My lemon and garlic roasted chicken is the simplest dish for any holiday or Sunday dinner! I cook a whole chicken in cast iron with bright lemon and heads of garlic, and it comes out of the oven perfectly crispy and flavorful. There’s almost nothing to this recipe, but it looks so darn impressive!
Top Reader Reviews
So quick and easy to make. Very little prep time and the results are fantastic.
–
I love this roasted chicken recipe. Too often I opt for boneless chicken, which tends to end up dry…but this is DELICIOUS. Just how I remember grandma making it 🙂
–
Oven-Roasted Chicken with Lemon, Garlic, and Herbs
It took me years to realize how easy it is to roast a whole chicken. Despite how fancy it looks, it’s a mostly hands-off process and nearly impossible to mess up. My lemon roast chicken has become my go-to for both weeknight dinners and special occasions because it’s foolproof, flavorful, and always looks impressive straight out of the oven.
The cast iron pan-fries the skin on the bottom while keeping the meat moist inside, and it goes straight from oven to table for easy serving. The lemon halves and garlic cloves roast right alongside the chicken, releasing their flavor into the pan juices. And those juices are liquid gold for spooning over slices of chicken or mixing into mashed potatoes.
Email this recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
Use Cast Iron for the Perfect Roast!
I always roast my whole chicken in a cast iron skillet at 425°F because cast iron holds and distributes heat evenly, leading to a perfectly cooked chicken with crispy skin on the top and bottom every time. If you don’t have cast iron, an oven-safe skillet or baking dish works too, but cast iron truly gives the most consistent results.
Lemon Garlic Roast Chicken Recipe
Equipment
- Cast Iron Skillet (or baking dish)
Ingredients
- 4 pound whole chicken (*)
- 3 teaspoons kosher salt
- ground black pepper (to taste)
- 1 lemon (halved)
- 1 head garlic (halved)
- ¼ cup olive oil
Instructions
- Preheat oven to 425°F. Place a cast-iron or oven-safe skillet into the oven on the middle rack to preheat.
- 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, ground black pepper
- Carefully place the chicken into the pre-heated skillet. 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 back 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
- Let the chicken come to room temperature for about 30-45 minutes to take the chill off for more even cooking.
- To get crispy skin, make sure to thoroughly pat the skin dry with paper towels!
- For even more lemon flavor, zest the lemons first, and mix the zest into your seasonings.
- Slide your fingers under the breast and thigh skin and rub a little salt and olive oil underneath before roasting. This deeply seasons the meat and keeps it juicy.
- For a neater presentation and more even cooking, you can tie the legs together with kitchen twine.
- 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.
- Optionally stuff a few cloves of garlic and lemon pieces inside the chicken to perfume it from the inside out.
- Instant read meat thermometer should read 165°F when inserted into the thickest part of the meat.
- Let the chicken rest for 15 minutes loosely covered with foil after roasting to allow the juices to redistribute.
- After removing the chicken, pour off excess fat, then deglaze the skillet with a splash of chicken broth, wine, or lemon juice to create a quick, flavorful sauce.
- Serve with roasted potatoes, a crisp salad, or warm bread to soak up those garlicky pan juices.
- Shred leftovers for soups, casseroles, or chicken salad.
- Squeeze out the softened garlic cloves and mix them into mashed potatoes or spread onto bread.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Roasting Time
When cooking a whole chicken in the oven at 425°F, estimate 15-20 minutes of roasting time per pound. For a 4-pound bird, this comes out to about 60-80 minutes. I find my chicken is usually done right around the 1 hour mark.
| Weight (lb.) | Cook Time (Minutes) |
|---|---|
| 3-pound chicken | 45-60 minutes |
| 4-pound chicken | 60-80 minutes |
| 5-pound chicken | 75-100 minutes |
How to Roast Lemon Chicken in the Oven Step by Step
Prep: Preheat your oven to 425°F. Place a cast iron or oven-safe skillet into the oven on the center rack to preheat (this will help your chicken roast more evenly). Prep a 4 pound whole chicken for roasting by first removing the giblets. Then, use paper towels to gently pat the chicken dry. This will help make sure the skin gets nice and crispy in the oven.
Season the Chicken: Season the chicken with 3 teaspoons of kosher salt and ground black pepper to taste. Make sure to get plenty all over, inside, and under the skin. Don’t be shy with the seasoning!
Prepare for Roasting: Carefully remove the hot pan from the oven, place the seasoned chicken into the skillet, then drizzle it with ¼ cup olive oil. Place 1 halved lemon and 1 halved head of unpeeled garlic next to the chicken. You can use more lemons and garlic if you like, stuffing some into the cavity to perfume it from the inside out. For a neater presentation, you can truss/tie the legs together, but it’s optional.
Roast the Chicken: Roast the whole chicken at 425°F for 50 minutes. If the skin is starting to brown too quickly. loosely cover the breast with foil. Then start checking for doneness. To do this: insert an instant read meat thermometer into the thigh and breast. Take the chicken out of the oven when the temp reaches 160-165°F–the thigh meat can cook to a higher temp without drying out, but we don’t want the rest of the chicken to overcook. Let your chicken rest for 15 minutes before carving to allow the juices to redistribute.
How to Store, Freeze, and Reheat
When storing a whole roasted chicken, it’s best to remove all of the meat from the bones. Store the lemon garlic chicken in an airtight container in the refrigerator for up to 3 days. Use the bones to make chicken stock! Freeze the meat for up to 3 months in a freezer-safe container. Reheat the chicken in the oven at 350°F until warmed through. If frozen, I recommend thawing first.
Leave a Reply