieve that perfect golden skin. Next, grab your whole chicken. Pat it dry with paper towels. This step is key for crisp skin. Carefully lift the skin over the breast and thighs. Be gentle to avoid tearing. Rub some of the marinade directly onto the meat. This will add flavor from the inside out. Spread the rest of the marinade over the outside of the chicken. In a small bowl, combine four minced garlic cloves, the juice of one lemon, and 1/4 cup of olive oil. Add two teaspoons each of dried thyme and dried rosemary. Season with salt and pepper to your taste. Mix it all well until it’s smooth. This marinade is what makes your chicken burst with flavor. Take your seasoned chicken and place it in a roasting pan, breast side up. Tuck the wing tips under the body. This keeps them from burning. Stuff the cavity with quartered onion and lemon slices. These add extra flavor as the chicken roasts. If you like, pour one cup of chicken broth or water into the bottom of the pan. This step helps keep the chicken moist. Roast the chicken for about 1 hour and 15 minutes. Look for golden skin and clear juices when pierced at the thighs. The ideal internal temperature is 165°F (75°C). Once your chicken is fully roasted, take it out of the oven. Let it rest for 15 minutes. This resting time helps the juices redistribute. It keeps the meat tender and juicy when you carve it. After resting, carve the chicken and serve it on a platter. Garnish with fresh parsley for a pop of color. Enjoy your delicious lemon garlic roast chicken! To get the most flavor from your lemon garlic roast chicken, use a good marinade. Start by mixing minced garlic, lemon juice, olive oil, thyme, rosemary, salt, and pepper. Rub this mix directly on the meat under the skin. This step helps the flavors sink in well. Place lemon slices and quartered onions inside the chicken cavity. These will add extra zest while it roasts. Roasting at 425°F (220°C) gives a great result. This high heat helps cook the chicken evenly. Remember to pat the chicken dry before you season it. Dry skin will crisp up better. Tuck the wing tips under the body. This keeps them from burning while the chicken cooks. If you want more moisture, add chicken broth or water to the roasting pan. This adds steam and keeps the chicken juicy. For crispy skin, do not cover the chicken while it roasts. The dry heat helps create that golden, crunchy texture we love. Make sure to roast until the skin is golden and the juices run clear. A meat thermometer is handy here; 165°F (75°C) is the magic number for safety. Let the chicken rest for 15 minutes after roasting. This step helps the juices settle, making each bite tender and juicy. Pro Tips Resting Time: Allow the chicken to rest for 15 minutes after roasting to ensure the juices are evenly distributed, resulting in a moist and flavorful dish. Marinade Magic: For even more flavor, marinate the chicken for a few hours or overnight. This allows the herbs and garlic to penetrate the meat more thoroughly. Perfectly Crispy Skin: Patting the chicken dry before applying the marinade helps achieve that golden, crispy skin. Moisture is the enemy of crispiness! Flavorful Aromatics: Adding vegetables such as carrots, potatoes, or celery to the roasting pan not only enhances the flavor of the chicken but also creates a delicious side dish. {{image_2}} You can enhance the flavor by adding fresh herbs. Fresh thyme and rosemary work best. They give the chicken a bright taste. Chop a handful and rub it under the skin. This makes every bite full of flavor. You can also try basil or oregano for a twist. Each herb adds its own flair to this dish. Roasting vegetables with the chicken brings extra flavor. Carrots, potatoes, and onions are great choices. Cut them into large pieces and toss them in olive oil. Season with salt and pepper. Place them around the chicken in the pan. As the chicken cooks, the veggies soak up the tasty juices. This makes a complete meal in one pan. You can mix up the marinade for new tastes. Try adding honey for sweetness or mustard for tang. A splash of soy sauce can also add depth. Experiment with spices like paprika or cumin for a kick. Each variation gives the chicken a unique flavor. Don't be afraid to get creative! After enjoying your delicious lemon garlic roast chicken, let it cool. Place the leftovers in an airtight container. Make sure to keep the chicken in the fridge. It will stay fresh for up to four days. For best taste, eat it within two days. If you want to save the chicken for later, freezing is a great option. Cut the chicken into pieces for easy storage. Wrap each piece tightly in plastic wrap. Then place them in a freezer bag or airtight container. Label the bag with the date. Frozen chicken can last up to three months. When you are ready to enjoy your leftovers, be sure to reheat them safely. The oven is the best way to keep the chicken moist. Preheat your oven to 350°F (175°C). Place the chicken in a baking dish. Cover it with foil to prevent it from drying out. Heat for about 20-25 minutes or until it reaches 165°F (75°C) inside. You can also use a microwave if you're in a hurry. Just make sure to heat it evenly. Enjoy your meal! The ideal internal temperature for roast chicken is 165°F (75°C). This ensures the chicken is safe to eat. Use a meat thermometer and check the thickest part of the thigh. Juices should run clear, not pink. Reaching this temperature makes sure the meat is juicy and tender. Yes, you can use chicken parts. Drumsticks, thighs, or breasts all work well. Adjust the cooking time based on the size of the parts. Smaller pieces cook faster, so check them often. Aim for the same internal temperature of 165°F. This approach lets you enjoy the same great flavor in different forms. Leftovers can be stored in the fridge for up to four days. Make sure to place the chicken in an airtight container. You can also freeze leftovers for up to three months. Thaw them in the fridge before reheating. This keeps your chicken safe and tasty for later meals. You’ve learned how to make a great roast chicken. We covered ingredients, step-by-step instructions, and tips for the best results. You can also try variations to keep it fresh. Storing leftovers safely helps you enjoy your meal later. With these skills, your roast chicken will impress everyone. Happy cooking, and enjoy your tasty creation!

Zesty Lemon Garlic Roast Chicken

A flavorful roast chicken infused with lemon and garlic, perfect for a family dinner.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 whole chicken (about 4-5 lbs)
  • 4 cloves garlic, minced
  • 2 lemons (1 sliced, 1 juiced)
  • 0.25 cup olive oil
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • to taste salt and pepper
  • 1 onion quartered
  • for garnish fresh parsley
  • 1 cup chicken broth or water (optional)

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a small bowl, mix the minced garlic, lemon juice, olive oil, thyme, rosemary, salt, and pepper to create a marinade.
  • Pat the whole chicken dry with paper towels. Gently lift the skin over the breast and thighs, being careful not to tear it, and rub some of the marinade directly onto the meat. Spread the remaining marinade over the outside of the chicken.
  • Place the quartered onion and lemon slices inside the cavity of the chicken to infuse flavor while roasting.
  • If desired, add the chicken broth or water to the bottom of the roasting pan for additional moisture during cooking.
  • Place the chicken in a roasting pan breast side up, and tuck the wing tips under the body to prevent burning.
  • Roast the chicken in the preheated oven for approximately 1 hour and 15 minutes, or until the skin is golden and crispy, and juices run clear when pierced at the thighs. An internal temperature of 165°F (75°C) should be reached.
  • Remove the chicken from the oven and allow it to rest for 15 minutes before carving. This helps retain the juices.
  • Garnish with fresh parsley before serving.

Notes

Serve the chicken on a large platter surrounded by roasted vegetables and drizzle some pan juices over the top for a beautiful display.
Keyword chicken, dinner, garlic, lemon, roast