Why You’ll Love This Recipe
This recipe is perfect for those who enjoy classic roast chicken with a zesty, garlicky twist. It’s easy to prepare, requiring minimal ingredients, yet offers a delicious depth of flavor. The combination of fresh lemon juice and garlic enhances the natural juiciness of the chicken, while herbs and red pepper flakes add an extra layer of complexity. It’s an impressive centerpiece for any meal without the fuss.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 whole chicken, 2 pounds, giblets and neck removed
- 6 garlic cloves, halved (to get 12 pieces)
- ¼ cup olive oil
- ¼ cup chicken broth or stock
- ¼ cup lemon juice
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon each: dried rosemary, oregano, and thyme
- 2 teaspoons salt
- ½ teaspoon ground black pepper, or to taste
- 1 red onion, quartered
- 1 whole head of garlic, peeled and sliced horizontally in half
- ½ lemon (optional)
Directions
- Preheat oven to 425°F (220°C).
- In a small bowl, mix olive oil, chicken broth, lemon juice, crushed red pepper flakes, dried rosemary, oregano, thyme, salt, and black pepper.
- Place the whole chicken in a roasting pan. Tuck the halved garlic cloves inside the chicken cavity along with the optional half lemon.
- Pour half of the marinade mixture over the chicken, rubbing it all over the skin and inside the cavity. Reserve the other half for basting.
- Scatter the quartered red onion and the sliced garlic halves around the chicken in the roasting pan.
- Roast the chicken for about 50-60 minutes, basting occasionally with the reserved marinade. The chicken is done when the internal temperature reaches 165°F (74°C) and the juices run clear.
- Remove the chicken from the oven and let it rest for 10 minutes before carving.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 50-60 minutes
- Total time: Approximately 1 hour 10 minutes
Variations
- Herb swap: Use fresh herbs like thyme, rosemary, and oregano for a fresher taste.
- Add vegetables: Roast with carrots, potatoes, or Brussels sprouts alongside the chicken for a one-pan meal.
- Spice level: Increase crushed red pepper flakes for more heat or omit for mild flavor.
- Citrus twist: Add orange slices instead of lemon for a sweeter citrus flavor.
- Butter baste: Substitute olive oil with melted butter for a richer skin.
Storage/Reheating
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the oven at 300°F (150°C) until warmed through, or microwave portions with a cover to retain moisture.
- Use leftover chicken in salads, sandwiches, or soups.
FAQs
Can I use a larger chicken?
Yes, adjust cooking time accordingly—about 20 minutes per pound at 425°F (220°C).
Is it necessary to remove giblets and neck?
Yes, they should be removed before cooking; you can save them for making stock if desired.
Can I roast this chicken without the lemon?
Yes, lemon adds brightness but can be omitted if preferred.
How do I ensure the chicken skin is crispy?
Pat the skin dry before applying marinade and roast at a high temperature.
Can I prepare the marinade in advance?
Yes, marinate the chicken for a few hours or overnight for deeper flavor.
What if I don’t have chicken broth?
Water can be used as a substitute, though broth adds more flavor.
How do I know when the chicken is cooked?
Use a meat thermometer; internal temperature should reach 165°F (74°C).
Can I use fresh herbs instead of dried?
Yes, use about 3 teaspoons of fresh herbs in place of dried.
Should I baste the chicken?
Basting helps keep the chicken moist and enhances flavor but is optional.
What sides go well with this roast chicken?
Roasted vegetables, mashed potatoes, or a fresh green salad complement this dish well.
Conclusion
Lemon and Garlic Roast Chicken is a timeless, flavorful roast that combines simplicity with bright, savory notes. The fresh herbs, garlic, and citrus create a tender, juicy chicken perfect for any dinner occasion. Easy to prepare and always impressive, this recipe is a classic you’ll want to keep in your meal rotation.
PrintLemon and Garlic Roast Chicken
Lemon and Garlic Roast Chicken is a simple yet flavorful dish featuring a whole chicken infused with bright lemon, savory garlic, and a blend of herbs. Roasted to juicy perfection with crispy skin and aromatic spices, it’s a classic meal perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Total Time: ~1 hour 10 minutes
- Yield: Serves 4
- Category: Main Course, Roast Chicken, Dinner
- Method: Roasting
- Cuisine: American, Classic
- Diet: Gluten Free
Ingredients
1 whole chicken (about 2 pounds), giblets and neck removed
6 garlic cloves, halved (12 pieces)
¼ cup olive oil
¼ cup chicken broth or stock
¼ cup lemon juice
½ teaspoon crushed red pepper flakes
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon dried thyme
2 teaspoons salt
½ teaspoon ground black pepper
1 red onion, quartered
1 head garlic, peeled and sliced horizontally in half
½ lemon (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Whisk together olive oil, chicken broth, lemon juice, red pepper flakes, rosemary, oregano, thyme, salt, and pepper.
- Place chicken in roasting pan. Tuck halved garlic cloves and optional lemon half inside cavity.
- Rub half the marinade all over chicken and inside cavity; reserve remainder for basting.
- Scatter quartered onion and garlic halves around chicken.
- Roast 50-60 minutes, basting occasionally with reserved marinade, until internal temp reaches 165°F (74°C) and juices run clear.
- Rest chicken 10 minutes before carving.
Notes
Swap dried herbs for fresh (about 3 tsp fresh).
Add vegetables like carrots or potatoes for a one-pan meal.
Increase red pepper flakes for spicier flavor or omit for mildness.
Use orange slices instead of lemon for a sweeter citrus twist.
Melted butter can replace olive oil for richer skin.
