Lemon Garlic Roasted Chicken

One of the absolute fundamentals of cooking is a whole roasted chicken, but I’m a bit embarrassed to admit that I didn’t learn how to cook one until I was over 30. Truthfully, it’s so much simpler than I ever thought, and I don’t know why I was so intimidated for so long. This lemon garlic roasted chicken recipe is my take on a staple dish, and it’s so juicy and flavorful. Seasoned simply with salt, pepper, and olive oil and perfumed with savory garlic and tangy lemons, this chicken goes with just about anything!

Whole Roasted Chicken Recipe

Flavored simply with lemon juice and lots of garlic, this whole roasted chicken is my go-to recipe when we’re having company. It’s foolproof, dependable, and always impressive. Everyone gets their favorite piece, and every bite is tender, juicy, and delicious. The lemons and garlic are perfect to squeeze on top of the chicken, or to add to yummy side dishes for a complete meal. And since this recipe basically only requires 3 ingredients, a nice dinner is always approachable and affordable!

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How to Store and Reheat

For the best leftovers, I like to remove all of the chicken meat from the bones. Store the meat in an airtight container in the fridge for up to 3 days. Reheat by itself or toss the meat into chicken noodle soup!

How to Freeze

Freeze a whole roasted chicken (just the meat, no bones) for up to 3 months in a freezer-safe container. Don’t forget to date and label!

Meal Prep Tip

Once you’ve removed the meat from the bones, don’t throw out the carcass! You can use it to make your own chicken stock.

4.77 from 21 votes

Lemon Garlic Whole Roasted Chicken Recipe

This easy roast chicken recipe is seasoned with the delicious flavors of lemon and garlic. It's a simple whole chicken you can eat for a lovely dinner, or shred to use in other recipes.

Prep: 10 minutes minutes

Cook: 1 hour hour

Total Time : 1 hour hour 10 minutes minutes

Servings: 8

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Ingredients

• ▢ 4 pound whole chicken *
• ▢ 3 teaspoons kosher salt
• ▢ Freshly ground black pepper to taste
• ▢ 1 lemon halved
• ▢ 1 head garlic halved
• ▢ ¼ cup olive oil

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Instructions

• Preheat oven to 425°F.
• Place the whole chicken on a cutting board, remove the giblets, and pat dry with paper towels.
  4 pound whole chicken
  
• Season the entire chicken (inside and out) with salt, then sprinkle with pepper to taste.
  3 teaspoons kosher salt, Freshly ground black pepper
  
• Place the chicken in an oven-safe skillet, preferably cast iron. Add lemon and garlic halves to the skillet, tucked next to the chicken.
  1 lemon, 1 head garlic
  
• Pour the olive oil over the chicken and transfer the pan to the oven.
  ¼ cup olive oil
• Roast the chicken for 50 minutes, then start checking for doneness. Cut into the leg joint and look at the color of the juices–when done, the juices will be clear. If the juices are still pink, return to the oven for 5-10 minutes before checking again.
  
• Let the roasted chicken rest in the skillet for 15 minutes before carving.

Notes

*If using a larger or smaller chicken, use the guide of roasting 15 minutes per pound.

Tips:

• There’s no need to peel the garlic. In fact, keeping the garlic cloves still in the skin is the best way to get soft, aromatic roasted garlic.
• To get crispy skin, make sure to thoroughly pat the skin dry with paper towels! That should be the very first thing you do when preparing this whole roasted chicken recipe.
• When the juices in the thigh joint run clear, the chicken is done. If you’re not confident that the chicken is fully cooked, use a meat thermometer! Once it reads 165°F inserted into a thick part of the meat, the chicken is cooked and safe to eat.
• Let the chicken rest for 15 minutes after roasting to allow the juices to redistribute.

Storage: Store carved roasted chicken in an airtight container in the refrigerator for 3 days, or freeze up to 3 months.

Nutrition Facts

Lemon Garlic Whole Roasted Chicken Recipe

Amount Per Serving

Calories 268 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 5g31%

Cholesterol 71mg24%

Sodium 939mg41%

Potassium 198mg6%

Carbohydrates 1g0%

Protein 17g34%

Vitamin A 135IU3%

Vitamin C 8.8mg11%

Calcium 14mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course:Main Course

Cuisine:American

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How to Roast a Whole Chicken Step by Step

Pat the Chicken: Use paper towels to gently pat a 4-pound whole chicken dry.

Season the Chicken: Season the whole chicken (inside and out) with 3 teaspoons of kosher salt and ground black pepper to taste.

Prepare for Roasting: Drizzle the chicken with ¼ cup olive oil. Place 1 halved lemon and 1 halved head of garlic nestled next to the chicken.

Roast the Chicken: Roast the chicken at 425°F for 50 minutes, then start checking for doneness. Cut into the leg joint and look at the color of the juices–when done, the juices will be clear. If the juices are still pink, return to the oven for 5-10 minutes before checking again. Let the roasted chicken rest in the skillet for 15 minutes before carving.

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