Prepare to transform an ordinary dinner into an extraordinary culinary experience with this foolproof Roast Chicken with Lemon and Garlic recipe. Imagine cutting into a perfectly golden, crispy-skinned chicken that's infused with bright citrus notes and rich, aromatic garlic – a dish so incredible, it'll have your family and friends begging for seconds. Whether you're a novice cook or a seasoned chef, this recipe guarantees a show-stopping main course that's surprisingly simple to prepare and guaranteed to impress.
Prep Time: 15 mins
Cook Time: 1 hrs 15 mins
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 whole chicken (about 4 lbs)
- 2 lemons, quartered
- 1 head garlic, halved
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh herbs (rosemary, thyme, or parsley)
Instructions
- Remove the chicken from the refrigerator 30 minutes before cooking to allow it to come to room temperature. This ensures more even cooking.
- Preheat the oven to 425°F (218°C). Position the oven rack in the middle of the oven to allow for even heat circulation.
- Pat the chicken dry thoroughly with paper towels. Moisture on the skin prevents proper browning and crispy texture.
- Generously season the entire chicken inside and out with salt and pepper. Make sure to season under the skin and inside the cavity for maximum flavor.
- Stuff the chicken cavity with quartered lemons, halved garlic head, and fresh herbs. This will infuse the meat with aromatic flavors during roasting.
- Tie the chicken legs together with kitchen twine to ensure even cooking and maintain a compact shape.
- Rub the entire chicken with olive oil, which will help create a golden, crispy skin.
- Place the chicken breast-side up in a roasting pan or large cast-iron skillet. Use a pan with low sides to promote air circulation.
- Roast the chicken for approximately 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
- Baste the chicken with pan juices every 20-25 minutes to keep the meat moist and enhance browning.
- Once cooked, remove the chicken from the oven and let it rest for 15-20 minutes. This allows the juices to redistribute, ensuring moist meat.
- Carve the chicken and serve with the roasted lemons and garlic from the cavity as accompaniments.
Tips
- Temperature Matters: Always let your chicken sit at room temperature for 30 minutes before roasting. This ensures even cooking and helps achieve that coveted crispy skin.
- Drying is Key: Pat the chicken completely dry with paper towels. Excess moisture prevents the skin from becoming golden and crisp.
- Season Generously: Don't be shy with salt and pepper. Season both inside and outside the chicken, including under the skin, for maximum flavor penetration.
- Herb and Citrus Magic: Stuffing the cavity with lemons and herbs isn't just for looks – it infuses the meat with incredible, subtle flavors from the inside out.
- Basting Technique: Regular basting (every 20-25 minutes) keeps the meat moist and helps create a beautiful, even brown skin.
- Rest is Best: Always let your chicken rest for 15-20 minutes after cooking. This allows the juices to redistribute, ensuring each slice is perfectly juicy and tender. Pro tip: Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F (74°C) at the thickest part of the thigh. This guarantees both safety and optimal juiciness!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 3g
Protein: 35g
Fat: 33g
Saturated Fat: 7g
Cholesterol: 120mg
