Prepare to transform your ordinary dinner into a culinary masterpiece with this irresistible Lemon Roasted Chicken that promises to tantalize your taste buds and impress even the most discerning food lovers. Imagine a perfectly golden, crispy-skinned chicken infused with bright, zesty lemon and aromatic garlic, served alongside a peppery arugula salad and herb-kissed orzo that will make your dinner guests swoon with delight.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 whole chicken (about 4 lbs)
- 2 lemons, zested and juiced
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 cups arugula
- 1 cup cooked orzo
- 2 tablespoons fresh dill, chopped
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help achieve a crispy skin on the chicken.
- In a small bowl, combine the zest and juice of the two lemons, minced garlic, olive oil, salt, and pepper. This will be your marinade for the chicken.
- Rinse the whole chicken under cold water and pat it dry with paper towels. This helps to ensure a crispy skin when roasting.
- Place the chicken in a roasting pan or a large oven-safe skillet. Rub the lemon marinade all over the chicken, making sure to coat it evenly. Don’t forget to get some of the marinade under the skin for extra flavor.
- Once the chicken is well coated, tuck the wing tips under the body and tie the legs together with kitchen twine for even cooking.
- Place the chicken in the preheated oven and roast for about 1 hour, or until the internal temperature reaches 165°F (75°C) and the juices run clear when you cut between the leg and the body.
- While the chicken is roasting, prepare the arugula salad. In a large bowl, add the arugula and drizzle with a little olive oil, salt, and pepper. Toss to combine.
- To prepare the dilled orzo, cook the orzo according to package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. In a medium bowl, combine the cooked orzo with the chopped fresh dill, and season with salt and pepper to taste.
- Once the chicken is done roasting, remove it from the oven and let it rest for about 10-15 minutes. This allows the juices to redistribute throughout the meat.
- Carve the chicken into serving pieces and serve alongside the arugula salad and dilled orzo. Enjoy your delicious lemon roasted chicken with fresh sides!
Tips
- Pat the chicken completely dry before roasting to ensure the crispiest skin possible.
- Don't rush the marinating process - let the lemon and garlic mixture really penetrate the chicken for maximum flavor.
- Use a meat thermometer to guarantee your chicken is perfectly cooked without drying out.
- Let the chicken rest after roasting to allow the juices to redistribute, ensuring every bite is juicy and tender.
- For extra flavor, try tucking some fresh herbs like thyme or rosemary under the chicken skin before roasting.
- If you want an even more golden and crispy skin, brush the chicken with a little extra olive oil halfway through cooking.
- Choose a high-quality, fresh whole chicken for the best results and most robust flavor.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 45g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 140mg
