Roast Garlic and Lemon Chicken (Print View)
Golden chicken infused with bright lemon and roasted garlic flavors
# What You'll Need:
→ Poultry
01 - 1 whole chicken (approximately 3.3 lbs), patted thoroughly dry
→ Aromatics
02 - 2 lemons, zested and cut in half
03 - 1 bulb garlic, halved horizontally
04 - 1 small bunch fresh thyme (about 10 sprigs)
→ Seasoning & Fats
05 - 3 tbsp olive oil
06 - 1 tsp kosher salt
07 - 0.5 tsp freshly ground black pepper
→ Roasting Vegetables
08 - 1 large onion, sliced
09 - 2 carrots, cut into large chunks
# Step-by-Step Directions:
01 - Preheat your oven to 400°F.
02 - Arrange the onion slices and carrot chunks in the bottom of a large roasting pan to form a flavorful base for the chicken.
03 - Rub the entire surface of the chicken with olive oil, then evenly distribute the kosher salt, black pepper, and lemon zest.
04 - Fill the chicken cavity with the halved lemons, garlic bulb halves, and fresh thyme sprigs.
05 - Use kitchen twine to tie the legs together securely. Tuck the wing tips underneath the body of the bird.
06 - Place the chicken breast-side up directly on top of the vegetable layer in the roasting pan.
07 - Roast in the preheated oven for 1 hour 10 minutes. Baste the chicken with pan juices once or twice during cooking. The chicken is done when juices run clear and an internal temperature of 165°F is reached at the thickest part of the thigh.
08 - Allow the roasted chicken to rest for 10 minutes before carving. This redistributes the juices throughout the meat. Serve with pan juices and roasted vegetables from the bottom of the pan.
# Expert Suggestions:
01 -
- The lemon and garlic create this incredible aromatic steam that infuses the meat from the inside out while it roasts
- It comes out golden and gorgeous every single time with almost zero hands-on effort
02 -
- A room temperature chicken roasts more evenly than a cold one straight from the fridge, so let it sit out for about 30 minutes before seasoning
- Opening the oven door too frequently to baste can drop the temperature and extend cooking time significantly
03 -
- A meat thermometer takes all the guesswork out of knowing when the chicken is done
- Letting the chicken rest is not optional if you want juicy meat